Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish

Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish - Man Chopping Vegetable

When cooking chicken curry and other curries it is required to have a curry base that will me made from onion, tomato, garlic, ginger and perhaps a few other things. I have had this problem that either the onion would be fried too less or burn or the tomato would not fully dissolve to become paste. Thus at the end I did not have a full paste as I would expected.

I solved this problem by buying a chopper and putting in these ingredients and chopping them into a paste and then putting this paste into the pan, this gave me quick curry base.

Since I am not able to follow the first method to perfection as many people, can you tell me if there is a difference in taste/texture of the curry created by these 2 methods? Which is considered superior?

curry


Best Answer

The main issue I see with making a paste out of the ingredients is not being able to caramelize the onion.

Onion caramelizes at around 230 degrees Fahrenheit. When you make your ingredients into a paste, you will not be able to achieve a temperature this high in your mixture without drastically reducing the water content in your mixture.

To get around this, first caramelize your onion then add it to the other ingredients to make a paste.

The main difference of making the paste is having a homogeneous taste throughout your base. It'll taste exactly the same as you eat it. If you chop it will taste slightly different based on the different ratio of onion, ginger, and garlic bits you have on that bite. Both can be good depending on your taste preference.



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What happens if garlic paste is more in Curry?

How to Fix Too Much Garlic: Step-by-Step Guide
  • 1 Adding Onion, a Concentrated Flavor, to the dish. ...
  • 2 Dilute by making another batch. ...
  • 3 Add a sweetener. ...
  • 4 Add some salt. ...
  • 5 Add an acidic ingredient. ...
  • 6 Add aromatic herbs and spices. ...
  • 7 Simmer the dish on low heat. ...
  • 8 Rest the dish overnight.


    • When should you add ginger-garlic paste while cooking?

    Ginger garlic paste is typically added to the recipe right after you saute the onions and, sometimes, along with the onions. In recipes that don't call for onions saute the ginger-garlic paste with the tadka ingredients in a bit of oil.

    How do you cook with ginger-garlic paste?

    How To Use Ginger Garlic Paste While Cooking
  • Use It In Your Marination.
  • Use It In Your Other Pastes.
  • Use It After Frying The Whole Spices.
  • Use It After The Onions & Tomatoes Turn Mushy.
  • Use It In Your Tadka (Tempering)
  • Use It In Your Stuffing Mixtures.
  • Use It In Your Chutneys.


    • How do you reduce garlic and ginger in curry?

    In case you feel that your curry is too much packed with ginger flavor, do any of the following.
  • Add in some coconut milk and cook it till the ginger flavor gets mild.
  • Add in some pureed cashew nuts and cook for 5 mins. ...
  • Add in paste od saut\xe9ed onions and cook for 5 mins.



    • one curry base - 20 plus indian curry recipes | hotel style all-purpose curry base gravy recipe



    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Craig Adderley, Craig Adderley, tomateoignons, Craig Adderley

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