Indian cooking tips and tricks

Whether you're new to Indian cooking or you're something of a spice pro, our tutor Rupa is here to help you take your dishes up a notch by giving you a few Indian cooking tips.

We can all agree that there's nothing quite like a tasty naan and a fragrant curry for a delicious meal out. However, when it comes to making your own Indian dishes from scratch, it can be hard to know where to start. Thankfully, WEA tutor Rupa Marwaha is providing us with a few basic tips for cooking Indian food.

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1) Always choose oils with a high smoking point

When cooking Indian meals, oils such as sunflower oil, mustard oil and rapeseed oil are great as they can withstand higher temperatures. They are also ideal for deep-fat frying and frying onions for the base of a curry. Do not use olive oil as it has a low smoking point and burns very easily when exposed to high temperatures, which can be toxic to human health.


2) Handle dry spices with care

Do not add aromatic spices like garam masala, coriander or cumin powder on a very high heat as they can easily burn and lose their aroma. Always fry them on a low heat.


3) Always rinse your basmati rice in a mixing bowl and then get rid of the water

This process should be done about 5-6 times to remove excess starch from the basmati rice. After this, soak the rice for at least 20 minutes - this will help you get perfect rice each time.


4) Cook/fry your onions for the right about of time

In Indian cooking, it is very important to fry the onions at the beginning until they caramelize. If this is not done, the curry won’t taste as good.


5) Always cook seeds and whole spices at the start of the cooking (if you're using them)

This helps them release their flavours.


Looking for more ways to upgrade your skills in the kitchen? Take a look at our cooking courses here.