Chenopodium album, commonly known as Bathua is a useful weed that is easily available in the North Indian markets. Bathua is known for its immense health benefits. Some of them as given below:

– It is full of vitamins (A, B, C), phosphorus, iron, potassium,  calcium and fibre. It effectively treats piles and constipation.

– Wash your hair with Bathua boiled in water to moisten the scalp and remove lice.

– The leaf extract is known to cure intestinal worms. Consume 10 ml leaf juice with a pinch of rock salt after meals thrice a day.

– Apply a paste made of Bathua on burnt skin to soothe burn wounds.

– Chew raw leaves to cure mouth ulcers, dental pyorrhoea, bad breath and other dental issues.

-Bathua is rich in iron and is known to cure iron deficiency anaemia.

-It improves appetite, digestion and metabolism.

– Bathua has cleansing properties over blood. When chewed along with 2-3 neem leaves, it is known to purify the blood.

How to make Bathua ka Saag


Blanched bathua leaves – 3 cups

Green chillies – 6 nos

Garlic paste – 2 tsp

Mustard oil – 2 tsp

Water – as required

Salt – as required

Garam masala powder – 2 tsp

Garlic – 5 pods


  • Step 1

    Start by washing bathua in running water and then blanch the leaves. Place them in a blender jar and grind to make a coarse paste. Roughly chop green chillies in a small bowl and keep it aside.

  • Step 2

    Take a large pan, add mustard oil and heat it over medium flame. When oil bubbles start to rise, add cumin seeds and cook till seeds start to splutter.

  • Step 3

    Add garlic paste and mix it well with seeds. Saute for a minute and then add bathua saag and chopped green chillies. Sprinkle salt and mix the ingredients well.

  • Step 4

    Cook over low flame until oil starts to leave the sides of the pan. Sprinkle garam masala, garnish with garlic cloves and serve warm with parantha or roti.