Bathua Raita
Winter bathua greens blanched and folded into thick whisked curd, finished with a cumin-mustard tempering — a light, tangy side eaten through the cold months.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Pan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 6 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 110 kcal
Instructions
- 1
Wash the bathua leaves thoroughly. Cook them in boiling water for 3-4 minutes until wilted.
- 2
Drain the leaves and let them cool. Squeeze out any extra water and chop them finely.
- 3
Whisk the curd in a bowl until smooth. Stir in the chopped bathua, salt and black salt.
- 4
Heat oil or ghee (clarified butter) in a small pan. Add mustard seeds, cumin seeds and dried red chilli until they crackle.
- 5
Pour this hot sizzled spice oil over the raita. Stir gently to combine.
- 6
Sprinkle roasted cumin powder on top. Serve chilled or at room temperature.
Chef's tips
Squeeze the cooked bathua well before mixing so the raita does not turn watery. Use thick curd rather than runny curd for the best texture.
Ingredient substitutions
- bathua → spinach if bathua is unavailable
Storage
Refrigerate for up to a day; best eaten fresh.
Reheating
Serve cold; not meant to be reheated.
Common mistakes to avoid
- •Not squeezing water from the bathua, which makes the raita runny
- •Boiling the greens for too long until they lose their bright colour and flavour
Serving suggestions
Cooked Bathua Raita?
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