Bathua Saag Recipe: Make This Winter Special Dish in 5 Easy Steps

Bathua Saag Ingredients

• 2 cups bathua leaves
• 2 cups roughly chopped mustard greens leaves
• 2 cups roughly chopped spinach
• ½ cup chopped dill
• 1 medium chopped onion
• 1- inch chopped ginger
• 5-6 crushed cloves garlic
• 2-3 green chili
• 2 teaspoon coriander powder
• ¼ teaspoon turmeric powder
• 1 cup water
• salt to taste

For The Tadka tempering

• 4 tablespoon ghee or oil
• ½ teaspoon cumin seeds
• 3-4 dried whole red chili broken into half
• ⅛ teaspoon hing
• 6-8 cloves sliced garlic
• ½ teaspoon red chilli powder

Optional

• ¼ teaspoon garam masala
• Freshly squeezed lemon juice

Bathua Saag Recipe

1. Wash the bathua, spinach, mustard greens, and dill leaves, then chop them finely. Heat oil or ghee in a pan, and add cumin seeds, allowing them to splutter. Next, add the chopped onions, green chilies, grated ginger, and minced garlic. Sauté the mixture until the onions turn golden brown.
2. Add turmeric powder, coriander powder, and salt, and mix well. Then, add the chopped bathua and leafy greens to the pan, stirring everything together.
3. Cook on medium heat until the greens wilt and are fully cooked, stirring occasionally. Then, reduce the heat, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally. If necessary, add a little water and continue cooking the greens. Check to ensure the bathua is properly cooked. The saag should have a thick consistency.
4. Prepare the tempering by heating ghee or oil in a saucepan over medium-high heat. Once the ghee is hot, add cumin seeds, dried red chili, asafetida, and garlic. Sauté for about 3-4 minutes until it turns light brown. Turn off the heat, then add red chili powder and pour the tempering over the cooked greens.
5. Add garam masala and a squeeze of lemon juice to taste. Mix everything thoroughly. Serve hot with any flatbread of your choice.

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Credits: Freepik