Bathua Saag

Name: Bathua Saag
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g bathua leaves (washed well, tough stems removed); 100 g spinach (washed, roughly chopped); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 inch ginger (peeled and chopped); 4 pcs garlic (cloves, chopped); 1 tbsp maize flour; 1 tbsp ghee; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch red chili powder; 0.5 tsp salt; 1 cup water (for cooking the greens)

RATING

4.2/5(32)

TASTE SCORE

7/10

Earthy bathua leaves cooked down with a little spinach, green chili, and simple tempering make a comforting winter saag. It is rustic, lightly spiced, and perfect with makki ki roti or plain phulka.

PREP

15m

COOK

20m

SERVES

1 KATORI

122 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the bathua and other ingredients.
1.Pick the bathua leaves and discard any thick stems.
2.Wash the bathua leaves and spinach very well to remove all grit.
3.Chop the onion and tomato, slit the green chilies, and chop the ginger and garlic.
boil · ~10 min
Cook the greens until soft.
1.Add bathua leaves, spinach, green chilies, ginger, salt, and water to a deep pan.
2.Cover and cook on medium heat until the leaves turn very soft and wilted.
3.Stir once or twice so the greens cook evenly.
TIPCook just until soft. Overcooking dulls the fresh green flavor.
mix · ~4 min
Mash the cooked greens.
Let the greens cool slightly, then mash them with a masher or blend briefly for a coarse texture. Mix the maize flour with 2 tbsp of the hot greens first, then stir it back into the pot so it does not form lumps.
simmer · ~6 min
Simmer the saag until thick.
Return the mashed greens to low heat and cook for 5 to 6 minutes, stirring often, until the maize flour is cooked and the saag thickens slightly.
TIPKeep the texture a little rustic instead of making it completely smooth.
temper · ~7 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add asafoetida and chopped garlic, then cook until the garlic smells fragrant.
4.Add onion and cook until lightly golden.
5.Add tomato and red chili powder, then cook until the tomato softens.
TIPDo not burn the garlic or chili powder, or the tempering will taste bitter.
assemble · ~2 min
Combine the tempering with the saag.
Pour the hot tempering into the simmering saag and mix well. Cook for 2 more minutes so the flavors come together.
serve
Serve the bathua saag hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash bathua and spinach in several changes of water; gritty leaves can ruin the rustic texture.
2
Remove thick bathua stems before cooking so the saag mashes smoothly without stringy bits.
3
Blend only briefly or use a masher; Bathua Saag tastes best with a coarse, village-style texture.
4
Mix the maize flour with a little hot saag first to make a slurry and prevent lumps.
5
Simmer after adding maize flour until the raw corn taste disappears and the saag looks slightly glossy.
6
Cook the garlic in ghee only until fragrant and pale golden; dark garlic will make the tempering bitter.
7
Bathua saag thickens as it rests, so loosen leftovers with a splash of hot water while reheating.