How to prep sabzis that don't lose aroma after reheating?

Question

How do you prep sabzis that don't lose their aroma after reheating? Learn which spices and techniques help retain maximum flavor.

Answer 1

To prevent sabzis from losing aroma after reheating, lightly undercook them initially and use aromatic spices towards the end of the cooking process. Store properly in airtight containers.

Detailed Explanation:

Reheating can often diminish the aroma and flavor of sabzis. This is because volatile aromatic compounds are further broken down by the additional heat. Here's a step-by-step guide to minimize aroma loss:

1. Undercook Initially: Cook the vegetables slightly less than you normally would. They will continue to cook during the reheating process, preventing them from becoming mushy and losing flavor.

2. Spice Strategically: Add most of your aromatic spices (like garam masala, coriander powder, or fresh herbs) towards the end of the cooking process, or even after the sabzi has cooled slightly. This preserves their volatile oils and potent aromas.

3. Cool Quickly: Allow the sabzi to cool down quickly before refrigerating. This prevents the formation of moisture, which can dilute the flavors.

4. Proper Storage: Store the sabzi in an airtight container in the refrigerator. This minimizes oxidation and prevents the absorption of other odors in the fridge.

5. Reheat Gently: Reheat the sabzi gently, preferably on the stovetop over low heat or in a microwave at a lower power setting. Avoid overheating, as this will further degrade the aroma.

6. Add Fresh Herbs: Consider adding a sprinkle of fresh herbs like cilantro or mint just before serving after reheating to boost the aroma.

Pro Tip:

Avoid using strong-smelling vegetables like onions and garlic in large quantities if you plan to reheat the sabzi. Their aroma tends to intensify upon reheating and can overpower other flavors. Instead, use asafoetida (hing) for a subtle, onion-like flavor that holds up well.