Aloo Bathua Sabji Recipe | How to make Bathua Aloo Sabzi | Bathua Sabji Recipe | Chenopodium album Sabzi Recipe
Aloo Bathua Sabzi Recipe is a delicious side dish recipes where boiled aloo and bathua leaves aka batwa are combined along with chilies and Indian spices to make a lip-smacking aloo bathua ki Sabji recippe for dinner or lunch. This Batwa aka Bathua Sabji Recipe is cooked in mustard oil for better taste and is a perfect accompaniment to plain parathas or rotis for a healthy meal.
Servings 3
Calories 111kcal
Ingredients
- 250 grams Bathua
- 4 Boiled Potatoes
- 1 cup Water
- 1 tsp Green Chillies (finely chopped)
- 1 tsp Ginger (grated)
- 2 tbsp Mustard Oil
- ¼ tsp Asafoetida (hing)
- 2 tsp Coriander Powder
- ½ tsp Turmeric powder (Haldi)
- ½ tsp Red chilli powder
- ½ tsp Garam masala
- ½ tsp Amchur powder (mango powder)
- 1 tsp Salt (or as per taste)
Instructions
- To make Aloo Bathua Sabzi, Firstly, boil the potato in a pressure cooker. Now peel and then cut the potatoes.
- Secondly, remove the Bathua Leaves from the stem and discard the stem. Wash the Bathua leaves.
- Add Bathua leaves and 1 cup of water into the pressure cooker.
- Pressure cook the bathua leaves for one whistle.
- After one whistle on a high flame, switch OFF the Gas and open the lid after 5-7 minutes.
- Further, strain the excess water from the boiled bathua with the help of a stainer.
- Keep it aside and let it cool.
- After that squeeze the boiled bathua and grate it.
- Heat mustard oil in a wok/Kadai. when oil is hot, add asafoetida into it.
- Now add cumin seed and let them splutter for few seconds.
- Further, add coriander powder, turmeric powder, red chilli powder, grated ginger, chopped green chillies.
- Saute for the spices for few seconds.
- After sauteing the masala, add boiled and chopped potatoes and mix well.
- Saute for another a minute.
- After that, add grated bathua, 1 tsp salt into it and mix well.
- Cook for another 4-5 minutes on low flame and stirring in between.
- Add garam masala, amchur powder (dry mango powder) into the aloo bathua sabji.
- Cook this Bathua Aloo Sabji for about a minute and keep stirring in between.
- Now switch off the flame.
- Finally, delicious Dry aloo bathua sabji is ready to be served. This bathua aloo ki sabji can be served as a side dish with any Indian Bread and curry vegetables or lentils in lunch or dinner.
Notes
- By grating the Bathua leaves, Bathua gets mixed equally well with potatoes.
- If you do not want to grate the bathua, then chop it finely and boil it. After that squeeze the boiled bathua well and you can also use it directly in the bathua vegetable recipe.