Building a Curry From Spices, Aromatics and a Main Ingredient

Across the entrée chapters, the cookbook builds many curries in layers rather than from a single premixed sauce. Whole spices may begin in hot fat, followed by onions, ginger, garlic, or chilies.

Ground spices often arrive next and cook briefly before tomato, yogurt, stock, vegetables, paneer, tofu, beans, or lentils provide the main body of the dish.

The order protects the aromatics from flattening together and keeps dry spices from burning. The final texture comes from how much liquid is added and how long the main ingredient simmers in the seasoned base.

Ingredients

• Oil or ghee
• Whole spices where the recipe uses them
• Onion, ginger, garlic, or chilies
• Ground spices such as cumin, coriander, turmeric, or garam masala
• A main ingredient such as vegetables, paneer, tofu, beans, or dal
• Tomato, yogurt, stock, or water

Method

Build the curry in stages. Bloom whole spices first when called for, sauté aromatics until ready, add ground spices briefly, then introduce the moist base before the spices scorch. Add the main ingredient and simmer only as long as needed for the flavors and texture to come together.