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This Khatta Saag (also known as Khatte Wala Saag or Lassi Wala Saag) is a cherished recipe passed down from my mother and my absolute favourite comfort food. It is a simple, one-pot dish made with sour buttermilk, spinach, rice, and besan. The rice is the secret here—it breaks down as it cooks to give the saag a lovely texture. Because it has no onions, tomatoes, or heavy tadka (tempering), it is incredibly light and soothing. If you...
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Soak the rice in water for 10 minutes. Drain and set it aside.
In a deep, heavy-bottomed pot, mix sour buttermilk, spinach, soaked rice, gram flour, green chillies, ginger, asafoetida, salt, and ghee.
Whisk thoroughly until the mixture is completely lump-free.
Place the pot over high heat and bring to a gentle boil, stirring continuously to prevent the buttermilk from curdling or sticking to the bottom.
Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice is completely soft and the saag reaches a smooth, semi-thick, pourable consistency.
Adjust seasoning, if needed, and serve hot with makki ki roti, paratha, or steamed rice.
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If you don’t have buttermilk, substitute with 300g sour curd whisked into 700ml water.
You can easily reduce the ghee if you prefer a lighter dish.
Leftovers thicken and deepen in flavour overnight. Reheat and enjoy with a fresh paratha.
If the saag gets too thick as it sits, stir in a splash of hot water to adjust the consistency.
Can I use curd instead of buttermilk?
Yes, you can substitute 300g sour curd whisked into 700ml water for buttermilk.
How do I prevent the buttermilk from curdling?
Stir continuously while bringing the mixture to a boil to prevent curdling.
Can I use Frozen Spinach for this recipe?
You can absolutely use frozen chopped spinach. Just thaw and squeeze out any excess water before adding it to the pot.
What can I pair this dish with?
Serve it hot with roti, paratha, or steamed rice for a complete meal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. Reheat before serving.
What should I do if the saag becomes too thick?
Add a splash of hot water and stir to adjust the consistency.
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