Cooked spinach can sometimes have a bitter taste.
There are a few simple tricks to help eradicate that:
- Add dairy to the finished dish. This could either be whisked curd or milk. I use milk if the gravy is too thick and needs to be thinned out. If it’s a “sabzi” I use curd. The addition of dairy not only reduces the bitterness but also gives the dish a rich texture.
- Season the blanched leaves with lemon juice.
Prevention is better than cure. If you use fresh spinach and avoid overcooking it, you may not taste any bitterness at all.
