Recent questions tagged curries & gravies

by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

What is the correct way to incorporate leafy greens like spinach into a gravy without them becoming slimy or losing color?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

How can I fix a gravy that tastes metallic, possibly from canned tomatoes?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

What's the function of bay leaves, cinnamon sticks, and cardamom pods in a gravy if they are often removed before serving?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 5 views

How do I make a healthy, low-fat curry that still has a rich texture and deep flavor?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

What is the difference between dry roasting spices before grinding them versus frying them in oil?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 2 views

How do I ensure paneer absorbs the flavor of the gravy instead of just sitting in it?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

Why do some recipes use tomato puree/paste while others use fresh or canned tomatoes? What is the difference in the final gravy?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

What is the best way to cook seafood (fish, shrimp) in a curry so it's perfectly cooked and not rubbery or broken?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 2 views

How do I revive a frozen curry base to taste fresh?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 5 views

Can I make a large batch of a generic 'curry base' and freeze it? What would be in this base?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

How does the type of chili (e.g., Kashmiri, Guntur, Byadgi) used affect both the color and heat level of the gravy?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

What is the role of acidic ingredients in cutting through the richness of a very fatty or creamy gravy?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

How do I create a stable emulsion in a gravy so the fat doesn't separate out in a greasy layer?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 2 views

What is the effect of adding coconut milk at different stages of cooking a curry?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 2 views

How do I balance the earthy flavor of root vegetables in a gravy?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 5 views

What is the difference between a 'salan' and a 'kurma' in Hyderabadi cuisine?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

How can I prevent the 'masala' from sticking to the bottom of the pan and burning during the 'bhuna' process?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 3 views

Why is 'resting' a curry for a few hours or overnight said to improve its flavor?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

How long should a meat-based curry simmer for the flavors to meld and the meat to become tender?

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by cookwithfem (602k points) in Curries & Gravies asked Jun 11 4 views

What is the technique for making a 'white gravy' for dishes like Navratan Korma or Malai Kofta?

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Recent questions tagged curries & gravies

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