Bathua aloo bhaji/ Chenopodium potato curry

 Bathua aloo bhaji/ Chenopodium potato curry 

Bathua aloo bhaji is extremely delicious and healthy winter dish. Bathua is a green leafy vegetable which has high nutrient content. 

Ingredients -

1/2 kg bathua leaves

4 boiled potatoes

2 tbsp mustard oil

1/2 tsp cumin seeds

1 onion chopped

1 inch ginger grated

1 green chilli grated

1/4 cup tomato puree

To taste salt

Pinch red chilli powder

1/2 tsp coriander powder 

Method -

1. Wash and clean bathua leaves. Chop bathua leaves and add it to pressure cooker. Add enough water to boil bathua. Close the lid of the cooker and pressure cook for 2 whistles on high flame. Switch off the flame. Let it cool.

2. Drain the water and keep aside.

3. Heat oil in a wok. Add cumin seeds, ginger and green chilli. Saute for a minute. Add onion and fry till golden. 

4. Add tomato puree, salt, red chilli powder, coriander powder and mix well. Cook on slow flame till the tomato puree is properly cooked.

5. Add boiled and roughly chopped potatoes. Mix well and keep cooking on slow flame stirring in between. 

6. Potatoes will turn golden and little crisp. 

7. Mash the boiled drained bathua leaves with fingers.

8. Add mashed bathua leaves in the potato mixture. Mix well and cook for 5 minutes on slow flame.

9. Add coriander leaves and mix well. Switch off the flame. 

10. Serve hot with makki ki roti.

Method with step photos -

1. Wash and clean bathua leaves. Chop bathua leaves and add it to pressure cooker. Add enough water to boil bathua. Close the lid of the cooker and pressure cook for 2 whistles on high flame. Switch off the flame. Let it cool.

2. Drain the water and keep aside.

3. Heat oil in a wok. Add cumin seeds, ginger and green chilli. Saute for a minute. Add onion and fry till golden. 

4. Add tomato puree, salt, red chilli powder, coriander powder and mix well. Cook on slow flame till the tomato puree is properly cooked.

5. Add boiled and roughly chopped potatoes. Mix well and keep cooking on slow flame stirring in between. 

6. Potatoes will turn golden and little crisp. 

7. Mash the boiled drained bathua leaves with fingers.

8. Add mashed bathua leaves in the potato mixture. 

9. Mix well and cook for 5 minutes on slow flame.

10. Add coriander leaves and mix well. Switch off the flame. 

11. Serve hot with makki ki roti.

Cook, Click & Post before you have a toast!