By Tanisha Salwan
Greens should be cooked in an open pan to allow the volatile acids to escape during the process.
Sugar helps in neutralizing the bitterness of mustard and other greens.
Greens like palak, bathua, and methi are added to the dish to bring a smoother texture.
Not only ginger but also garlic should be added in crushed form to enhance the taste.
Adding wheat flour to the saag gives the consistency of your dreams.