Discover the goodness of homemade Bathua Saag with this family recipe! Made with fresh bathua and mixed leafy greens, it's a flavorful and nutritious winter delight. Pair it with doda, a Sindhi flatbread, for a perfect meal!
Back in the days, my grandma used to prepare this delicious bathua saag, and it became a winter tradition in our home. The rich, earthy aroma of the saag filled the kitchen, creating a comforting atmosphere.
We eagerly anticipated the hearty meals where we would savor the bathua saag paired with doda, a traditional Sindhi flatbread, and each bite was a nostalgic journey into the warmth of family and culinary tradition.
Those winter evenings were made special by the wholesome goodness of my grandma's cherished recipe, creating lasting memories that linger in the taste buds of time.
Today, I want to share with you my grandma's recipe for the amazing dish called bathua saag. It's a special recipe that has been passed down through our family, and it's something my grandma used to make with love. I hope you enjoy making and tasting this delicious dish as much as we have over the years!
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About Bathua Saag
Bathua Saag is a traditional Indian dish made with bathua leaves, also known as pigweed or lamb's quarters. This nutritious and flavorful green leafy vegetable is often prepared during the winter months. The recipe involves sautéing bathua leaves with spices, onions, tomatoes, and other aromatic ingredients to create a wholesome and delicious saag. It's commonly enjoyed with roti or rice, and its rich flavors make it a comforting and healthy choice for a hearty meal.
Ingredients For Bathua Saag Recipe
Here's a brief description of some of the key ingredients used in making Bathua Saag:
- Bathua Leaves:
- Bathua, also known as pigweed or lamb's quarters, is a leafy green vegetable. It is rich in nutrients such as vitamins A and C, iron, calcium, and antioxidants. The leaves have a slightly earthy and nutty flavor.
- Mixed Leafy Vegetables:
- Spinach, mustard greens, and dill are added to the saag for extra flavor and nutrition. Spinach is a good source of iron, vitamins, and minerals.
- Onion:
- Onions add a sweet and savory flavor to the dish. They are a common ingredient in Indian cooking and provide a good base for sautéing.
- Green Chilies:
- Green chilies add heat and spice to the dish. The level of spiciness can be adjusted according to personal preference.
- Ginger:
- Fresh ginger adds a warm and aromatic flavor to the saag. It also has digestive and anti-inflammatory properties.
- Garlic:
- Garlic enhances the savory and umami notes in the saag. It is known for its distinct flavor and potential health benefits.
- Cumin Seeds:
- Cumin seeds are used for tempering and add a warm, earthy flavor to the saag. They are a common spice in Indian cuisine.
- Turmeric Powder:
- Turmeric powder provides a warm, golden color to the saag. It also has anti-inflammatory properties.
- Coriander Powder:
- Coriander powder adds a mild, citrusy flavor to the saag. It complements the other spices and herbs in the dish.
- Red Chili Powder:
- Red chili powder adds heat and color to the saag. The amount can be adjusted based on spice preferences.
- Salt:
- Salt enhances the overall flavor of the dish. It's added to taste.
- Oil or Ghee:
- Oil or ghee is used for cooking and adds richness to the saag. Ghee, in particular, imparts a distinct, nutty flavor.
These ingredients come together to create a flavorful and nutritious Bathua Saag, a traditional dish enjoyed in Indian households.
How to make Bathua Saag
Here's a simple recipe for making Bathua Saag:
- Clean and Chop Greens:
- Wash the bathua, spinach, mustard greens, and dill leaves thoroughly. Chop them finely.
- Sauté Aromatics:
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions, green chilies, grated ginger, and minced garlic. Sauté until onions turn golden brown.
- Add Spices:
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Cook Bathua and Spinach:
- Add the chopped bathua and leafy greens to the pan. Mix everything together.
- Cook on medium heat until the greens are wilted and cooked. Stir occasionally.
- Simmer:
- Reduce the heat, cover the pan, and let it simmer for about 15-20 minutes. Stir occasionally.
- Check for Doneness:
- Check if the bathua is well-cooked. The saag should have a thick consistency.
- Serve:
- Once done, serve hot with roti or rice.
Enjoy your homemade Bathua Saag! Feel free to adjust the spice levels according to your preference.
Storage
Store leftover Bathua Saag in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving, and enjoy the flavors of this delicious dish.
Tips For Delicious Bathua Saag
Here are some tips for making Bathua Saag:
- Freshness of Greens:
- Use fresh bathua and leafy vegetables for the best flavor and nutritional value. Ensure they are thoroughly cleaned before chopping.
- Balancing Flavors:
- Adjust the spice levels, including green chilies and red chili powder, to suit your taste preferences. Taste and add more salt or spices if needed during the cooking process.
- Consistency Matters:
- Pay attention to the consistency of the saag. Cook it to a thick, but not overly dry, consistency. This ensures a rich and satisfying texture.
