Bathua Karhi

Bathua Karhi is a beloved winter dish from the Punjab region of Pakistan. Bathua — known as lamb’s quarters or white goosefoot — is a leafy green that grows wild in the cooler months and is prized for its earthy, slightly bitter taste. Combined with a tangy yogurt gravy thickened with gram flour, this karhi is deeply comforting and packed with nutrients.

The key to a perfect karhi lies in the final tarka (tempering): hot oil crackled with garlic, whole spices, and chili poured at the very last moment.

Ingredients

The Karhi

• 1 bunch bathua saag (lamb’s quarters), cleaned and trimmed
• 1 liter lassi (yogurt-based drink)
• 3–4 tbsp gram flour (besan)
• 1 cup cooking oil
• 2 large onions, chopped
• Ginger-garlic paste (from 4 inches ginger and 7–8 garlic cloves)
• 5 green chilies, slit or chopped
• 1 tbsp salt (adjust to taste)
• 2 tbsp red chili powder
• 1.5 tbsp turmeric powder
• 1 tbsp cumin powder
• 1/2 tbsp black pepper
• 8–10 whole cloves

The Tarka (Tempering)

• 4 tbsp cooking oil
• 3 cloves garlic, chopped
• 1/4 tsp red chili
• Whole garam masala spices (cardamom, cloves, etc.)

Instructions

1. Prepare the bathua: Wash the saag thoroughly to remove all grit. Boil a pot of water with 1 tbsp salt, add the saag and cook until completely soft. Drain, then finely chop or grind until smooth.

2. Make the lassi-besan mix: Whisk the gram flour into the lassi until completely lump-free. Set aside.

3. Build the masala: In a large pot, heat 1 cup of oil. Sauté the onions until light golden. Stir in the ginger-garlic paste and cook for 2 minutes. Add the red chili, turmeric, cumin, black pepper, and cloves — cook for 1 minute to bloom the spices.

4. Add the saag: Fold the prepared bathua into the masala. Mix well and cook until the oil separates (tari).

5. Pour in the karhi base: Add the lassi-besan mixture. Adjust water to your preferred consistency — more for a thin karhi, less for thick. Stir continuously until it starts boiling to prevent curdling.

6. Simmer: Once boiling, reduce the heat and let the karhi simmer until the fat rises to the top.

7. Finish with tarka: Heat 4 tbsp oil in a small pan. Add whole garam masala, then chopped garlic and red chili. As soon as the garlic turns golden and oil sizzles, pour it directly over the karhi.

8. Serve hot with plain steamed rice or fresh roti.

Pro Tips

Grind the boiled bathua as fine as possible for a smooth, silky karhi. Never stop stirring after adding the lassi mixture until it reaches a full boil — this prevents curdling. The tarka is added at the very end — don’t skip it, it elevates the whole dish.