Bathua Ka Raita: Delicious Yogurt Recipe

5 from 1 vote

Bathua Ka Raita: Delicious Yogurt Recipe

Bathua ka Raita a popular and delicious variant of Raita. Raita is a yogurt-based accompaniment for any meal in Indian cuisine. It could be an elaborate meal like thali, an everyday meal or served with any rice dish like pulaoor biryani. Bathua Ka Raita, is a creamy, refreshing, winter favorite that is easy and quick to make.

Prep Time10

Cook Time10

Total Time20

Course: Condiments, Entree, Everyday Recipe, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegetarian

Keyword: Bathua ka Raita, Bathua Raita, cucumber raita

Servings:

Calories: 96kcal

Author: Rupali Agarwal

Equipment

Ingredients

Produce:

150 g Bathua Chenopodium - leaves of 1 bunch
1 cup Water

Dairy:

2 cup Yogurt Dahi

Oil and Spices-

½ teaspoon Roasted cumin powder Bhuna Jeera
½ teaspoon Black rock salt Kala Namak
¼ teaspoon Red chili powder Laal Mirch Powder
¼ teaspoon Black pepper Kali Mirch
¼ teaspoon Salt Namak: - adjust to taste
⅛ teaspoon Asafetida
1 teaspoon Clarified butter Ghee- 1 teaspoon

US Customary - Metric

Instructions

Clean Bathua leaves from the stems and wash multiple times with clean water.
Add 1 cup water in Instant Pot inner pot, then place a steamer basket and arrange clean Bathua leaves in steamer basket evenly.
Close the lid, press the pressure cook or manual mode and pressure cook for ‘0’ minute.
As soon as Instant Pot comes to full pressure and it beeps, quickly release all the pressure manually using a wooden spoon.
Carefully, remove steamer basket from the pressure cooker and place it in an ice-cold water.
Once Bathua leaves are cold enough to handle, squeeze out all the water from the leaves.
Then hand pound the squeezed bathua leaves into a paste using a mortar and pestle and keep it aside.
Take yogurt in a bowl and whisk it well with a whisker.
Add pounded bathua paste to whisked yogurt and stir well.
Add salt, roasted cumin powder, black salt, black pepper and mix well.
Now prepare tempering, heat ghee in a small pan and add hing, cumin seeds and when cumin seeds start crackling switch off the heat and then add red chili powder.
Pour this tadka/tempering over the prepared Raita.
Mix and serve chilled.

Video

Nutrition