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A rustic and nutritious North Indian winter green curry made with fresh bathua leaves (pigweed). This simple saag is gently spiced and tastes incredible with makki ki roti or parathas.
For 4 servings
Clean and Cook the Bathua
Prepare the Saag Base
Sauté Aromatics and Build Masala
A rustic and nutritious North Indian winter green curry made with fresh bathua leaves (pigweed). This simple saag is gently spiced and tastes incredible with makki ki roti or parathas.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 155.75 calories per serving with 7.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook Masala and Thicken
Combine and Simmer
Serve
Add 100g of cubed paneer in the last 5 minutes of simmering for a protein-rich version.
Stir in 2 tablespoons of fresh cream (malai) or full-fat yogurt at the end for a richer, creamier texture. If using yogurt, whisk it well and add it after turning off the heat to prevent curdling.
You can make this saag with a mix of bathua and spinach in a 1:1 ratio for a different, milder flavor profile.
Add one small boiled and cubed potato along with the mashed saag to make the dish more filling.
Bathua is a powerhouse of vitamins A, C, and B-complex, as well as minerals like iron, potassium, phosphorus, and calcium, which are vital for overall health.
The high dietary fiber content in bathua leaves helps regulate bowel movements, prevent constipation, and supports a healthy digestive system.
In traditional Ayurvedic medicine, bathua is known for its properties that help in purifying the blood, which can lead to improved skin health and vitality.
The significant amount of Vitamin C and other antioxidants in bathua helps in strengthening the immune system and protecting the body against infections.
Yes, Bathua ka Saag is very healthy. Bathua leaves are a nutritional powerhouse, rich in iron, calcium, potassium, and vitamins A and C. The dish is high in fiber, aids digestion, and is relatively low in calories, making it an excellent choice for a nutritious meal.
One serving (approximately 1 cup or 210g) of Bathua ka Saag contains around 130-150 calories, depending on the amount of ghee or oil used. It's a light yet satisfying dish.
Absolutely. You can boil the bathua leaves in a pot with water until they are very tender, which might take about 15-20 minutes. Then, proceed with the mashing and the rest of the recipe as instructed.
Besan is used as a thickener. You can substitute it with 1 tablespoon of makki ka atta (maize flour) or whole wheat flour (atta). Roast the flour well with the masala just as you would with besan.
Leftover saag can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly before serving.
Bathua leaves can have a slightly bitter undertone, which is natural. Ensure you have removed the thick, mature stems as they can be more bitter. Cooking it with tomatoes, onions, and spices helps balance the flavor. A tiny pinch of sugar or a small amount of jaggery can also help cut any excessive bitterness.
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