Cookwithfem Q&A

Cookwithfem Q&A

Recent questions tagged north indian dish queries

by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 11 views

My Butter Chicken gravy has a raw tomato taste. What stage of the 'bhunao' process did I likely rush?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 11 views

What is the purpose of adding tea bags or amla when boiling chickpeas for Chole, and how does it affect the final taste and color?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 11 views

Why are my Chole (chickpeas) not tender despite pressure cooking for a long time? Does the age of the beans matter?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 11 views

My Rajma gravy is watery even though the beans are fully cooked. What is the best technique to thicken the gravy naturally?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 12 views

How do I achieve the subtle smoky flavor in Dal Makhani or Baingan Bharta at home without using charcoal?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 9 views

What is the secret to getting a truly creamy and luscious texture in Dal Makhani without it being overly heavy with cream?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 10 views

How can I replicate a 'tandoor' char and puff on a Naan using a standard home oven and a cast-iron skillet?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 10 views

Why does my homemade Naan come out dense and biscuit-like instead of soft and fluffy when cooked on a tawa?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 11 views

How can I make Paneer soft and spongy at home, and what type of milk yields the best results?

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by cookwithfem (602k points) in North Indian Dish Queries asked Jun 11 9 views

What is the technical reason my Paneer turns rubbery and chewy when cooked in a gravy? How can I prevent this?

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