Bathua Saag

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   serve

   Serve the bathua saag hot.

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