By Saumya Singh
As much as we love the Punjabi Sarson Da Saag, it’s definitely not the easiest recipe to try your hands. But with these tips, you can surely get the perfect consistency and flavour!
Mustard leaves and spinach should be blanched and cooked in an uncovered pan allowing the volatile acid of saag to escape, which, if not allowed, will taste bitter.
Always go for the unprocessed and homemade unsalted white butter to top your saag servings, as it will not take away the authentic flavour.
To get a smooth texture of the saag, make sure to do away with the thick green ends of the mustard leaves..
To give a nutty flavour and thicken the consistency, you can add cornflour and ghee to the preparation while cooking.
You can add bathua or spinach with saag to enhance the antioxidant properties of the saag.
Last but not least, cleaning saag is extremely important. Make sure to wash the saag at least thrice with water to make sure it is clean and does not leave a grainy texture even when it is cooked.