By: Nikita Nikhil
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Indian curries are rich and flavourful but some tiny mistakes can ruin the taste. Avoid these common mistakes to make restaurant-style curry at home every time.
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When you rush cooking the onions, it leads to a raw or burnt taste. Always saute them until golden brown for a deep, rich flavour.
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Adding spices in too early or too late can affect their aroma. Always roast them to unlock their full flavour before adding liquids.
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Adding too much water can make the curry runny. Too little water can leave it too thick or dry. Balance it for perfect consistency.
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Make sure to cook the masala, onions, tomatoes, and spices, until the oil separates. Skipping this can leave your curry tasting raw.
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Curry flavours develop with time. Letting it rest for a few minutes before serving allows it to blend well and make the dish taste even better.
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For a list of shahi curries to try this weekend, click here:
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