Top tips for cooking Indian dishes
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.