cooking tipsImage Credit source: Getty Images
In the winter season, it is very much liked to prepare and eat greens made of mustard, spinach, bathua and fenugreek. Which is also very beneficial for health. Many types of nutrients are found in these green vegetables, so they are very important to stay healthy. Therefore, if less oil and spices are used to make it, then it is good for health. Apart from this, its taste is also excellent, many people prepare saag and keep it in the fridge without adding tempering and eat it after adding tempering to it for 2 to 3 days.
If we talk about mustard greens, it is very tasty and it is served with maize roti. It is eaten with desi ghee and butter on greens. But when many people make mustard greens, there is a slight difference in taste. In which there may be some mistakes made while making it. Let us know which mistakes you should avoid while making saag.
clean the leaves properly
When you buy mustard, spinach, fenugreek or any leafy vegetable, it contains dirt and mud. Also, many leaves rot due to excessive watering. Which you should keep in mind while buying it. Also, after bringing home, first clean the vegetables and cut them. After this it has to be washed thoroughly in water 4 to 5 times. Until the water appears clear. There will be no grit in the vegetable and the taste will remain correct.
boil properly
Many people boil green leafy vegetables too much while making saag. Due to which the taste of greens gets spoiled and the color also changes. Therefore, try not to boil green leafy vegetables for too long. Also, while boiling them, keep the gas on low.
Delicious greens (Credit: Getty Images)
apply tadka later
Whenever you make saag, do not add spices or salt to it first. Rather, after preparing any saag, while serving it, apply tadka on top and mix it. This will retain the taste and will also allow you to use as much greens as you need at that time. Keep the remaining greens in the refrigerator and can eat it in the evening after seasoning it.
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cooking method
While making saag, it is very important to keep the gas flame low. This will cook it properly without burning and the smell will also remain intact. Along with this, keep the pan or pan covered while boiling and cooking it. This will retain heat, due to which it will cook quickly. Also the nutrients will remain intact.
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