5 common mistakes people make while cooking Sarso ka Saag

The winter season is here, and no winter season is complete without a plateful of Sarso ka Saag and Makki ki Roti. While the combo tastes divine, making any of these is no less than an art. If we talk about Sarso ka Saag, it calls for a lot of proportion and taste control to make the perfect saag. Scroll down to learn about the 5 common mistakes people make while cooking Sarso ka Saag and how to avoid them.
Add too much sarso
People often forget the right proportion of sarso to be added, and it makes the saag bitter. It is suggested to add a good amount of spinach and bhatua to balance the flavor.
Also Read:12 benefits of eating fenugreek leaves in this weather
Add extra water
Saag should cook in its own moisture. Adding excess water while cooking dislodges the flavor of the dish, which spoils the final taste of the dish.

Add excess salt
After cooking, saag's quantity decreases; hence, it is important to add salt carefully so that once the dish is ready, it doesn't taste like excess.
Miss adding makki ka atta
People often forget to add makki ka atta, which makes the saag a bit runny and less flavorful. It is suggested to add a small portion of atta to enhance the taste and texture of saag.

Also Read:Interesting ways to use fenugreek leaves and seeds
Avoid turmeric
It often happens that saag causes bloating and acidity. It is suggested to add a pinch of turmeric, which contains curcumin and is anti-inflammatory in nature, which helps avoid bloating and acidity.