How to make Bathue ka Saag - SK Khazana -

Healthy and tasty this saag can be enjoyed with bajra roti or whole wheat flour roti

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bathua (बथुआ), Cumin seeds (जीरा)

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Kaipekke Kari Baingan Jhol Aloor Dum Jhatpat Aloo Ki Sabzi

Bathue ka Saag - SK Khazana

Bathue ka Saag - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bathue ka Saag - SK Khazana Recipe

  • Bathua washed and chopped 2 cups

  • Cumin seeds 2 tablespoons

  • Yogurt 1 1/2 cups

  • Salt to taste

  • Red chilli powder 2 teaspoons


Step 1

Heat a non-stick pan, add bathua leaves and sufficient water and once the mixture comes to a boil cook for 2-3 minutes.

Step 2

Meanwhile heat another non-stick pan, add cumin seeds and dry roast till fragrant.

Step 3

Transfer into a mortar and pound with a pestle to a coarse powder.

Step 4

Take the yogurt in a bowl and add most of the cumin powder. Add salt and red chilli powder.

Step 5

Switch off the heat and drain bathua leaves in a strainer and press with a ladle to squeeze our excess water.

Step 6

Add cooked bathua leaves to the yogurt mixture and mix well.

Step 7

Transfer into a serving bowl, sprinkle remaining crushed cumin seeds and serve immediately with bajra roti or whole wheat flour roti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.