9 effective ways to fix excess salt in curries and sabzi

Accidents can happen anytime and anywhere. But when it happens in the kitchen it calls for smart tricks to handle the fiasco. The most common accident is of excessuve salt in a dish. A salty dish can spoil the entire experience of dining, hence it is important to keep the tricks and tips handy for timely treatment of the dish. Fortunately, there are several simple tricks readuly available in the kitcen that can help balance the flavour without throwing the dish away. Here are 9 effective ways to fix excess salt in curries and sabzi.

When it comes to curries, one can add boiled potato cubes, as they absorb some of the excess salt from the gravy and make it perfect for consumption.

This is also an effective means of balacing salt in curry-based dishes. All you need to do is, stir in few tablespoons of fresh cream or malai to balance the flavour, especially in paneer or tomato-based gravies or curries. This will not only change the colour of the dish but will also enhance the taste.

Curd also makes for an effective remedy to balance excess salt in gravies and curries. All you need to do is, whisk some curd and mix it into the curry and then simmer it on low heat to prevent curdling.

One can also use plain water or vegetable or meat stock to dilute the gravy further to balance the saltiness. Make sure to simmer the dish for a while to combine everything well.

Another way of balancing the saltiness is by adding extra vegetables. As the quantity increases the excessive salt balanced the overall portiin size of the meal and it turns normal for human consumption.

When it comes to curries or even dry sabzis, tomato puree makes for a smart hack to balance excessive salt. Tomato adds mild acidity and natural sweetness, which can balance salty flavours. All you need to do is, simmer the puree and then add to the dish, Stir well and cook until the puree blends well in the dish.

This trick works the best for dry sabzis. All you need to do is squeeze in some lime juice, mix well and cook for a while, until the salt level tastes balanced. It is said that the acidity of juice helps balance excessive saltiness.

One can also add a pinch of sugar or crushed jaggery. In dishes like kadhi or poha, this trick works the best as it adds a subtle sweetness to the dish that enhances the taste of the final dish.

If you are preparing any south Indian curry or side dish, adding coconut milk to balance the saltiness is an excellent trick. Give it a try , the natural sweetness of the dish makes it even tastier.

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