How do the sauces in east Indian food get so thick?
I LOVE to eat east Indian food, but I can’t seem to replicate the sauces from the restaurants at home. Any advice? Thanks!
North Indian sauces are generally a onion (alot!), ginger, garlic & tomato base. These are fried in ghee (or butter or oil) with all the spices until beautifully carmelized. This is then pureed until smooth by blender or immersion blender. At this point, whatever veggies/paneer or chicken are added until cooked. To finish the dish,cream or yogurt maybe added. This is how the restaurants get those wonderfully thick sauces that are smooth. Other thickeners that may be used are nuts (almond or cashew pastes) or even sesame seed pastes.
For South Indian food, usually coconut & coconut milk are added for flavor & thickening of sauces. Also, yogurt may be added in some dishes.
Remember, if your sauces are on the thinner side, just reduce the amount by boiling on high (no lid). This will
evaporate the liquid & leave a concentrated flavor.
Indian food does not use cornstarch nor arrowroot.
starch
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LOADS of coconut milk/oil.
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Most likely corn starch
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North Indian sauces are generally a onion (alot!), ginger, garlic & tomato base. These are fried in ghee (or butter or oil) with all the spices until beautifully carmelized. This is then pureed until smooth by blender or immersion blender. At this point, whatever veggies/paneer or chicken are added until cooked. To finish the dish,cream or yogurt maybe added. This is how the restaurants get those wonderfully thick sauces that are smooth. Other thickeners that may be used are nuts (almond or cashew pastes) or even sesame seed pastes.
For South Indian food, usually coconut & coconut milk are added for flavor & thickening of sauces. Also, yogurt may be added in some dishes.
Remember, if your sauces are on the thinner side, just reduce the amount by boiling on high (no lid). This will
evaporate the liquid & leave a concentrated flavor.
Indian food does not use cornstarch nor arrowroot.
References :
http://www.bellaonline.com/site/indianfood
Desi chef had the perfect answer. For my dishes they are all thickened with yogurt and usually onions that are pureed with tomatos and so on. I also make a paste using ginger, galic and water blended together. If making a southern disk use coconut milk. But 2 things, let the coconut milk boil for several min before adding. This sweetens the milk. And second, let the milk sit before adding, cool then add. I have found the consistency is better. Also let your curries sit for awhile before reheating to serve this also thickens the paste or curry. One key thing you need is to make a homemade batch of garam masala!!! This will bring your dishes up to the standard you taste in the resturants. I have added 2 sites I use for my dishes and the recipe for the garam masala. Just give it time. I tried 3 times before I got it just right. Good luck!!!!
References :
http://www.curryhouse.co.uk/
http://www.recipezaar.com/82644
Try thickening your sauce with a slurry of Besan (chickpea flour) and water.
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I agree with Desi Chef’s answer. Indian cuisine does not use starch or flour as thickening agents.
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You can use any of the methods as
1) use mashed potato in the gravy.. thickens it and is delicious.
2) use grated cottage cheese for thickening in case of North Indian or Western Dishes ( Like Chicken tikka masala or Vegetable Jalfrezi
3) Mix Milk in a bit of Chickpea flour / cornflour / powdered rice / Unsweetened Milk Powder / Maida ( Flour ) ( only if nothing else and in very little quantity)
4) Use Khoya or Mawa ( a kind of dried milk made by evaporating milk to a degree that it actually thickens)
5) For thickening a runny leftover curry or dal, add breadcrumbs( soaked and with the water squeezed out) to thicken to a Dough like consistency with a part of Mashed Potato.. Makes great Patties / Cutlets!
6) Just add a bit of grated coconut or coconut milk or else add some chopped up tomatoes to a bit of oil and after they are cooked, add the gravy.
7) You can also use thick pastes made from Nuts like cashew / skinned almonds / sesame seeds etc
Hope it helps
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