Top tips for cook­ing In­dian dishes

BBC Good Food - - Easiest Ever -

1 Use frozen chopped onions or blitz peeled onions to save time.

2 Pulse toma­toes in a food pro­ces­sor if you have a lot to chop.

3 No food pro­ces­sor? No prob­lem. Sim­ply re­place the gar­lic and gin­ger in these recipes with 1 tbsp each of gar­lic and gin­ger paste.

4 Toast­ing spices, and ‘cook­ing them out’ when they are added to the pan, rein­vig­o­rates their flavour, mak­ing the curry more aro­matic and with a more rounded depth.

5 The flavour of curry de­vel­ops over time. Save some for to­mor­row and see how de­li­cious it tastes a day af­ter it’s cooked.

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