5 Indian cooking tips

There’s at least one known thing in the universe; we all love Indian food. I mean steaming hot basmati rice, the curries, or that freshly fluffed naan-bread… Just writing the words is calling me back to the kitchen. And if you were to ask for the best place to get it in India, everyone’s answer would be the same; mum’s house. This is where I learnt all these tips for traditional Indian cooking - Home-made is where the heart’s at, it’s where we pour our spicy souls into the fragrant cauldrons, and watch and smell as the colours and flavours change like an alchemist’s potion. 

Traditional Indian food is sacred, almost ritualistic. And like with any ritual, there are steps that must always be taken, and perhaps more importantly, those that must always be avoided. Here I will share with you five culinary blasphemies that stand between any aspiring home-cook and their path to curry nirvana.

To read all about traditional Indian food, read my blog post here 

1. Never burn the cumin seeds. 
This is number one for good reason... really never-ever do this please, please, please. Cumin is the most remarkable of spices; quite plain when raw, sudden nutty when dry roasted, and obtaining a slightly sweet pop when fried. It is this latter quality that lends itself most well to curries, and to get it right, you should heat your oil to be just warm (say about 8 seconds on high heat), add your cumin seeds, and after only a few seconds, just as they begin to fluff up, add the next ingredients to halt their cooking further (onion, chillies, garlic, and ginger…). If the cumin burns in any of this period, it suddenly develops an overpowering bitter taste, and there is now only one way to fix this dish; chuck it in the bin, and start anew. The left photo above shows them burnt, notice how they are darker, blacker, and more puffed up, losing their sleek and lined appearance. 

Cumin seeds


2. Tomatoes go in last! 
Heat oil, fluff cumin seeds, chuck in onion... and the hour of patience has arrived. Your onions must be sweated properly, so hold back with the tomatoes for a while, as their acid halts the onions' proper cooking. Only when they are 90% cooked (translucent, golden, and soft) is it time for the rich, red tommies to join the party, and trust me, come dinner-time your patience will be rewarded.

Indian curry base


3. Don’t add your ground spices if the pan’s surface is hot and dry. 
Spices easily burn and so must only be added when your sauce is wet, or when the pan is covered with simmering vegetables. The spices then mix in and heat slowly. Exposing them to the direct heat of the pan and allowing them to dry-fry will cause them to burn, and must be avoided! See how above the powdered spices darken, dry out and burn. 

Burnt Indian Spices


4. Don’t forget to salt the lentil water. 
Like how Italians prepare their pasta, the lentils must cook in salted water in order to fully absorb it. But we can’t be exactly the same as the Italians over in India, so of course we accompany that salt with a neat dash of turmeric too! Then for a simple dish, pour your hot, steaming dal over perfectly fluffy basmati rice. 
To try out our easy wholesome daal tadka recipe click here.
To make delicious fluffy rice everytime, watch Jamie Oliver's recipe here

5. Finally, never add cold water to cooking curries.
Who knows exactly why! But I mean, there’s something just wrong about a hot, cooking sauce mixing with something cold right? If my mum ever caught me doing it she’d slap the back of my wrist and say "your generation is always in such a rush…” Yet I must agree; the cold water clashes, while the hot water, poured slowly-slowly, amalgamates itself properly and keeps the masala bound together.

6. And a Cheeky 6th (of course)
Use those condiments! A dollop of chilli pickle, a dash of mango chutney or a pinch of chilli sprinkle is all you need to take your food from "hmmm okay" to "ooooo yeahhhhh!" 
Check out our full range of Indian Condiments 

See an easy recipe for cooking chana masala here. With these five Indian cooking tips, curry Nirvana calls ever-closer. And once you get there, it is time to always fulfil our cheekiest rule: make more than you can eat. Traditional Indian food always tastes better the next day!

Do you have any other tips for Indian cooking or big no-no's that you think I missed? Let us know in the comments below! 

Comments

  • Posted by swati biwal on

    Thank you Sam! Yes you are right – it is very important to not overcook the lentils – you need them to be sufficiently cooked and hold their shape but have no bite in them either.

  • Posted by swati biwal on

    Thank you Prash! I’m glad our tips will come in handy the next time you cook up a curry storm in your kitchen :)

  • Posted by swati biwal on

    Wow that’s a great tip Archanna – yes that is true, we need to chop them all the same. Thank you for sharing this :)

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