Those who are trying to lose weight might benefit from bathua dishes that are both delicious and healthful.

Seasonal eating is crucial to lasting weight loss. The popular seasonal vegetables will alter as winter approaches. Even while many vegetables and fruits are accessible year-round, your body needs and digests fresh, seasonal, and local.

Bathua saag is a delicious food. Calcium, potassium, magnesium, Vitamin A, C, and B6 are abundant in this low-calorie food. Its high fiber content aids weight reduction. Zinc, iron, and amino acids increase immunity for seasonal shift.

Use a pan to heat one tablespoon of oil and one tablespoon of ghee. After adding one large onion that has been finely diced, continue to cook it until it becomes more pliable. A puree should be made by grinding one bunch of bathua leaves into a powder.

Add the puree to the pan with 1 tsp coriander powder, 1 tsp jeera powder, 1 tsp biryani masala, and salt to taste. Chop 40–70 grams paneer into tiny cubes. Stir in 1 bowl of rice, water, and lemon juice, then cover. Cook for 25–30 minutes and serve hot.

Take a mixer and add one cup of curd, one cup of bathua that has been steamed and pureed, one cup of green apple that has been diced, one teaspoon of black salt, and water or milk as needed. If it is necessary, add ice.

Clean 700 gm bathua saag under running water. Boil them in a large pan. This should take 10 minutes. Bathea leaves strained. Mix 500 gm wheat flour and boiling bathua leaves in a big bowl. Add 1 teaspoon carom seeds, 1 teaspoon cumin seeds, 1 teaspoon garlic paste, and salt to a pliable dough. Cook rotis in ghee and serve hot.

In a large bowl, mix 1 cup besan, 1 cup finely chopped bathua leaves, 1 cup coriander, ½ teaspoon turmeric powder, chili powder to taste, 2 tsp garam masala, 4 chopped green chilies, 1 tsp garlic ginger paste, ¼ teaspoon cumin seeds, salt to taste, and a touch of Mix well. Make dough with water. Steam 15-20 minutes. Cut the dough generously and shallow fry it after cooling. Spread sesame seeds on vadi.

2 cups bathua leaves, wash. Boil leaves with water in a pressure cooker. Mash into paste after boiling. Blend 4 cups curd in a bowl. Mix in bathua paste. If too thick, add milk and blend again. 2 tsp cumin, 2 tsp chilli, and salt as needed Refrigerate and serve.

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