That being said, it’s fine to use whatever canola or vegetable oil you’d like. It adds extra depth of flavor to the dishes that you might miss when you don’t cook with ghee. One thing you might notice in my Indian and Afghan recipes is that I like to cook with coconut oil. Personally I appreciate the differences between Afghan and Indian cuisine and am a huge black pepper fan! This may be a disappointment for pepper-lovers, in which case you may garnish with fresh minced chilies or fry some up alongside the garlic. Instead, freshly ground black pepper is added in generous portions for a delicious peppery flavor that builds as you eat the dish. At least at the restaurants I’ve eaten at and the recipes I’ve come across in my research, hot chili peppers are not used in the same abundance they are in Indian cuisine. One of my favorite things I’ve picked up on in Afghan cuisine is the way black pepper is used. Once caramelized, we add back the tomato gravy, throw in the cooked kidney beans and season with salt and pepper and let everything simmer for the flavors to meld. This sweetens the onions, which complements and enhances the savory flavors of the curry. Blending also makes the sauce a beautiful bright red-orange color.Īfter the tomato gravy is made, the onions and garlic and sautéed until soft and lightly caramelized. Personally, I’m not a fan of biting into crunchy whole coriander. The spiced tomato sauce is blended to a smooth consistency, an extra step which creates the creamy consistency of the gravy and blends the spices smooth. We also add some dried mint, not enough to overpower the dish or even cause it to taste minty, but it adds a bit of extra freshness to the curry. Cumin provides the backdrop with its earthy flavor, while coriander brightens the dish with its floral and sweet tasting notes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |