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Bathua Aloo Ki Sabji- Potato Bathua Saag

This Bathua Aloo Sabi 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 and nutrition.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Calories: 224 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve the amazing Bathua Saag With Potato as a delightful side dish with your favorite Indian bread or rice.

Notes

  • 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.