Indian dishes are known for their intense flavors and exotic blend of spices. Many of these spices are not frequently used in everyday Western cuisine, which is why many of us are afraid to experiment (or end up buying the ‘instant’ flavor packets in the supermarket). But if you’ve ever tasted authentic curry you know what you’re missing. Here are some tips on how to use spices and make Indian cuisine at home.
Using spices on vegetables
Indian vegetable dishes are flavorful, but you need to be careful not to overseason or you’ll overwhelm the ingredients. The most common vegetable dishes use cumin, fennel, mustard seed, coriander powder and tumeric. Start with small amounts and build it up to your taste—and remember, dried spices have more ‘kick’ than fresh ones.
Using spices on meats
Marinating the meat in the spices can really help the flavors to penetrate. But the strong spices need to be balanced by other ingredients. For example, it’s crucial to use fresh coconut milk because the sweetish flavor serve as a great contrast to the heat of the other spices.
Know your brands
Recipes will often provide measurements for spices, but it’s also important to consider personal taste (how hot do you want the dish to be?) and even the intensity of the spice. Some brands have very strong spice blends. And old spices may lose some of their aroma and flavor, so you may need a little more to get that kick. Always start with less than the prescribed amount and slowly build up, allowing time for the flavors to meld as the dish simmers over a low fire.
Grind the spices yourself
It’s best to purchase whole seeds rather than pre-grinded spices. You can then pound or grind them so the flavor and aroma are fresh.
Cook the spices in oil
You can release the flavors in the spice by cooking them in oil. Let the oil heat in the pan, add the spice and leave for a few seconds, and then mix in the other ingredients.
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