Sarso ka saag and Makki ki roti rightly bring fond memories of the winter season. The winter season brings along with some chills and gives us the pleasure to feed our bodies with delicious yet healthy winter-season foods. No one is alien to the aroma and health benefits of saag. It’s a staple in our Great Indian Diet and is rightly believed to be food for our soul. So, this winter season, let’s experiment with our cliché saag recipe and make bathua saag instead and bask in the bliss of taste and health by partaking this delicious saag recipe.
Being high on protein, antioxidants, potassium and iron, bathua is one of the healthiest winter greens. Let’s learn how to make bathua saag this winter, and enjoy the taste and aroma of this unmissable winter treat.
How to make bathua saag?
Bathua saag is loaded with vitamin A, phosphorus, calcium, potassium, and iron content. Read on to find out how to make this recipe.
How to cook and boil bathua:
1. Take 1/2 kg of bathua. Clean and rinse it off with water properly at least 2-3 times. Take out the hard stems from the bathua, while retaining the soft stems. You may take out leaves from the hard stems before disposing of the hard stems.
2. Now take a medium-sized bowl, and put the bathua in it to let it boil. You may notice that the bathua seems large in quantity while putting it in the bowl. But, fret not, as when the bathua boils, its quantity is reduced to half. Just put a little amount of water to boil the bathua. Bathua leaves behind a lot of juice while boiling. You may have to put a little more water to avoid bathua from burning.
3. Now, put half a tbsp of salt in the bowl (salt can be modified later as per taste). Put a plate in the bowl, and let bathua boil for 5 minutes on medium flame.
4. After 5 minutes, you will notice that bathua will be completely boiled and will reduce in quantity. You may keep it aside to cool down to further grind it in the mixer without any use of water to form a paste.
5. Now take a pan, and add half a cup of oil to it while keeping the flame low. Add half a spoon of methi seeds, jeera, sauf, and 1/4th spoon of heeng or asofoetida.
6. Add a finely chopped onion to the pan and sauté it. The, add half a tbsp of ginger-garlic paste to the mixture. Also, add 2 big red chilies to enhance the taste of the tadka mix. Mix the entire mixture for 2-3 minutes.
Also read: 7 reasons why you need to add more of the often-ignored bathua to your plate
7. Once the onion gets a little brown, add 2 finely chopped tomatoes. Cook it till the tomato turns into a paste. Then, add half tbsp of salt again or as per taste.
8. Put the lid on the pan, and let the mixture cook for 2 minutes on medium flame.
9. Add all the dry powder mixes. Add half tsp of red chili powder, turmeric powder, coriander powder (a little more than half a tsp), and a little bit of garam masala.
10. Mix all the powders properly and after some time, you will notice that the tadka has started leaving some aroma, and the oil starts separating from the mix.
11. Now add grinded bathua to the mixture. (no need to add water at this step). Mix the bathua and tadka properly. Put the lid again on the pan so that all the ingredients mix properly for an amazing flavour.
Your bathua saag is ready! Now team this with makke ki roti, and voila, enjoy your healthy, wholesome meal.