By: Payal
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Sarson ka saag is a winter staple, but getting the perfect taste and texture at home can be tricky.
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Many people make common mistakes while preparing it, and you should know what to avoid. Here is a quick guide.
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Mustard greens have a naturally sharp flavour, which can make the saag taste bitter. To balance it out, add a generous amount of spinach.
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Leafy greens release volatile acids, which can dull the colour if trapped. Blanch the greens and cook the saag uncovered to keep it vibrant.
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Saag should be thick and smooth, but it often turns out watery. A simple fix is to add some maize flour to get the right consistency.
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Too much salt can ruin the dish. The best way to avoid this is by adding unsalted butter, which helps balance the flavours.
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Saag can be heavy on the stomach. A pinch of turmeric not only enhances the colour but also helps prevent bloating and indigestion.
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