- Tempering with Cumin Seeds:
- The tempering of cumin seeds in hot oil or ghee adds a wonderful aroma to the saag. Ensure the cumin seeds splutter before proceeding with other ingredients.
- Simmering Time:
- Allow the saag to simmer on low heat after adding bathua and other leafy vegetables. This helps the flavors meld together, and the greens cook thoroughly.
- Experiment with Ghee:
- For added richness and flavor, consider using ghee instead of oil. Ghee imparts a distinct nuttiness that complements the dish well.
- Serve with Roti or Rice:
- Bathua Saag pairs well with Indian bread (roti) or rice. Choose your preferred accompaniment for a complete and satisfying meal.
- Reheating:
- When reheating leftovers, add a splash of water to maintain the saag's moisture. Heat it gradually to avoid overcooking.
- Garnish:
- Garnish the saag with a dollop of fresh cream or a squeeze of lemon juice just before serving to enhance the flavors.
Remember, you can tailor the recipe to your liking. Enjoy your Bathua Saag!
Frequently Asked Questions
Bathua saag is commonly known as pigweed or lamb's quarters in English. It is a leafy green vegetable dish made from the leaves of the bathua plant.
In the USA, bathua is known as pigweed or lamb's quarters, and it is considered a wild edible green. Some people forage and use it as a nutritious addition to salads or cooked dishes.
If bathua leaves are not available, spinach or mustard greens can be used as substitutes in saag. These greens offer a similar texture and nutritional profile, providing an alternative while maintaining the essence of the dish.
No, bathua (lamb's quarters or pigweed) and amaranth are different plants. While both are leafy greens, they belong to distinct botanical species, with bathua being Chenopodium album and amaranth belonging to the Amaranthus genus.
More Saag Recipes
Bathua Saag
Ingredients
- 1 bunch bathua leaves; about 2 cups
- 1 bunch mustard greens leaves roughly chopped; about 2 cups
- 1 bunch spinach roughly chopped; about 2 cups
- ½ cup dill chopped
- 1 medium onion chopped
- 1- inch ginger chopped
- 5-6 cloves garlic crushed
- 2-3 green chili adjust to taste
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 cup water
- salt to taste
- For The Tadka tempering
- 4 tablespoon ghee or oil; For vegan use oil
- ½ teaspoon cumin seeds
- 3-4 dried whole red chili broken into half
- ⅛ teaspoon hing [Asafetida]
- 6-8 cloves garlic sliced
- ½ teaspoon red chili powder adjust to taste
- Optional
- ¼ teaspoon garam masala
- Freshly squeezed lemon juice adjust to taste
Instructions
Stovetop Bathua Ka Saag
- Wash the bathua, spinach, mustard greens, and dill leaves thoroughly. Chop them finely.
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions, green chilies, grated ginger, and minced garlic. Sauté until onions turn golden brown.
- Add turmeric powder, coriander powder, and salt. Mix well.
- Add the chopped bathua, and leafy greens to the pan. Mix everything.
- Cook on medium heat until the greens are wilted and cooked. Stir occasionally.
- Reduce the heat, cover the pan, and let it simmer for about 15-20 minutes. Stir occasionally. If required, add some water and cook the greens.
- Check if the bathua is well-cooked. The saag should have a thick consistency.
- Prepare the tempering. On medium-high heat, in a saucepan, add ghee or oil. When ghee is hot, add cumin seeds, dried red chili, asafetida, and garlic. Sauté until light brown, around 3-4 minutes. Turn OFF the heat. Add red chili powder, and pour this tempering over the greens.
- [Optional] Add garam masala, and some lemon juice to taste. Mix well.
- Serve hot with doda or any other flatbread of your choice.
- Enjoy your homemade Bathua Saag! Feel free to adjust the spice levels according to your preference.
Instant Pot Bathua Ka Saag
- In the inner pot of Instant Pot, bathua leaves, mustard greens, spinach, dill, onion, ginger, garlic, green chili, coriander powder, turmeric powder, salt to taste, and water. Close the Instant Pot.
- Turn ON the Pressure Cook (high) for "5" minutes, vent sealed. Followed by natural pressure release for 5 minutes, then quickly release the remaining pressure.
- Open the Instant Pot lid. Pulse the greens a few times, using a hand blender or immersion blender until desired consistency.
- Turn ON the Saute (normal), and cook for 2-3 minutes, stirring frequently or until desired consistency. Turn off the saute.
- Prepare the tempering on a stovetop. On medium-high heat, in a saucepan, add ghee or oil. When ghee is hot, add cumin seeds, dried red chili, asafetida, and garlic. Sauté until light brown, around 3-4 minutes. Turn OFF the heat. Add red chili powder, and pour this tempering over the greens.
- [Optional] Add garam masala, and some lemon juice to taste. Mix well.
- Serve hot with doda or any other flatbread of your choice.
Notes
- Tips For Best Bathua Ka Saag
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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