What are the pros and cons of using gram flour (besan) versus cornflour as a thickening agent for a curry?
1 Answer
Gram flour (besan) adds a nutty flavor and protein to curry, while cornflour provides a neutral flavor and clearer, glossier finish. Besan requires thorough cooking to avoid a raw taste, while cornflour can become slimy if overused.
Detailed Explanation:
When choosing a thickening agent for your curry, gram flour (besan) and cornflour offer distinct advantages and disadvantages. Let's break them down:
Gram Flour (Besan):
* Pros: * Flavor: Besan imparts a unique, nutty flavor that can enhance the overall taste profile of the curry. * Nutritional Value: It's a good source of protein and fiber, adding nutritional benefits to your dish. * Traditional Use: Commonly used in Indian cuisine, providing an authentic taste.
* Cons: * Cooking Time: Requires thorough cooking to eliminate the raw, bitter taste. Insufficient cooking can ruin the curry. * Texture: Can create a slightly grainy texture if not properly incorporated or cooked. * Flavor Dominance: The strong flavor can sometimes overpower delicate spices in the curry.
Cornflour:
* Pros: * Neutral Flavor: Cornflour has a very mild flavor, allowing the other spices and ingredients in the curry to shine. * Clear Sauce: Creates a clear, glossy, and visually appealing sauce. * Quick Thickening: Thickens quickly and efficiently, requiring less cooking time.
* Cons: * Nutritional Value: Offers minimal nutritional value compared to gram flour. * Texture: Can become slimy or gluey if overused or not cooked properly. * Flavor Contribution: Doesn't contribute any unique flavor notes to the curry.
Pro Tip:
Always mix cornflour with cold water to create a slurry before adding it to the hot curry. This prevents lumps from forming and ensures even thickening. For besan, dry roast it lightly before adding it to the curry to enhance its flavor and reduce cooking time.