Saag Bhaji (Bathua Saag)
Winter bathua greens boiled and coarsely mashed, finished with a garlicky mustard oil tempering, a rustic seasonal saag from rural Bihar.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Heavy pot
- •Masher
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 9 g
- carbs
- 9 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 130 kcal
Instructions
- 1
Boil the washed bathua (wild spinach) leaves in a little water for 8-10 minutes. Cook until fully wilted and soft.
- 2
Drain the boiled greens well. Mash them roughly with a masher.
- 3
Heat mustard oil in a pot until it smokes lightly. Let it cool down slightly.
- 4
Add crushed garlic and dried red chillies. Fry until the garlic turns golden and smells fragrant.
- 5
Add chopped onion and green chillies if using. Fry gently until softened.
- 6
Add the mashed bathua and salt. Cook on low heat for 8-10 minutes, stirring now and then.
- 7
Serve hot with makki roti (cornmeal flatbread) or plain rice.
Chef's tips
Let the mustard oil smoke and cool slightly. This takes away the raw taste while keeping its sharp, authentic flavour.
Ingredient substitutions
- bathua → spinach or amaranth leaves
Storage
Refrigerate for up to 2 days.
Reheating
Reheat in a pan on low heat, stirring occasionally.
Common mistakes to avoid
- •Mashing the cooked greens into a runny puree instead of keeping them thick and coarse.
Serving suggestions
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