Get tips to make lump-free besan paste ideal for curry thickening.
1 Answer
The best methods for a smooth besan paste involve dry roasting the besan, whisking it with water gradually to avoid lumps, and tempering it in hot oil or ghee before adding it to the gravy.
Detailed Explanation:
Preparing a smooth besan (gram flour) paste is crucial for achieving the desired consistency and flavor in gravies. Here's a step-by-step guide:
- Dry Roasting: Begin by dry roasting the besan in a pan over medium-low heat. This step is essential to remove the raw taste of the flour and enhance its nutty aroma. Stir continuously to prevent burning. Roast until it turns light golden brown and fragrant, usually about 5-7 minutes.
- Cooling: Allow the roasted besan to cool slightly before proceeding. This prevents the formation of lumps when you add water.
- Mixing with Water: Gradually add water to the cooled besan, whisking continuously. Add the water a little at a time to avoid lumps. The goal is to create a smooth, lump-free paste. The consistency should be pourable but not too thin.
- Tempering (Optional but Recommended): In a separate pan, heat a tablespoon or two of oil or ghee. Add the besan paste to the hot oil/ghee and sauté for a few minutes until it thickens slightly and releases a pleasant aroma. This step further enhances the flavor and ensures the besan integrates smoothly into the gravy.
- Adding to Gravy: Slowly add the prepared besan paste to your gravy while stirring continuously. This prevents the formation of lumps and ensures even distribution. Simmer the gravy for a few minutes to allow the besan to fully cook and thicken the sauce.
Pro Tip:
Always use a whisk instead of a spoon when mixing the besan with water. A whisk is much more effective at breaking up any lumps and creating a smooth paste. If lumps persist, you can strain the paste through a fine-mesh sieve before adding it to the gravy.