Pressure cook the baby potatoes in water for 2 whistles.

Let the pressure release naturally, then open the lid and peel the potatoes.

Keep the potatoes aside.

Heat mustard oil in a kadai (wok).

Add mustard seeds, asafoetida (hing), and cumin seeds to the hot oil; allow them to splutter for a few seconds.

Add finely chopped garlic, green chillies, and sliced onions; sauté until the onions are soft.

Add the peeled baby potatoes and roast for about two minutes.

Add turmeric powder, coriander powder, and red chilli powder; stir well to combine.

Add the grated beetroot and salt to taste; stir to combine.

Add the chopped green amaranth leaves and combine everything well.

Cover the pan with a lid and cook until the leaves and beetroot are nearly done.

Remove the lid, stir in the garam masala, and cook until the beetroot and amaranth leaves are cooked through.

Turn off the heat and transfer the sabzi to a serving bowl.

Serve hot with phulka, dal makhani, and a side salad for a complete meal.