Almost all of us (read cooks) must have faced this in our kitchen journey and you might have your piece of trick to resolve this too.
Have made a great food for your family and just before serving, your trial turns your mouth salty? This essentially means that dish has more salt than is required to make it the best dish you can ever make and it is spoiling the whole show…
Don’t worry, we have a simple and easy trick to reduce too much salt in a dish.
Reduce too much salt in a curry
- Wheat Flour Dough
If you have wheat flour dough ready, just get a small ball (about 1/2 inch) and add it to the gravy/curry of your vegetable. Keep it there for about 10-15 minutes and then take it out. Taste your curry again. It should have lost considerable amount of salt.
Wheat flour dough has salt sucking abilities and hence can save your favorite dish.
The size and number of dough balls you should place depends upon the quantity of salt that you want to reduce. More salt means more balls and vice-versa.
- Boiled Potato
Don’t have Wheat flour dough ready? No problem, boiled Potato can also help the cause. Just boil a small potato and place a piece (1/2 inch) in the curry or gravy. The potato is capable of sucking salt from vegetable.
The potato can also be a good addition to the curry if you are fine with it. Else, you can let it sit there for about 10 minutes and then take out. Taste the curry again and you should feel the difference.
Have you ever entered a restaurant at its closing time or on a busy holiday day when their most served dish goes out of stock? Yes, it has happened with me and the dish was Dal Makhani.
The chef decided to dilute the left-over dish to increase the quantity. We can use the same trick to reduce the excess Salt. So, we can actually do Ek Teer Se Do Nishaane.
Yes, Milk can also act as a substitute of water. In-fact, I would say it is better than water. Milk not only will dilute the salt but will also add some thickness and taste to the curry.
Reduce excess salt in food or dish if it is a dry one?
You can add a small amount of curd to neutralize the salty effect of your dry vegetable. The addition of curd would not make much difference to the dryness of the preparation. But of-course, you should be a miser in adding the curd as adding too much may spoil the dish.
Also, note that you can actually make the curd vanish if you cook the dish on medium flame for about 10-minutes after adding curd.
If you do not prefer adding curd, you can add small amount of cream (Malai). Apart from adding taste to your dish, Malai will help the dish taste less salty.
- Add more vegetables:
Well, not a very un-common sense but adding a couple of more portions of boiled vegetable (the primary ingredients) of the dish would certainly help. This is a preferred method over the above two but a bit more of a work on the chef’s side.
- Convert into dish with curry:
You can certainly convert most of the dry dishes into their curry counterparts to dilute the salt. You can use water, milk or curd to achieve this.
Do you know of some other trick which can help solve the excess salt issue? Please share it in comments for the community.