Sautéing Aromatics Without Flattening Their Flavor

The cookbook repeatedly builds flavor by sautéing onions, ginger, garlic, chilies, and spices in stages rather than adding them all at once.

Onions are often cooked until just golden or caramelized before ginger and garlic join. Ground spices may get only 30 seconds to a minute before tomatoes, stock, vegetables, beans, or other moist ingredients are added.

That staggered timing keeps each aromatic from becoming indistinct. Long-cooking onions create sweetness, fresh ginger and garlic keep more definition with shorter cooking, and ground spices need enough heat to bloom without scorching.

Ingredients

• Onions or shallots
• Fresh ginger
• Garlic
• Fresh chilies where called for
• Oil or ghee
• Ground spices
• A moist ingredient ready to stop the sauté before burning

Method

Prepare every aromatic before heating the pan. Give onions the longer cooking time they need, then add ginger, garlic, or chilies according to the recipe. Add ground spices briefly, stir constantly, and introduce tomato, stock, yogurt, vegetables, or another moist ingredient before the spices catch and turn bitter.