This might be happening to you. Trying hard also doesn’t give the perfect taste to your gravy, can’t give perfect and beautiful texture to your veg or non-veg curry recipes. We are here to help you. Following these simple and easy cooking tips, you can make all this go away and cook like a pro.
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Cooking Tips For Veg or Non-Veg Curry Recipes
Cooking is a form of art. All thanks to my Ustad, Mr. Sohail Akhtar, who taught me these cooking skills. He is a regular Home Chef, but his cooking skills are more than a Professional Chef.
Taking you in a flashback to 2009, I remember those days when I learned from him. He used to stand beside me and see me cooking.
While making curry recipes, he used to smell the cooked masala for about 5 times during the whole process in order to let me know when to add chicken or other veggies into the perfectly cooked mixture. This prevented the smell of uncooked chili, turmeric, and ginger garlic paste.
Below mentioned are some tips that I learned from him.
Veg Curry Recipes
- Put Ginger Garlic paste when the onions are light brown. This will help the onions to form a paste and will never remain whole. This one is for those who don’t like it that way.
- Add veggies once your Masala is perfectly cooked and does not have the smell of raw masala (chili, turmeric, ggp)
- Use ripe tomatoes to give a good red color to your gravy.
- Always peel off the tomato skin. Tomato skin takes to long to get cooked and usually remains intact in cooking unless it is finely chopped.
- Use Vegetable stock for preparing gravy. The taste will always be better than using normal water. Stock contains the nutrients and thus it is advised to an ill person.
- Do not throw away vegetable stock, you can also use it for cooking rice. They will give a better flavor.
- If you like adding spices for aroma, never add them directly to the gravy. Some spices really taste awkward. So it is better to tie them in a small cotton cloth and remove when cooked.
- Add Dhaniya Powder (coriander powder to those foods that are gaseous in nature, especially cauliflower.
- Just adding Coriander powder will not help. Cook it properly until tender, I feel proud saying that, I can cook better Aloo Gobi than my Ustad as well as my wife.
For Non-Veg Curry Recipes
- If you like adding spices for aroma, never add them directly to the gravy. Some spices really taste awkward. So it is better to tie them in a small cotton cloth and remove when cooked.
- Always cook meat on low heat in the start. This will seal the flavor into the meat. Later on, increase the heat and cook until it is tender.
- To cut beautiful cubes/pieces/thin strips of meat, use it when it is half frozen.
- Cooking frozen might leave meat uncooked from inside an additionally can have a smell of uncooked meat. Better to avoid.
- Whenever you buy meat, wash and then freeze it. Freezing without washing can leave germs on it which is not good for health.
- Best way to avoid this is to distribute them into small parts according to your usage. Marinate with ginger garlic paste and lemon juice before freezing. Use it whenever you want. Meat will get tender easily.
- Add Dhaniya Powder (coriander powder) & Garam Masala (AllSpice Mix) to meat. This will help them cook better and will also help in digestion.
- Just adding Coriander powder will not help. Cook it properly until tender,
This is just the tip of the iceberg. Still much more to come.
We would like to hear from you about how these tips helped you. Share your experiences in the comments section.
If you have any question or want us to include some topics, please share them in the comment below. We will be happy to assist you.
