This easy Saag Bhatmas curry (soybean and leafy greens) is a great way to get your daily dose of green. It can be prepared in under 30 minutes, making it a perfect weeknight dinner.
Saag Bhatmas Curry
“Saag” is the Nepali word for leafy greens, and “Bhatmas” is the Nepali word for soybeans.
The Saag Bhatmas curry is one of the most common vegetarian curries cooked in Nepali households.
I still enjoy this dish, which always brings back fond childhood memories.
This Saag Bhatmas curry recipe is simple and delicious, with just a few ingredients.
Here is a simple and easy recipe for Saag Bhatmas curry without tomato and onion.
Ingredients
To make this dish, you will need various readily available ingredients in most grocery stores. Here are the ingredients you will need:
Soybean: soybeans (white or black)
Leafy green: Mustard green. Wash the leafy greens thoroughly to remove any dirt or debris. Then, chop them finely.
Note: Most common leafy greens in Nepal are Spinach (Palungo Sag), Mustard Greens (Rayo Ko Sag), Fenugreek Greens (Methi Sag), Watercress (Sisnoo Sag) and Radish Greens (Mula Ko Sag). For this recipe I use mustard green but feel free to use any leafy green of your choice.
Spices: Cumin seeds, coriander, cumin, red chili kashmiri, and turmeric powder.
Seasoning: Salt to taste, ground ginger or fresh ginger, and grated garlic.
Oil: Olive oil or any vegetable cooking oil
Instructions
- Heat oil in a pan. Once hot, add cumin seeds. Let it cook for a minute.
- Once the seeds splutter, add the soybeans and saute for 4-6 minutes on a medium-low heat until lightly browned.
- Add ginger, garlic, and the spices – turmeric, red chili powder, coriander powder, and cumin powder to the pan. Cook the spices for a few minutes.
- Add the chopped greens to the pan and combine everything well.
- Cover the pan and cook the greens for 10-15 minutes on medium-low heat until they are wilted, allowing the flavors to blend.
- Add salt to taste, then mix well. Turn off the heat. Saag Bhatmas curry is now ready to be served. Serve it with steamed rice or roti (flatbread) for a delicious and nutritious meal.
Note: Ensure not to overcook the leafy greens; otherwise, they will lose their nutrients.
Serving Suggestions
Here are a few suggestions to pair saag bhatmas curry recipe:
- Rice: The classic pairing for any curry dish is a serving of rice. White or brown rice works well.
- Naan: Another popular option is to serve the curry with naan bread.
- Salad: To add some freshness to the meal, consider serving a simple salad on the side. A mix of green, spicy cucumber, and tomato salad is a great option.
- Pickle: If you like spice, you can serve the curry with a tomato sesame pickle to complement the curry’s flavors.
Other Curry Recipes
If you are looking for more vegetarian recipes, here are some others you might enjoy:
Equipment
Ingredients
Spices
- ½ tsp cumin seeds
- ½ tsp Ground coriander
- ½ tsp red chili Kashmiri powder
- ½ tsp ground turmeric
Vegetables
- 1 tsp grated garlic
- ½ tsp ground ginger (or fresh ginger)
- 0.7 lb leafy greens (326 g of chopped mustard greens)
Soybean
- ⅓ cup soybeans
Oil
- ½ tbsp olive oil
Seasoning
- salt to taste
Instructions
- Heat oil in a pan.½ tbsp olive oil
- Once hot, add cumin seeds. Let it cook for a minute.½ tsp cumin seeds
- Once the seeds splutter, add the soybeans and saute for 4-6 minutes on medium-low heat until lightly browned.⅓ cup soybeans
- Add ginger, garlic, and the spices – turmeric, red chili powder, coriander powder, and cumin powder to the pan. Cook the spices for a few minutes.½ tsp Ground coriander, ½ tsp red chili Kashmiri powder, 1 tsp grated garlic, ½ tsp ground ginger (or fresh ginger), ½ tsp ground turmeric
- Put the chopped greens in the pan and combine everything well. Cover the pan and cook the greens for 10-15 minutes on medium-low heat until they are wilted, allowing the flavors to blend.0.7 lb leafy greens (326 g of chopped mustard greens)
- Add salt to taste, then mix well. Turn off the heat.salt to taste
- Saag Bhatmas curry is now ready to be served. Serve it with rice or roti (flatbread) for a delicious and nutritious meal.
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!