The winter season brings alongside a spread of greens to relish. During this time, our vegetable baskets see an abundance of contemporary leafy greens that add a splash of color and vitamins to your each day meals. One such widespread possibility is mustard leaves, or as we popularly name it sarson ka saag. Paired with makki ki roti, ghee, and gud, it makes for an ideal winter meal, particularly within the Northern a part of India. However, right now, the dish has damaged all of the limitations and makes a fascinating selection for all. But when you discover, you’ll discover individuals typically complaining about further bitterness or watery texture of the dish whereas making it at house. Have you additionally been experiencing such hurdles whereas making sarson ka saag at house? If sure, then this text is only for you. Here, we’ve got addressed a couple of widespread struggles individuals face whereas making sarson ka saag at house. Let’s take you thru.

Also Read: 5 Easy Tips For Enjoying Sarson Ka Saag And Makki Ki Roti On A Weight Loss Diet

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Common Mistakes While Making Sarson Ka Saag: 5 Tips To Make Sarson Ka Saag Perfectly At Home:

1. How to cut back the bitterness of sarson ka saag:

Mustard greens have a pointy flavour profile, which makes the dish a bit bitter in nature. To mellow it down, we recommend including a superb quantity of spinach to the recipe.

2. How to maintain up the color of sarson ka saag:

Leafy greens have risky acids, which must be allowed to flee to forestall the dish from shedding color. The finest apply is to blanch and prepare dinner the saag uncovered.

3. How to keep away from the watery texture of sarson ka saag:

Ideally, the saag tastes the very best when it’s easy and has a thick texture. But you’ll typically discover individuals making it watery in nature. Fret not! We have an answer for you. Add some maize flour (makki atta) to the saag and blend. This will assist the saag to thicken. You may also set warmth to low and let the saag simmer for 20 to 25 minutes.

4. How to forestall sarson ka saag from being salty:

The finest apply is so as to add unsalted butter to the recipe to keep away from extra salt. And if in any respect it turns salty, we recommend, including an atta dough within the saag and letting it simmer for a while – the dough will soak the surplus salt from the dish.

5. How to forestall gasoline formation after consuming sarson ka saag:

To make the saag simple to digest, add a pinch of turmeric to it. Turmeric incorporates curcumin which is anti-inflammatory in nature. This not solely brightens the color of the dish but in addition prevents bloating and indigestion.

Now that you’ve the following tips useful, we recommend making a portion os winter-special sarson ka saag at house and relish. Click here for the recipe.

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it when it comes to meals, individuals or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and a superb film could make her day.