Should ginger-garlic paste be added before or after onions?

Question

Find out when to add ginger-garlic paste for balanced cooking and best flavor.

Answer 1

Add ginger-garlic paste after sautéing the onions until they are translucent and slightly golden brown. This prevents the ginger-garlic paste from burning and ensures its flavor infuses properly into the dish.

Detailed Explanation:

The order in which you add ingredients like onions, ginger, and garlic significantly impacts the final flavor of your dish. Onions require a longer cooking time to soften and develop their sweetness. Adding ginger-garlic paste too early, especially over high heat, can cause it to burn quickly due to its high sugar content. Burnt ginger-garlic paste imparts a bitter and unpleasant taste to the entire dish.

Here's a step-by-step guide:

1. Heat oil in a pan over medium heat.
2. Add chopped onions and sauté them until they turn translucent and start to turn light golden brown. This usually takes about 5-7 minutes.
3. Once the onions are properly sautéed, add the ginger-garlic paste.
4. Sauté the ginger-garlic paste for about 1-2 minutes, stirring constantly, until its raw smell disappears. Be careful not to burn it.
5. Proceed with the rest of your recipe, adding other spices and ingredients as required.

Pro Tip:

If your ginger-garlic paste tends to burn easily, try adding a tablespoon of water or oil while sautéing it. This helps to regulate the temperature and prevent burning, allowing the flavors to meld beautifully.