This is, in fact, the most important tip to keep in mind while cooking Indian curries and if you remember this one thing, you will never go wrong. It will also lose its sharp and pungent smell once it's cooked properly. A sure sign that the curry is done is when the masala turns shiny and the oil separates and floats on the top. If it smells and looks 'raw', the curry is not going to taste very good. The secret to a great tasting curry lies in how patiently you are able to cook down the masala.It is now ready to be served with warm bread or rice. Remove the lid and garnish the curry with some cilantro if you want to.Allow the chicken to cook for 10 minutes more. Fry for 5 minutes on high heat, then lower the heat and add ½ cup water.Add the tomato paste, yogurt-cashew paste and slit green chillies ![]() After 10 minutes, the oil will separate and the masala will become shiny.ģ.
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