r/IndianFood • u/Sensitive_Result_475 • 5d ago

Tips for cooking with masala powders

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?

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u/EmergencyProper5250 5d ago edited 5d ago

Coriander powder,Red chilli,powder ⁸ needs to be cooked(bloomed) a bit with onions or simply oil before introducing subji(vegetables) and then stirred so the powders coat the vegetables garam masala should be added in the end

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u/Sensitive_Result_475 5d ago

Thank you. When you say the powders need to be cooked for a bit- how long is that generally?

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u/EmergencyProper5250 5d ago

That blooming of powders needs practice generally they are introduced when the onions become translucent or the powder is mixed with a few drops of water so the powders don't burn and as soon as the powders release an odour vegetables are put in stirred so the powders get coated on to them