> wrote in message
oups.com...
> I'm going to be using a spice mixture (MDH Kitchen King Masala.) When
> would be the best time to add this? Reading various recipes, in print
> and online, they seem to differ on the entry point of the masala and
> duration of cooking.
>
> In this particular instance, I'm making Aloo Matar (peas and potatoes.)
> Should I add the masala:
>
> (1) ALONG with the onions, which then cook for 10 minutes or so.
>
> (2) or AFTER the onion has almost cooked, cooking the masala for about
> one minute, and then add the tomatoes and other ingredients.
>
> (3) or add masala at SAME time as tomatoes?
>
> If I should take the routes (1) or (2) should I make a thick paste,
> with water, of the masala before adding to the onion? This is suggested
> in one of the UK Curry Club books, to prevent the spices from "burning
> up" when frying.
>
> Thanks in advance for any replies!
>
> Miner2049er.
>

As a general rule in Indian cooking, spices are gently pan-fried either
alone or with other ingredients for a while before adding liquid. #1 or 2
would do this. THis frying brings out the flavors. There are exceptions to
this of course.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm