authentic bathua saag recipe is a simple Punjabi-style preparation
This authentic bathua saag recipe is a simple Punjabi-style preparation that brings out the natural flavour of bathua leaves. It is wholesome, comforting, and easy to make in modern kitchens while staying true to village traditions.
Servings 4 People
Calories 160kcal
Cost NA
Equipment
- Pressure cooker or heavy kadaiSharp knife and chopping boardWooden spatulaStrainer
Ingredients
- 500 grams fresh bathua leaves Chenopodium album, washed thoroughly
- 1 large onion finely chopped
- 2 tomatoes chopped (optional)
- 5-6 garlic cloves crushed
- 1- inch ginger grated
- 2-3 green chillies
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 2 tbsp mustard oil or ghee
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions
- Prepare the Leaves: Wash bathua leaves 3-4 times in clean water. Drain and chop roughly.
- Temper the Spices: Heat mustard oil or ghee. Add cumin seeds and let them crackle.
- Sauté Aromatics: Add chopped onion, garlic, ginger, and green chillies. Sauté till golden brown.
- Add Spices: Stir in turmeric, coriander powder, and red chilli powder. Add tomatoes and cook until soft.
- Cook Bathua: Add chopped bathua leaves and salt. Mix well. Sprinkle some water, cover, and pressure cook for 2 whistles (8-10 minutes).
- Finish the Saag: Open the lid, mash lightly, and simmer for 3-4 minutes until thick and fragrant. Garnish with fresh coriander.
- Your delicious bathua saag is ready to serve!
Notes
Tips and Variations
- Always choose tender, fresh bathua leaves.
- Mix with spinach or sarson ka saag for a delicious variation.
- Add paneer cubes for a protein-rich version.
- For a vegan option, use mustard oil.
- Serve with a generous dollop of homemade white butter for an authentic taste.