A very delicious an super comforting Kashmiri style sour buttermilk, spinach and radish saag.
What is Khatta Saag?
Khatta means ‘sour‘ and saag means ‘ a blend of leafy vegetables‘. So basically, khatta saag is sour and delicious leafy green vegetables stew.
I got to know about this recipe after marriage, where my husband’s grandmother used to cook it occasionally. I can never forget the taste of the saag made by her. Learned from her, I also try to make it at home sometimes.
The dish surely takes a bit more time and patience to cook but all the efforts are worth trying.
Ingredients needed to make Khatta Saag
- First, Buttermilk-Try to use sour buttermilk to make this dish.
- Spinach-Baby spinach leaves or regular spinach chopped.
- Radish-White radish cut in thin slices.
- Spring onions-Roughly chopped
- Garlic- Loads of garlic to add amazing flavors.
- Dry red chilli
- Butter
- Salt
How to make Khatta Saag?
The process of making khatta saag is very easy. All you need to do is cook buttermilk until it is boiled and starts settling down. Now add in the vegetables and cook on simmer for about 45 minutes.
Finally, make the tadka with asaeftida, dry red chillies and garlic in butter. Pour this tadka over the cooked saag and serve it hot with chapati.
Tips and Tricks
- If your buttermilk is not sour, keep it at the kitchen counter overnight and then use.
- Make this saag in heavy bottom pan to avoid sticking at the bottom.
- Keep an eye on the buttermilk when it is boiling, it may come outside the pan just like whn milk is boiled.
- While boiling the buttermilk, keep stirring in between to avoid it coming out of the pan.
- Once the buttermilk is boiled properly, it will settle down. Add the vegetables at this stage only.
- Make sure to cook the saag on low heat to absorb the flavors from vegetables.
- If you are really in a hurry, you could boil the spinach, radish and green onion separately and then add it into the boiled buttermilk.
- Serve the khatta saag with dollop of fresh home made white butter or regular butter to enhance the flavors.
- You could also serve it as a soup.
Other Saag Recipes
Looking for more such regional food recipes to get some ideas for your lunch and dinner ideas? Do not miss my Multani Moth Kachodi and Ram Ladoo and the best one’s Kashmiri Dum Aloo.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Khatta Saag
Equipment
- Saucepan
Ingredients
- 1- litre buttermilk/sour lassi
- 1/2 cup besan/gram flour
- 500 gram spinach roughly chopped
- 3-4 spring onions chopped
- 1 medium radish sliced
- 1/2 teaspoon turmeric powder
- 4 garlic cloves lightly pounded
- salt as per taste
- 1/2 teaspoon turmeric powder
To Temper
- 4-5 garlic cloves chopped
- 1/2 teaspoon kashmiri red chilly powder
- 4-5 dry red chillies chopped
- 1 liter water or as required
- 2 tablespoon butter
- a pinch aseftida
Instructions
- In a mixing bowl, whisk besan, salt, turmeric powder and buttermilk together. Transfer it in a saucepan along with one liter or 4 cups of water and start boiling on low heat.
- Meanwhile slice and chop spinach and radish.
- Let the buttermilk cook on low heat until it starts boiling, and then settles down.
- Now add the spring onion, and garlic to the boiling mixture of buttermilk.
- Allow it to cook on simmer for 45 minutes or an hour and continue stirring in between.
- Remove from heat and set aside.
Make Tadka
- Heat butter in a pan and add aseftida, garlic and dry red chili. Saute until garlic is golden.
- Turn off the heat and add kahsmiri red chilli. Pour this tadka over the saag. Mix well.
- Serve hot with butter and roti.
Video
Nutrition
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Khatta Saag and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl