A leafy winter green (chenopodium/lamb's quarters) rich in iron, common across North India in the cold months.

Can I use spinach instead?

Spinach works as a substitute, though bathua has a distinctive mild, earthy taste.

Bathua Raita

Name: Bathua Raita
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Bathua (chenopodium) leaves; 1.5 cups Curd (yoghurt); 1 tsp Roasted cumin powder; 1 piece Green chilli, minced; 0.75 tsp Black salt

A cooling winter raita of blanched bathua (chenopodium) greens folded into whisked curd with roasted cumin — a light, mineral-rich accompaniment.

Time breakdown

Prep Time10 min

Cook Time5 min

Total Time15 min

Ingredients

Bathua (chenopodium) leaves
Curd (yoghurt)
Roasted cumin powder
Green chilli, minced
Black salt

How to Make Bathua Raita

1
Blanch the bathua leaves for 3–4 minutes, drain, squeeze dry and chop fine.
2
Whisk the curd smooth with a little water.
3
Fold in the chopped bathua, roasted cumin, green chilli and black salt.

Tips for the Best Bathua Raita

✓Squeeze the blanched greens well — excess water makes the raita runny.
✓Add a pinch of roasted cumin on top just before serving for aroma.

Frequently Asked Questions

Lunch

Achari Paneer

Paneer in a tangy pickle-spiced gravy, tempered with panch phoron in Anveshan Wood-Pressed Mustard Oil.

1 Anveshan · ₹523

Lunch

Afghani Chaap

Creamy white-gravy soya chaap with cashew, curd and mild spices, browned in Anveshan Wood-Pressed Groundnut Oil and finished with Anveshan Bilona Ghee — a North-Indian restaurant-style favourite.

2 Anveshan · ₹1675

Lunch

Aloo Baingan

A homely dry sabzi of potato and brinjal with panch phoron, cooked in Anveshan Wood-Pressed Mustard Oil.

1 Anveshan · ₹523

Lunch

Aloo Chi Bhaji

A light Maharashtrian potato sabzi with mustard, curry leaves and turmeric, tempered in Anveshan Wood-Pressed Groundnut Oil — the classic filling for a puri-bhaji.

1 Anveshan · ₹425