Bathue Ki Sabji is one of my favorite vegetables in winters simply because Bathua Leaves are not available in summers. I love its simplicity and flavor. 
 Bathue Ki Sabji |
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| Preparation Time: | 10 minutes | |
| Cooking Time: | 20 minutes | |
| Servings: | 6 | |
| Difficulty: | Easy | |
Ingredients
| Bathua Leaves | 250 gm |
| Potatoes | 250 gm |
| Vegetable Oil | 1 tbsp |
| Jeera (cumin seeds) | 1/2 tsp |
| Heeng (asafoetida powder) | A pinch |
| Salt | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Dhania (coriander powder) | 1/2 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Amchur (dried mango powder) | 1 tsp |
Method
- Remove the stems of Bathua Leaves.
- Wash it multiple times so that all the dirt is removed. Cook in pressure cooker with half inch of water. Once the cooker starts whistling, turn off the heat.
- Open the cooker when steam dies down. Drain the water and grind bathua coarsely without any water.
- Boil potatoes separately: Cook potatoes in a pressure cooker with half inch of water. Once it starts whistling, turn down the heat. Turn off the heat in 7 minutes. Open the cooker when steam dies down.
- Peel potatoes when they are cold enough to handle. Break them in small pieces with your fingers.
- Heat oil in a pan. Add heeng and jeera. Wait till jeera crackles.
- Add rest of the spices except amchur and fry for a few seconds.
- Add broken potatoes and drained bathua leaves and mix well.
- Turn down the heat and cook for a few minutes. Add amchur powder and mix well. Turn off the heat.
- Bathue Ki Sabji is ready to serve.
Notes
- If you don’t have a grinding stone, just mash bathua with a potato masher.
- This serves as a fantastic filling for stuffed Paranthas. Just mash the sabji and fill it in paranthas.
- Bathua is also known as White GooseFoot.
Pictures
 Bathua Leaves |
 Stems removed |
 Boiled and ground bathua |
 Boiled potatoes and bathua |
 Oil + jeera + heeng |
 Added rest of the spices |
 Added potatoes and bathua |
 Added amchur |
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Bathue Ki Sabji ready |
