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Khatte Ka Saag

Nasima Singh
5 minutes
Prep Time
25 minutes
Cook Time
6 People
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This is my mother-in-laws's recipe. We make it during winters and have it with Makki Roti, Ghee and Radish

Recipe Tags

  • Veg
  • Easy
  • Main Dish
  • High Fibre

Ingredients Serving: 6

  1. 1 kg Thick curd
  2. 4 tbsp besan
  3. 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)
  4. 2 bunch, picked, washed and chopped spinach
  5. salt as per taste
  6. ghee optional


  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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