This easy Saag Bhatmas curry (soybean and leafy greens) is a great way to get your daily dose of greens and protein. It can be prepared in under 30 minutes, making it a perfect weeknight dinner.
“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, at least in my family while growing up. 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.
Table Of Contents
Ingredients for Saag Bhatmas Curry
To make this dish, you will need various easily available ingredients in most grocery stores. Here are the ingredients you will need:
- ⅓ cup of soybeans (white or black)
- ½ teaspoon of ground ginger (or fresh garlic)
- 1 teaspoon of grated garlic
- 0.7 lb chopped mustard green
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.
- ½ teaspoon of cumin seeds
- ½ teaspoon of coriander powder
- ½ teaspoon of cumin powder
- ½ teaspoon of red chili Kashmiri powder
- ½ teaspoon of turmeric powder
- Salt to taste
- ½ tablespoon of oil
Step-By-Step Photo Instructions
#1. First, wash the leafy greens thoroughly to remove any dirt or debris. Then, chop them finely. Next, heat oil in a pan. Once hot, add cumin seeds. Let it cook for a minute.
#2. Once the seeds splutter, add the soybeans and saute for 4-6 minutes on a medium-low heat until lightly browned.
#3. 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.
#4. Put the chopped greens in the pan and combine everything well. Cover the pan and cook the greens for 10-15 minutes on a medium-low heat until they are wilted, allowing the flavors to blend.
Note: Ensure not to overcook the leafy greens; otherwise, they will lose their nutrients.
#5. 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.
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 tomatoes 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.
Variations of Saag and Soybean Curry
Here are some variations on the saag bhatmas curry recipe:
- Spicy Saag and Soybean Curry: For those who like their food spicy, adding extra red chili powder or green chilies can give the dish an extra kick.
- Creamy Saag and Soybean Curry: To make the dish creamier, add heavy or coconut cream.
Other Curry Recipes
If you are looking for more vegetarian recipes, here are some others you might enjoy:
If you make this recipe, please let me know how it turned out and don’t forget to rate it!
Saag Bhatmas Curry (No Onion / Tomato)
- 1 Wooden spatula
- ½ tsp cumin seeds
- ½ tsp coriander powder
- ½ tsp red chili Kashmiri powder
- ½ tsp turmeric powder
- 1 tsp grated garlic
- ½ tsp ground ginger (or fresh ginger)
- 0.7 lb leafy greens (326 g of chopped mustard greens)
- ⅓ cup soybeans
- ½ tbsp olive oil
- salt to taste
- 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 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.
- 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.
- Add salt to taste, then mix well. Turn off the heat. Saag Bhatmas curry is now ready to be served. Serve it with rice or roti (flatbread) for a delicious and nutritious meal.
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!