The Indian pantry
6 short explainers. Read them in order, or jump to the question you have right now.
- 97Tadka: spices bloomed in fatMany aroma compounds in cumin and mustard seeds dissolve in fat rather than water. Drop whole seeds into hot ghee or oil for a few seconds and the fat…
- 98Garam masala goes in lateGaram masala is a blend of ground warm spices, often cardamom, cinnamon, cloves, cumin and black pepper. Every family has its own mix. Much of its aroma is…
- 99Yogurt marinade: tender and charredYogurt contains lactic acid, which is milder than lemon juice. Its thick coating clings to the meat and softens the surface gently. Milk sugar and protein…
- 100Onion-tomato masala: wait for the oilA masala base is onions cooked golden, then tomato cooked down to a thick paste. The finish line is oil seeping out at the edges. That means the water is…
- 101Ghee and high-heat cookingButter is mostly butterfat, plus some water and milk solids. The solids scorch at fairly low heat, which is why butter smokes in a hot pan. Ghee is butter…
- 102Dal: soft first, sour lastLentils soften as heat loosens the pectin in their cell walls. Acid fights that. Tomato, tamarind or lemon added too early keeps the walls firm, and the…
