By: Payal
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Sarson ka saag is a winter favourite, and everyone has their way of perfecting it. If you want to get that rich, earthy flavour just right, here are some tips to help you out:
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Start by gathering fresh mustard greens, spinach, and bathua (if you can find it). Go for younger, tender leaves to ensure your saag turns out smooth.
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Chop the greens finely to make them easier to cook and to get that velvety texture. Don't forget to add a pinch of salt while boiling.
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A heavy-bottomed pot works best for slow cooking. It ensures an even texture and helps the flavours come together nicely.
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Slow cooking brings out the best flavours. Use a pressure cooker or a deep pan, and let the greens simmer until they melt together.
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In a separate pan, heat some ghee and your favourite spices. Pour this flavorful tadka over the saag to give it that extra punch.
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Before serving, top your saag with a dollop of ghee or white butter. And of course, pair it with some warm makki ki roti for the perfect meal.
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