Curries have come to represent Indian cuisine on the global culinary stage. The ‘soupiness’ of our vegetarian and non-vegetarian dishes is one thing that may set us apart from the rest of the cuisines of the world. There is a common belief among amateur cooks that if you learn how to cook curries to perfection, you might have mastered half the dishes in Indian cuisine. While some expert chefs may contest this belief (Indian food is much more than just curries!), it might be true to some extent. Curries form the backbone of the Indian food that we cook in our homes daily. From the humble potato curry to the festive butter chicken curry, the trick to creating a good majority of our dishes to perfection is to get the taste and the flavor of the curry right.
Our mothers might have learned the art of cooking curries through practice; we might not have the expertise they possess. Only expert cooks may add salt, sugar, garam masala, chili powder, etc., in just the right amount without measuring them out. But for the rest of us, novices do have to face the accidental curry mishap, where we may end up putting too much of these masalas or salt in it. Thankfully, there is an easy fix to excess salt in curries, which has also been used by our mothers and grandmothers (yes, they too are prone to such errors!) to adjust the taste of the broth.
YouTube chef Ananya Banerjee shows us two easy tricks involving simple kitchen ingredients- wheat flour dough and potato mash- to adjust the level of saltiness in your curries and correct its taste. Instead of potatoes, you may use fresh cream or malai to fix excessive salt in your curries.
Highlights
- Curries from the backbone of Indian cuisine.
- A good majority of our dishes involve mastering the curry
- Here are 2 easy hacks to fix excessive salt in your curries
Curries have come to represent Indian cuisine on the global culinary stage. The ‘soupiness’ of our vegetarian and non-vegetarian dishes is one thing that may set us apart from the rest of the cuisines of the world. There is a common belief among amateur cooks that if you learn how to cook curries to perfection, you might have mastered half the dishes in Indian cuisine. While some expert chefs may contest this belief (Indian food is much more than just curries!), it might be true to some extent. Curries form the backbone of the Indian food that we cook in our homes daily. From the humble potato curry to the festive butter chicken curry, the trick to creating a good majority of our dishes to perfection is to get the taste and the flavor of the curry right.
Our mothers might have learned the art of cooking curries through practice; we might not have the expertise they possess. Only expert cooks may add salt, sugar, garam masala, chili powder, etc., in just the right amount without measuring them out. But for the rest of us, novices do have to face the accidental curry mishap, where we may end up putting too much of these masalas or salt in it. Thankfully, there is an easy fix to excess salt in curries, which has also been used by our mothers and grandmothers (yes, they too are prone to such errors!) to adjust the taste of the broth.
YouTube chef Ananya Banerjee shows us two easy tricks involving simple kitchen ingredients- wheat flour dough and potato mash- to adjust the level of saltiness in your curries and correct its taste. Instead of potatoes, you may use fresh cream or malai to fix excessive salt in your curries.
Highlights
- Curries from the backbone of Indian cuisine.
- A good majority of our dishes involve mastering the curry
- Here are 2 easy hacks to fix excessive salt in your curries
