Remove the stems of Bathua greens. Wash it multiple times so that all the dirt is removed. Cook in pressure cooker with half inch of water. Once the cooker starts whistling, turn off the heat. Open the cooker when the steam dies down. Drain the water and grind/cut bathua coarsely without any water.Boil potatoes separately: Cook potatoes in a pressure cooker with half inch of water. Once it starts whistling, turn down the heat. Turn off the heat in 7 minutes. Open the cooker when steam dies down.

Peel potatoes when they are cold enough to handle. Break them into small pieces with your fingers. Heat oil in a pan. Add heeng and jeera. Wait till jeera crackles. Add the rest of the spices except amchur and fry for a few seconds. Add broken potatoes and drained bathua leaves and mix well. Turn down the heat and cook for a few minutes. Add amchur powder and mix well. Turn off the heat.Bathue Ki Sabji is ready to serve.