By Aditi
January 21, 2026
Bathua raita is a winter comfort that is soothing and extremely nourishing. This raita turns a simple seasonal green into a soothing side that perfectly goes with the meals.
1 cup bathua leaves 1½ cups fresh curd 1 tbsp oil or ghee ½ tsp cumin seeds 1 clove garlic ¼ tsp red chilli powder ¼ tsp roasted cumin powder Salt to taste 1 tbsp chopped coriander leaves
Wash bathua leaves and blanch in boiling water for about 2–3 minutes until soft. Drain and cool immediately to maintain its colour.
Finely chop the blanched bathua, guaranteeing no excess water stays, so that the raita is creamy and not watery.
Whisk 1 1⁄2 cups curd until it turns smooth and lump-free. Add salt, roasted cumin powder, and red chilli powder. Mix everything gently.
In a small pan, heat 1 tbsp oil or ghee. Add cumin seeds and chopped garlic to this. Let them splutter lightly for a mild, fragrant tempering.
Add the chopped bathua to the curd mixture and stir so that the green is evenly distributed.
Pour the warm tempering over the raita, garnish it with coriander leaves, and serve with parathas, dal rice or khichdi.