Bathua Raita (Lamb’s Quarters Yogurt)

Bathua (lamb's quarters) grows wild in North Indian wheat fields in winter – and in Austrian gardens too, where it's called Weißer Gänsefuß. Boiled, mashed and stirred into yogurt with roasted cumin and black salt, it makes an earthy, iron-rich raita.

Video by NishaMadhulika on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Cook 10 min
• Vegetarian · gluten-free · Mild
• Famous in Uttar Pradesh

Ingredients

• 200 g bathua leaves (or spinach)
• 400 g yogurt
• ½ tsp roasted cumin powder
• ¼ tsp black salt
• ½ tsp salt
• ¼ tsp red chilli powder
• 1 green chilli, finely chopped

Method

1. Wash the bathua well and boil for 5 minutes. Drain, cool and squeeze out the water. Chop or mash finely.
2. Whisk the yogurt smooth with both salts and cumin.
3. Stir in the bathua and green chilli.
4. Sprinkle chilli powder and a little more cumin on top and serve chilled with paratha or pulao.

Tip: Only pick wild greens if you're sure of the plant – or use spinach.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.