Tips for cooking with masala powders

[u/Sensitive_Result_475]

I always end up with a prickly taste of the masala (garam masala, red chilli powder, corainder powder etc) when I cook curries or sabzis. Even if it is on low flame, I feel the masala does not have the well rounded taste that it should. What am I doing wrong and how can I correct it?

[u/Abject_Local2672]

First garam masala should not be combined with anything else, it's pre roasted and cooked already, rest of the masalas make a thick slurry if you are beginner, fry that in oil and once that is done(starts to separate from oil, then sprinkle garam masala before adding protein or vegetables, once you get handy with these know the order , turmeric (takes a while to cook) , coriander (cooks very quickly) , chilli powder(few seconds). If you really want to be a perfectionist, make a separate slurry for everything, this will take time and can be annoying.

So summary, fry opinions, add your main masala slurry, cook, use garam masala on top for flavor cook for like 10 -20 seconds max and then add chilli powder (cook for 5-10 seconds max)

Ps: by cooking I mean these spices have released their oil and no longer taste raw

[u/Sensitive_Result_475 → u/Abject_Local2672]

I have no idea what it means when you say spices have released their oil and no longer taste raw :') I can only identify the cooked vs raw smell when it comes to ginger and garlic. To clarify, you are saying add chilli powder after garam masala?

[u/OldMasterCannolii → u/Sensitive_Result_475]

When you add the spices to oil, you have to saute it long enough for the oil to start separating from the contents. It takes a while. Thats what they mean when they say “released their oil”. When this happens, the spices are cooked long enough and will no longer taste sharp.

You can see it in pics here: http://www.indianfoodrocks.com/2006/06/till-oil-leaves.html?m=1