Can your sabzi prep be done with a raw masala to save on gas? Learn about this time-saving technique and which dishes it works for.
1 Answer
Yes, you can often prepare sabzi with raw masala to save gas, as the masala will cook along with the vegetables. However, the flavor profile might differ slightly compared to roasting the masala beforehand.
Detailed Explanation:
Cooking sabzi with raw masala involves adding the ground spices (like turmeric, cumin, coriander, chili powder, etc.) directly to the vegetables while they are being sautéed or cooked. This method saves time and gas because you're combining two steps into one. The heat from the cooking process will toast the spices, releasing their flavors and aromas as they cook alongside the vegetables.
However, it's important to note that pre-roasting or dry-frying the masala beforehand often intensifies the flavors and creates a richer, more complex taste. When using raw masala, ensure you cook the vegetables and spices for a sufficient amount of time to fully develop the flavors and eliminate any raw spice taste. Adjust the cooking time based on the type of vegetables and the intensity of heat. For example, root vegetables like potatoes or carrots will require a longer cooking time than leafy greens like spinach.
The order in which you add the spices also matters. Start with spices that benefit from longer cooking times, such as cumin and coriander, and add more delicate spices like chili powder towards the end to prevent them from burning.
Pro Tip:
When using raw masala, bloom the spices in oil or ghee at the beginning of the cooking process. This helps to release their flavors more effectively and prevents a raw, bitter taste. Heat the oil, then add the spices and cook for a minute or two until fragrant before adding the vegetables.