Garlic Timing Secret: Rightly Adding it Gives Full Flavor to Indian Cooking
And garlic, in the Indian kitchen, finds its presence in dals or curries or stir-fried veggies. But many home cooks do not realize that the timing of adding garlic is as important as its treatment. The flavor changes entirely according to time.This slight difference will give that simple recipe a bold identity with the taste.
For a very strong garlic flavor in food, chop and toss it in hot oil early. It sizzles to golden color, giving that deep aroma and taste to the entire dish. Garlic must be added to spicy curries and heavy masala gravies at this time so that it stands out.
If you love garlic but want it not to overpower, crush the cloves lightly and add them into warm oil. This makes the flavor mild and keeps it sticking to the background. It is great to be used in simple dals or light sabzis, where the garlic aroma is a bit shy.
Garlic Paste for Taste without Smell
If you want garlic’s taste but not the kitchen smell, then make a garlic paste and add it while cooking. The paste mixes easily with other ingredients, so it gives the right taste without the overpowering aroma. It works for smooth gravies and also quite well for kid-friendly meals.
Never Burn Garlic or It Turns Bitter
Garlic gets burnt fast, so cooking it on low flame. Burnt garlic is bitter and ruins the flavor. Cook garlic usually on low heat till it is lightly brown and sweet smelling.
Combine With Ginger and Chilies to Boost Flavor
For a little Indian flavored zing, combine garlic with ginger and green chilies. This paste adds heat and richness to any dish, making it super vibrant and flavorful.
Garlic is not just a spice; it is a flavor maker, and at the right time of addition, it will make your food tastier without changing your recipe. Try those garlic cooking tips and see the difference in your next meal!