Khatte Wala Saag (Buttermilk Spinach Curry)
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It is hard to imagine an Indian dish, especially a curry that uses no spices, right? Well, here is a rustic Punjabi kadhi, which is a heirloom recipe, that uses no spices (none whatsoever), not a single drop of oil, therefore no tempering either.It speaks volumes about the simplicity of a desi dish which turns out to be a meal to remember when paired with makki ki roti or a simple paratha. Do try it before the winters slip away.
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Ingredients
- ¼ cup Besan (chickpea flour) plus 1 tbsp extra
- 2 cup Spinach (with stalks) finely chopped & lightly packed
- 250 ml Buttermilk
- 500 – 600 ml Water depending on the consistency you desire
- 1½ teaspoon Ginger finely chopped
- 3 Green Chilies finely chopped
- 1 teaspoon Salt adjust to taste
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Instructions
- Roast the besan in a hot pan, stirring continuously, till the besan begins to change color and there is no raw smell. (be careful not to burn the chickpea flour) Set aside.
- Wash spinach in plenty of water at least three to four times to get rid of any dirt / grit. Drain excess water.
- Boil the spinach till the stalks turn soft. (I pressure cook it, without adding water, till one whistle escapes) Set aside.
- In a heavy bottom pan, add all ingredients together, including the cooked spinach, and bring to a boil, stirring continuously.
- Once the contents come to a boil, reduce the heat and cook for at least 20 – 25 minutes or till you see oil around the edges of the kadhi. Stir occasionally.
- Serve hot with makki ki roti or paratha.
Notes
- This kadhi uses a little more besan than you would use for the regular Punjabi kadhi.
- I use buttermilk attained from homemade cultured butter and it was thicker than store brought buttermilk. So please adjust the amount of water accordingly.
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Recipe Nutrition
Calories: 81 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Cholesterol: 7 mg | Sodium: 791 mg | Potassium: 236 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1514 IU | Vitamin C: 8 mg | Calcium: 100 mg | Iron: 1 mg
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