Khatte Ka Saag | How to make Khatte Ka Saag

By Nasima Singh  |  10th Apr 2017  |  
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  • Khatte Ka Saag, How to make Khatte Ka Saag
Khatte Ka Saagby Nasima Singh
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

14

0

About Khatte Ka Saag Recipe

This is my mother-in-laws's recipe. We make it during winters and have it with Makki Roti, Ghee and Radish

Khatte Ka Saag, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Khatte Ka Saag is just mouth-watering. This amazing recipe is provided by Nasima Singh. Be it kids or adults, no one can resist this delicious dish. How to make Khatte Ka Saag is a question which arises in people's mind quite often. So, this simple step by step Khatte Ka Saag recipe by Nasima Singh. Khatte Ka Saag can even be tried by beginners. A few secret ingredients in Khatte Ka Saag just makes it the way it is served in restaurants. Khatte Ka Saag can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Khatte Ka Saag.

Khatte Ka Saag

Ingredients to make Khatte Ka Saag

  • 1 kg Thick curd
  • 4 tbsp besan
  • Ginger, green chilies, coriander leaves (as per taste. I love it with lots of ginger. I put all 3 in a mini chopper and chop it finely)
  • 2 bunch, picked, washed and chopped spinach
  • salt as per taste
  • ghee optional

How to make Khatte Ka Saag

  1. In a bowl whisk curd with besan till well blended.
  2. Put this mixture in a Kadhai or a deep pan. On a medium heat cook this mixture stirring constantly. (This is imp step, else the curd will split)
  3. When the mixture is warm, add the palak.
  4. When the Palak starts wilting, add ginger-green Chilli-coriander mixture and mix well.
  5. Keep cooking and stirring well till the curd is nice and hot (can add little water at this stage slowly to adjust the consistency of the saag if needed).
  6. Keep cooking till Palak and besan has cooked completely. You will know this when the palak's colour changes from bright green to mossy green)
  7. Add salt and you are done.
  8. To serve, make makke ki roti. Crush the roti roughly, pour the saag over the roti, top it with ghee. Mash the mixture and enjoy. Best paired with radish and best time to have it is in winters.

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