Punjabi Anda Bathua Saag
PakistaniPakistani RecipesDesi eggsEasy
Punjabi bathua saag — winter chenopodium greens cooked with garlic and chillies, finished with boiled eggs. A simple, seasonal Punjabi saag.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 500 g bathua (chenopodium) leaves, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp salt
- 2 green chillies, slit
- 1 tbsp butter (optional)
Method
- Boil the bathua leaves in 1 cup of water for 8 minutes; drain and mash lightly.
- Heat oil or ghee and fry the onion until soft.
- Add ginger-garlic paste, tomatoes, turmeric, chilli powder and salt; cook for 4 minutes.
- Add the mashed bathua and green chillies; simmer for 10 minutes.
- Stir in butter if using.
- Place the halved boiled eggs on top.
- Cover and steam for 2 minutes to warm the eggs through.
- Serve hot with makki di roti or wheat roti.
Nutrition — estimated per serving
Calories (estimate)185 kcal
Protein (estimate)11 g
Fat (estimate)10 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the greens until fully soft and serve hot. Allergen: egg, milk (butter). Substitute spinach or mustard leaves for bathua if it is not in season. Mash the greens lightly — a little texture is good. Nutrition values are estimates.