Spice-Free Khatte Wala Saag: A Rustic Punjabi Buttermilk Spinach Curry
35 minutes
1240 reads
About Spice-Free Khatte Wala Saag: A Rustic Punjabi Buttermilk Spinach Curry
Discover the magic of Khatte Wala Saag, a traditional Punjabi recipe that's surprisingly spice-free! This heirloom curry relies on the simple yet delightful combination of buttermilk, spinach, and gram flour to create a deeply satisfying and flavorful experience. Unlike typical Indian curries, it boasts zero oil and no tempering, showcasing the beauty of uncomplicated cooking.Imagine the creamy texture of the spinach, subtly tangy from the buttermilk, and the earthy notes of the gram flour. This rustic dish is a testament to the simplicity and deliciousness of desi cuisine. It's a perfect accompaniment to makki ki roti or paratha, especially during the cooler months.This recipe is a delightful exploration of minimal ingredients creating maximum flavor. Prepare yourself for a culinary journey that celebrates the essence of authentic Punjabi cooking.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1/2 cup Gram Flour besan, chickpea flour; plus 1 tablespoon extra for roasting
- 1 tsp Salt adjust to taste
Produce
- 2 cup Spinach finely chopped and lightly packed, with stalks
- 1 1/2 tsp Ginger finely chopped
- 3 Chili Pepper finely chopped, green
Dairy & Liquids
- 250 ml Buttermilk
- 500-600 ml Water adjust to your desired consistency
Instructions
Preparing the Gram Flour
- Roast 1/2 cup plus 1 tablespoon of gram flour in a hot pan, stirring constantly, until it changes color and loses its raw smell. Be careful not to burn it. Set aside.
Preparing the Spinach
- Wash the spinach thoroughly 3-4 times to remove any dirt. Drain well.
- Boil the spinach until the stalks are tender. (Pressure cooking for one whistle is a convenient method.) Set aside.
Combining and Cooking
- In a heavy-bottomed pan, combine the roasted gram flour, boiled spinach, buttermilk, water, ginger, green chilies, and salt. Bring to a boil, stirring continuously.
- Reduce heat and simmer for 20-25 minutes, or until you see oil separating around the edges of the curry. Stir occasionally.
Serving
- Serve hot with makki ki roti or paratha.
Recipe Notes
Expert Tips for the Best Khatte Wala Saag
- For a smoother curry, you can blend the cooked spinach before adding it to the pan.
- Adjust the amount of water to achieve your preferred consistency – thicker for a heartier curry, thinner for a more soupy texture.
- If you prefer a tangier flavor, use more buttermilk.
- Don't be afraid to experiment! Add a squeeze of lemon juice at the end for an extra zing.
Related Posts You May Like
Recipe Nutrition
Calories: 81kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 791mgPotassium: 236mgFiber: 2gSugar: 5gVitamin A: 1514IUVitamin C: 8mgCalcium: 100mgIron: 1mg
Taruna Deepak
Articles: 34
3 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so appetizing! Thank you for posting.
Absolutely delicious! Can’t wait to try it.
This is exactly what I was looking for!