Hello;

I have an elementary question to ask you since I have just begun to cook Indian food in my home. If I am preparing any curry; how do I ensure that all the different spices get blended into the curry so that it gets a uniform and consistent taste?

Thank you for your time.

Regards,

Alpesh.

Hello Alpesh

If you are making curry with gravy and going the onions, tomatoes and spices route, then there is no problem, they will mix very easily to the curry sauce.

In dry bhaji, which is mostly vegetable dishes, you can either add them to the hot oil, after your 'tarka' (be quick, they burn fast), or add them after adding the vegetables, on top. Both work. Stir well and leave to cook on low-medium heat, stirring from time to time. You will find that the water released will help to disperse the spices without any problems. I have never had spices that did not mix.

I am sure other regular visitors here will also give you pointers in the right direction.

Good luck and enjoy cooking!

Mamta

Hello Mamta;

Thank you very much for your prompt reply to my earlier question. I will follow the instructions you have given very carefully.

Regards,

Alpesh.

I find when adding dry spices into anything (be it a curry, a pasta dish, a sauce etc) its best to add the spices into the oil and let them cook out for a minute before adding any watery content.

Steve