Grandma's Saag Secrets: Make Delicious, Non-Bitter Greens

• Select fresh, green saag leaves, avoiding yellow, withered, or overly wet ones, as freshness impacts taste and aroma.
• Thoroughly wash saag 4-5 times before cutting until the water runs clear, to remove hidden soil and prevent grittiness.
• Cook saag on low heat, just until tender, and keep it covered to retain its green color, nutrients, and prevent bitterness or drying out.
• Add salt and spices only after the saag is cooked; temper it fresh with ghee, garlic, red chili, ginger, and asafoetida for best flavor.
• Store untempered saag in the fridge for 2-3 days and temper it fresh before serving to maintain taste and freshness.

Why It Matters: Grandma's cooking secrets ensure delicious, non-bitter saag and food longevity.