This Bathua Aloo Sabji made using fresh Bathua leaves is a simple Indian Winter Curry that can be made easily using a stovetop. Flavored with fresh Bathua leaves and green chili, cooked slowly in a wok with potatoes, this classic Indian recipe is packed with flavor.
Winters become so special because of the bulk of leafy greens available during this time of the year. I started having the greens like mustard leaves, spinach, bathua, and fenugreek leaves (methi) only after my marriage. I can understand if kids avoid these Indian classic recipes. My mother-in-law's Sarson ka saag recipe was so amazing that I fell in love with these winter greens.
I welcome the cold winters with a variety of greens as they provide warmth to the body naturally. While I usually make saag in a pressure cooker, this time I tried this Wok method and the recipe is similar to my Aloo Methi recipe.
With basic pantry ingredients and Indian spices, this flavorful and elegant Bathua Saag is going to be a hit in your family.
Team it with Makki Ki roti or plain wheat roti and curd for a hearty lunch!
You may also like Bathua Paratha, Saag Paneer, and Bathua Raita from the blog.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Bathua Leaves: Bathua leaves, also known as Chenopodium Album or pigweed, taste amazing when made in winter. If unavailable, spinach or Kale can be a suitable substitute.
- Potatoes: While the Bathua saag can be made without any potatoes, I added them for texture and to make it kid's friendly. You may swap them with Sweet Potatoes.
- Oil: Mustard oil works best for green leafy curries. If you dislike the strong taste of it or don't prefer it for edible purposes, you may any cooking oil of your choice.
- Green Chili (optional)- Freshly chopped green chili works best. Adjust the heat.
- Heeng- Heeng, also known as asafoetida, is a pungent spice widely used in Indian cuisine and adds a distinctive umami flavor to dishes. While there is no best substitute for Heeng, you may try garlic powder.
- Spices: I have used simple Indian spices-Red Chily Powder, Dry mango powder, and turmeric powder. You may also add Garam Masala, Coriander powder or any other spice of your preference.
- Salt: Normal table salt works best.
What Is Bathua?
Bathua, a well known weed from Asia, also known as Chenopodium album, is a leafy green vegetable commonly used in Indian cuisine. In the US or Europe, it goes by various names such as pigweed, lamb's quarters, or white goosefoot.
It is often used in soups, stews, and vegetables for its slightly earthy and nutty flavor.
In regions where bathua may be less common, substitutes like Kale, spinach or Swiss chard can be used in recipes that call for this leafy green.
How to Make Bathua Aloo Sabji
Step 1: Prep- Clean, Sort, and Chop Bathua Leaves
Clean Bathua leaves carefully as they are usually full of mud.
Start by sorting, chopping, and washing the fresh bathua leaves. Peel and chop the potatoes into long vertical slices. Make sure to keep the washed bathua leaves in a colander for draining water. We don't need to add any water as fresh bathua leaves would leave water when cooked.
Step 2: Sauté and Cook
Heat oil in a wok and gently fry the potatoes on a simmer until they start to brown. Add the bathua leaves to the wok, seasoning them with spices and salt. Cook on a low flame. Bathua leaves would leave the water. Cook till the water is absorbed. You may cover the wok with a lid for better cooking.
Note: If you are using mustard oil, you must note that the mustard oil has to be heated till it changes its color from dark yellow to light or transparent. Wait for it cool off or else it might burn the veggies or spices. For other oils, the usual hot works fine.
Step 3: Serve It
Serve the amazing Bathua Saag With Potato as a delightful side dish with your favorite Indian bread or rice.
Expert Tips
- Make sure to use fresh bathua leaves. You may sort them a day before and pack them in a clean dry newspaper. They would be fresh for a week in winter when refrigerated. The leaves should be dry and not washed. You may wash them just before using them.
- The potatoes should be shallow fried in a wok or they will be too mushy if put along with bathua leaves. This is because bathua or any leafy greens would leave water when cooked/stir-fried. To avoid that, use the same wok to first slow fry chopped potatoes and then add bathua leaves.
Storage Suggestions
The leftovers can be stored in a dry airtight container with a lid. You may store it in the refrigerator for about 3 days. I don't recommend freezing this sabji as it would spoil the texture of it. The leftover bathua sabzi can be mashed and kneaded in a dough to make a paratha or stuffed parantha.
Serving Suggestions
This Aloo Bathua Saag can be served with Makki Ki roti, Bathua Paratha, Ragi Roti, Plain paratha, or roti. Some people prefer teaming Saag with Rice (boiled or jeera rice), amla pickle, gobi gajar pickle, sweet lemon pickle, bathua raita, Indian onion chutney, or fried paneer cubes (air fried), or chana dal palak for a complete meal.
Recipe FAQs
In India, we store bathua and other leafy greens in a dry newspaper. You must keep them dry. Once sorted, You may wrap them dry in a newspaper and keep the newspaper (as is or in a polythene wrap) in the refrigerator. It should be good for about 3-5 days.
Bathua is a winter leafy vegetable and is warming for the body. It's recommended to have it in winters.
Don't forget to subscribe to my Weekly Newsletter for a free Recipe!
You May Also Like:
Bathua Aloo Ki Sabji- Potato Bathua Saag
Equipment
- 1 Chopping board
- 1 Colander for washing Bathua leaves
- 1 heavy bottomed wok
Ingredients
- 1.25 cup sorted fresh Bathua leaves 250 gm Chenopodium album's leaves
- 3 medium potatoes
- ¼ teaspoon Heeng (Asafoetida)
- 1 small green chili optional
- 1 teaspoon turmeric powder (haldi)
- 2 tablespoon mustard oil any cooking oil works well.
- 1 teaspoon red chili powder adjust the heat
- ½ teaspoon dry mango powder (Amchur) 1 teaspoon lemon juice
- salt as per taste
Instructions
- Clean Bathua leaves carefully as they are usually full of mud. Start by sorting, chopping, and washing the fresh bathua leaves. Peel and chop the potatoes into Long vertical slices.
- Heat oil in a wok and gently fry the potatoes on a simmer until they start to brown. Add the bathua leaves to the wok, seasoning them with spices and salt. Cook on a low flame. Bathua leaves would leave the water. Cook till the water is absorbed. You may cover the wok with a lid for better cooking.Note: If you are using mustard oil, you must note that the mustard oil has to be heated till it changes its color from dark yellow to light or transparent. Wait for it cool off or else it might burn the veggies or spices. For other oils, the usual hot works fine.
- Serve the amazing Bathua Saag With Potato as a delightful side dish with your favorite Indian bread or rice.
Video
Notes
- Make sure to use fresh bathua leaves. You may sort them a day before and pack them in a clean dry newspaper. They would be fresh for a week in winter when refrigerated. The leaves should be dry and not washed. You may wash them just before using them.
- The potatoes should be shallow fried in a wok or they will be too mushy if put along with bathua leaves. This is because bathua or any leafy greens would leave water when cooked/stir-fried. To avoid that, use the same wok to first slow fry chopped potatoes and then add bathua leaves.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 224 |
| % Daily Value* | |
| Total Fat 11.7g | 15% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 0mg | 0% |
| Sodium 506mg | 22% |
| Total Carbohydrate 31.3g | 11% |
| Dietary Fiber 11.4g | 41% |
| Total Sugars 3.6g | |
| Protein 6.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 224mg | 17% |
| Iron 5mg | 25% |
| Potassium 957mg | 20% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Share your Views