Khatte Wala Saag (Buttermilk Spinach Curry)

Name: Khatte Wala Saag (Buttermilk Spinach Curry)
Prep time: 10 min
Cook time: 25 min
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 tsp Ginger (finely chopped ); 3 Green Chillies (finely chopped); 1 tsp Salt (adjust to taste)

Taruna Deepak

Khatte Wala Saag (Buttermilk Spinach Curry) - Plattershare - Recipes, food stories and food lovers

Homestyle Cooking Indian North Indian Soul Food

About Khatte Wala Saag (Buttermilk Spinach Curry)

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.

4.60 from 5 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time25 minutes mins

Served AsLunch

Recipe TasteSalty Savoury Spicy

Calories - 81 kcal

Servings - 4 to 6

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 tsp Ginger finely chopped
▢ 3 Green Chillies finely chopped
▢ 1 tsp Salt adjust to taste

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.

Recipe 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.

Also See:

Kulfa Saag Paratha (Purslane Leaves Flat Bread)
Kandalee Ka Saag (Bichhu booti ka saag) - Traditional Dish Of Uttarakhand
Murg Saagwala / Spicy Spinach Chicken Curry

Explore Recipes by Tags curry recipes desi recipes gluten free recipes indian recipes lunch idea recipes

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4.60 from 5 votes

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Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto.

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

3 Comments

Vikash Mittal

May 31, 2021 / 9:02 pm Log in to Reply

Looks so appetizing! Thank you for posting.
Jayna Talreja

December 28, 2018 / 6:04 am Log in to Reply

Absolutely delicious! Can’t wait to try it.
Md Mustafa

April 14, 2018 / 2:15 pm Log in to Reply

This is exactly what I was looking for!