Can your sabzis be prepped without adding any water and still stay moist? Learn the 'dum' and slow-cooking techniques that use a vegetable's own moisture.
1 Answer
Yes, sabzis can be prepped without adding water and still stay moist by utilizing techniques like steaming, using natural vegetable moisture, and cooking with a lid.
Detailed Explanation:
Many Indian sabzis can be cooked without adding extra water, relying instead on the vegetables' natural moisture and proper cooking techniques. Here's how:
Steaming: Vegetables like spinach, cauliflower, and broccoli can be steamed in their own moisture. Simply place the chopped vegetables in a pan with a heavy bottom, add a small amount of oil and spices, cover tightly with a lid, and cook on low heat. The steam trapped inside will cook the vegetables evenly.
Using Natural Vegetable Moisture: Vegetables like tomatoes, onions, and bell peppers release a significant amount of moisture when cooked. Start by sautéing these vegetables first to create a base. Then, add other vegetables that require longer cooking times, like potatoes or carrots. The moisture from the base vegetables will help cook the other vegetables without needing additional water.
Cooking with a Lid: Always cook sabzis covered with a lid. This traps the steam and prevents the vegetables from drying out. Make sure the lid fits snugly to minimize moisture loss.
Low Heat: Cook the sabzi on low to medium heat. High heat will cause the moisture to evaporate quickly, leading to dry and potentially burnt vegetables.
Adding Yogurt or Cream: A small amount of yogurt or cream can be added towards the end of cooking to provide moisture and richness to the sabzi. This is particularly useful for drier vegetables like okra or beans.
Pro Tip:
Avoid overcrowding the pan. Overcrowding reduces the temperature and increases the cooking time, leading to moisture loss and unevenly cooked vegetables. Cook in batches if necessary.