Ready in 20 minutes
This Bathua Saag is a nutritious and flavorful dish that celebrates the earthy taste of pigweed leaves. Combined with aromatic spices, boiled potato, and a garlic tempering, it makes for a wholesome side dish. Simple yet satisfying, it pairs beautifully with chapati or steamed rice.
Ingredients:
- 1/2 kg bathua (pigweed), chopped finely
- 1 tsp ginger-garlic paste
- 2 green chilies, chopped finely
- 1 tsp jeera
- Salt, as per taste
- 1/2 tsp garam masala
- 1 large potato, boiled
For tempering:
- 1 tsp finely chopped garlic
- 2 dry red chilies
- A pinch of hing
Instructions:
- Blanch the bathua leaves in 500 ml of water until cooked.
- Drain the water and place the leaves in an ice bath to retain their color.
- Heat 1 tsp of ghee in a pan. Sauté the ginger-garlic paste, green chilies, and jeera until aromatic.
- Add salt, garam masala, and the boiled, chopped potato. Mix well to coat evenly.
- Incorporate the drained bathua leaves and cook everything together for 5 minutes.
- Prepare the tempering by heating ghee, adding chopped garlic, dry red chilies, and a pinch of hing. Pour it over the dish as a finishing touch.
- Serve hot and enjoy!
This simple and nutritious dish is perfect for a wholesome meal. The earthy flavor of bathua combined with aromatic tempering adds a delightful touch to your plate.
Savor each sip of this aromatic and refreshing tea, as the flavors blend together to create a delightful treat for your senses.
