Bathua

bathua greens (about 250 grams) • medium potato • Oil • Salt to taste • turmeric • sugar • green chilies

bathua (chenopodium greens) • ghee • whole wheat flour (about 600 grams) • split mung beans, soaked for 3 hours (about 100 grams) • green chilies • garlic cloves • piece ginger • fresh cilantro (about 10 grams) • turmeric powder • red chili powder • coriander powder • roasted cumin powder •

bathua greens • Oil • medium potato • Salt to taste • sugar • turmeric • cumin seeds • green chilies

bathua leaves (about 60 grams) • potatoes • Salt to taste • cumin seeds • asafoetida (hing) • turmeric powder • Kashmiri red chili powder • Oil

bathua leaves (about 30 grams) • split pigeon peas (toor dal) (about 50 grams) • split yellow pigeon peas (toor dal) (about 50 grams) • red chili powder • coriander powder • turmeric powder • ghee • garlic cloves • onions, chopped • tomato, chopped • Salt to taste

bathua greens (about 2 cups, chopped) • buttermilk (500 ml) • plain yogurt • chickpea flour (besan) • garlic paste • green chili paste • turmeric powder • coriander-cumin powder • garam masala • Salt to taste • cumin seeds • whole dried red chilies •

plain yogurt (about 1 cup or 240 ml) • ground bathua leaves (about 10 grams) • Salt, to taste • black salt • ground black pepper • red chili powder • mustard seeds • ghee (clarified butter)

bathua (goosefoot leaves) • thick yogurt • red chili powder • Black salt to taste • White salt to taste • roasted cumin powder • black pepper powder • water

mustard greens (about 1 kg) • spinach (about 1 kg) • bathua greens (about 250 grams) • fenugreek leaves (about 100 grams) • medium turnips • tomatoes • green chilies • onions, finely chopped • each garlic and ginger, finely chopped (about 1/2 cup each) • butter • butter • ladle ghee •

chopped mustard greens (about 300 grams) • chopped spinach (about 150 grams) • chopped bathua leaves (about 1/2 bunch, 75 grams) • small tomato, chopped • green chilies (1 chopped, 1 sliced lengthwise) • garlic cloves, chopped • -inch piece ginger, chopped • cornmeal (makki ka atta) • medium onion, sliced lengthwise • Salt, to taste • ghee • homemade white butter •

mustard greens (about 500 grams) • bathua (chenopodium greens, about 250 grams) • spinach (about 250 grams) • fenugreek leaves (about 250 grams) • garlic, chopped • green chilies, finely chopped • -inch piece ginger • cornmeal (makki ka atta) (about 25 grams) • Salt, to taste • onion, finely chopped • tomato, finely chopped • green chilies, chopped •

mustard greens (250 grams) • spinach (150 grams) • bathua greens (100 grams) • fenugreek leaves (50 grams) • Paste of 3 tomatoes • garlic cloves • small piece ginger • turmeric powder • chili powder • mustard oil • asafoetida • cumin seeds •

mustard greens (500 grams) • spinach (250 grams) • chenopodium leaves (bathua) (125 grams) • fenugreek leaves (methi) (100 grams) • finely chopped onion • garlic cloves, finely chopped • -inch piece ginger, finely chopped • Green chili, as desired • Salt, to taste • cornmeal (makki ka atta) • unsalted butter • ghee (clarified butter) •

mustard greens, washed and chopped (about 300 grams) • spinach, washed and chopped (about 120 grams) • bathua (chenopodium greens), washed and chopped (about 120 grams) • cornmeal (about 30 grams) • green chilies • onion • tomatoes • garlic cloves • -inch piece of ginger • turmeric powder • red chili powder • coriander powder •

mustard greens (500 grams) • spinach leaves (250 grams) • bathua leaves (250 grams, also known as chenopodium or lamb's quarters; if unavailable, use more spinach) • green chilies • garlic cloves • onions • tomatoes • cornmeal (makki ka atta) • red chili powder • turmeric • Salt to taste • oil •

mustard greens (about 1.1 lbs) • spinach (about 2.2 lbs) • fenugreek leaves (about 9 oz) • bathua (lamb's quarters) leaves (about 9 oz) • turnip or 1 daikon radish • green chilies • tomatoes • ginger (about 60 grams) • finely chopped garlic (about 60 grams) • large onions, finely chopped • salt, or to taste • red chili powder •

mustard greens (500 grams) • spinach (300 grams) • bathua greens (100 grams, or substitute with more spinach if unavailable) • cornmeal or chickpea flour (about 16 grams) • For tempering: • onion, chopped • garlic, chopped • ginger, chopped • red chili powder • garam masala

mustard greens (about 500 grams) • spinach (about 100 grams) • bathua greens (about 100 grams) • fenugreek leaves (about 100 grams) • tomatoes, finely chopped • onions, finely chopped • green chilies, finely chopped • -inch piece ginger, finely chopped • Salt to taste • whole coriander seeds • turmeric powder • ground coriander •

mustard greens • spinach • bathua (goosefoot greens) (about 100 grams) • tomatoes • onion, finely chopped • garlic • piece ginger • green chilies • cornmeal (makki ka atta) • Salt, to taste • turmeric powder • red chili powder •

mustard greens (about 2 kg) • spinach (about 450 grams) • bathua greens (about 450 grams, or substitute with more spinach if unavailable) • whole wheat flour (about 30 grams) • green chilies • -inch piece fresh ginger, divided • garlic • onions • green onion • tomatoes • garam masala • -inch piece jaggery (or 1 tablespoon brown sugar) •

mustard greens (500 grams) • spinach (150 grams) • chenopodium greens (bathua) (150 grams) • chickpea greens (100 grams) • fenugreek leaves (100 grams) • garlic cloves • onions • tomatoes • green chilies • red chili powder • coriander powder • salt

fresh spinach (about 15 grams) • fresh bathua greens (about 15 grams) • -inch piece ginger • green chilies • whole wheat flour (about 120 grams) • oil (15 ml) • ground coriander • red chili powder • salt • asafoetida (hing) • Water as needed to knead the dough • Ghee or oil for cooking the paratha

(about 250 grams) mustard greens • mixed spinach and bathua greens • medium onion, chopped • large tomato, chopped • garlic cloves • green chilies • -inch piece of ginger • water (about 350 ml) • red chili powder • garam masala • butter • cornmeal (makki ka atta) •

mustard greens (500 grams) • chenopodium greens (bathua) (250 grams) • spinach (250 grams) • garlic, minced • green chilies • cornmeal (makki ka atta) (about 45-60 grams) • -inch piece ginger, minced • Salt, to taste • dill greens (soya bhaji) (100 grams) • small onions, finely chopped • clarified butter (ghee) • small tomatoes, finely chopped •

whole wheat flour • boiled bathua (goosefoot leaves) • little oil as needed for frying pooris • Salt to taste • For making raita • little yogurt as needed • mustard oil • Asafoetida to taste • cumin seeds • red chili powder to taste

spinach leaves, chopped (about 250 grams) • bathua leaves, chopped (about 250 grams) • fenugreek leaves, optional (about 100 grams) • mustard greens, chopped (about 1 kilogram) • ginger, chopped • garlic cloves, chopped • green chilies, chopped • Salt to taste • cumin seeds • red chili powder • dried Kashmiri red chilies • mustard oil or ghee •