Weird at it sounds, even though I was a very picky eater as a kid yet I loved my greens especially the green leafy vegetables. Some stuff like eggplants or veggies such as bottle gourd, zucchini, okra (coz they used to get mushed up upon cooking) were on my list of inedible veggies. As for the green leafy veggies, I don’t know whether it was my taste buds or it was my mother’s fab cooking which made me love them and I could eat them every single day. The only condition was that they be cooked by mom. This spinach curry cooked in buttermilk was one of the winters favorite in the house. This desi curry was served with Makki Roti (Cornmeal Flatbread) and sometimes with paratha (fried flatbread) . We used to crush the makki roti before adding it to the saag and eating…it was one comforting meal.
I made it for the first time (trying my mother’s recipe) a few years back when my dad was visiting me. I thought that he would be the best judge of whether my curry had passed the taste test or not. Apart from a few minor tweaks that he suggested, he told me he liked the curry and it was close to what my mother used to make. We enjoyed that meal just the way mom used to serve it – with makki ki roti and a few green chilies and sliced onions for accompaniment and ended it with more makki rotis topped with white butter and jaggery powder. Immensely satisfying ♥
And with this rustic yet moreish recipe, I have added yet another traditional recipe to the list of “Everyday Indian Curry” recipes that I intend to share this year. If you haven’t already, please do join me in this journey all through 2019 🙂
¼ C plus 1 tbsp Besan (chickpea flour)
2 C finely chopped & lightly packed, Spinach (with stalks)
250 ml Buttermilk
500 – 600 ml Water (depending on the consistency you desire)
1½ tsp finely chopped Ginger
3 Green Chilies (finely chopped)
1 tsp Salt (adjust to taste)
Roast the besan in a hot pan, stirring continuously, till the besan begins to change color and there is no raw smell. (be careful not to burn the chickpea flour) Set aside.
Wash spinach in plenty of water at least three to four times to get rid of any dirt / grit. Drain excess water.
Boil the spinach till the stalks turn soft. (I pressure cook it, without adding water, till one whistle escapes) Set aside.
In a heavy bottom pan, add all ingredients together, including the cooked spinach, and bring to a boil, stirring continuously.
Once the contents come to a boil, reduce the heat and cook for at least 20 – 25 minutes or till you see oil around the edges of the kadhi. Stir occasionally.
Serve hot with makki ki roti or paratha.
Serves 4 – 6
Note – This kadhi uses a little more besan than you would for the regular kadhi
Note – I had used buttermilk attained from home made cultured butter and it was thicker than store brought buttermilk. So please adjust the amount of water accordingly.
Thanks for your visit and see you soon again with another exciting recipe!