Combination of spices and paste in Indian cuisine

Combination of spices and paste in Indian cuisine

Spices and paste of each ingredient gives its own unique flavor to the food. Indian cuisine is all about combination of right ingredients at right time. Cooking time and temperature also helps to impart flavor and helps to achieve right consistency. Gravies and masala is having consistency from which names are denoted. Here some masala and pastes are discussed which is frequently used in hotel industry.

Coconut based paste- in korma, southern region and some western cuisine use this paste to enhance the flavor and consistency of gravies.it is just because of availability of ingredient in that region.

Whole garam masala- in some dishes where whole garam masala is broiled and pasted gives peppery and hot flavor to the food, it gives usual flavor to the food as compare to the tempering of whole garam masala.

Red chili paste- in some gravies the red chilies are broiled or boiled and converts into paste.

Brown onion paste- onion is first sliced and then fried until brown color later can be paste used in brown gravy or korma gravy.

Seeds and nuts paste- cashew, almond and melon seeds, poppy seeds needs to be boiled or roasted then converts into paste later can be used in preparations.

Onion tomato masala- onion and tomato is well cooked together with the basic ground spices (Turmeric powder, red chili powder and coriander powder). It is one of the common masala which is used in most of the Indian dishes.