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Frequently Asked Questions

Hey there, friends!

First of all, thank you so much for the love and support you’ve shown for my Indian recipes. It’s honestly so heartwarming to see how many of you are embracing the rich and flavorful world of Indian cooking.

A lot of you have sent in questions, and I thought, why not share the answers to the most common ones right here? Find answers to common queries about ingredient swaps, spice levels, cook times, meat substitutes, and more to make your cooking experience easier and more enjoyable!

I’m all about making cooking fun and accessible for everyone, so I hope these answers help clear up any confusion and inspire you to get cooking!

If you ever have any questions, feel free to reach out in the comments section of the recipe or email me directly at [email protected]

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common questions about indian cooking

What is Bhunai?

"Bhunai" is a key cooking technique used in many Indian dishes, especially curries. It refers to the process of sautéing onions, ginger, garlic, and spices in oil until they become golden brown and fragrant.

This step is important because it allows the spices to release their oils, giving the dish a deep, rich flavor. Bhunai is commonly used when cooking meat or vegetables for curries, as it helps to develop a flavorful base for the dish.

I know that the Bhunai process can feel time-consuming, which is why I’ve shared my Bhuna Masala recipe on the blog. It’s a game-changer, making Indian cooking quick and easy, even on those busy weeknights.

Can I Substitute Ginger Garlic Paste For Fresh Garlic And Ginger?

Yes, you can substitute ginger garlic paste for fresh garlic and ginger in most recipes. In fact, ginger garlic paste is a common staple in Indian kitchens and saves time in preparation. The conversion is simple:

  • 1 tablespoon of ginger garlic paste = 5-6 cloves of garlic + ½ inch of ginger

However, keep in mind that freshly grated ginger and garlic provide a more intense and aromatic flavor than the paste, so adjust according to your taste. If you’re using store-bought paste, check the ingredients to make sure it doesn’t contain added preservatives or salt.

What Type of Tomatoes I Use in Indian Cooking?

In Indian recipes, we typically use fresh, ripe tomatoes that are a little tangy and slightly sweet. Roma (plum) tomatoes are a popular choice because they have less water content and a firmer texture. However, if you’re using regular tomatoes, just make sure they’re ripe and juicy.

For convenience, you can also use canned tomatoes, especially when tomatoes aren’t in season. Just be sure to choose whole or crushed tomatoes with no added sugar or salt to maintain the authentic flavor.

What Type of Green Chili I Use?

Green chilies are used in Indian cooking to add both heat and flavor. The most common types of green chili peppers used in Indian dishes are:

  • Indian green chilies: These are smaller and spicier, commonly used in India. They can be found in most Indian grocery stores.
  • Thai green chili: These are quite hot. This is what I usually use in my recipes. You can easily find these in most Asian grocery stores.
  • Jalapeño peppers: These work well in most recipes and are widely available.
  • Serrano peppers: These have a similar heat level and work perfectly for curries and chutneys.

If you like less heat, remove the seeds from the peppers, as that’s where most of the spiciness comes from.

Can I Substitute Ingredients

Ah, the big question! And the answer is, yes, you absolutely can! I know that sometimes certain ingredients might be hard to find, or maybe you’re just trying to use what’s already in your pantry. Here’s the thing: Indian food is pretty adaptable, so feel free to experiment:

  • Ghee vs. Oil: Ghee is the traditional choice in Indian cooking because of its rich flavor, but if you’re out of ghee, don’t worry! You can easily swap it for unsalted butter or even vegetable oil.
  • Spice swaps: If you don’t have a specific spice (like asafoetida or fenugreek), you can often replace it with something else. For example, garlic powder can be used in for asafoetida, and mustard seeds can replace fenugreek.
  • Paneer Substitute: For curries, firm tofu can be substituted for paneer. For sweet dishes like rasmalai or rasgulla, you can use ricotta cheese or homemade cottage cheese (chhena) instead of paneer.

At the end of the day, Indian cooking is all about balance and getting the flavors right. If you’re missing one ingredient, it’s totally okay to try a substitute, just taste as you go!

Can I Substitute Boneless Chicken For Bone-In Chicken?

Yes, you can substitute boneless chicken for bone-in chicken in most recipes, but there are a few things to consider:

  • Cooking time: Boneless chicken cooks faster than bone-in, so you may need to adjust your cooking time to avoid overcooking the meat.
  • Flavor: Bone-in chicken often adds extra flavor to curries and stews. If you're using boneless, you might want to boost the flavor with additional spices or aromatics.

How Do I Make Indian Dishes Less Spicy?

I totally get it—Indian food is full of bold, rich spices, but not everyone loves the heat! If you find yourself sweating over a spicy curry, here are a few ways to tone it down:

  • Chili powder: This is often the culprit for too much heat. You can always start with a little less chili powder or use a milder variety (like Kashmiri chili) which gives color but not intense heat.
  • Dairy: If your dish is too spicy, adding a bit of yogurt, cream, or coconut milk can mellow things out. I love using coconut milk in curries for that creamy, rich texture while also calming the spice.
  • Remove the seeds: If you're using fresh chilies, remember that most of the heat is in the seeds. You can remove them to make the dish less fiery.

Can I Make Indian Recipes Without Special Ingredients?

Absolutely! I know that sometimes certain ingredients may not be available in your area, or maybe you’re just getting started with Indian cooking and don’t have everything on hand. Here's the thing, many Indian dishes are forgiving and you can work with what you have:

  • Spices: Yes, spices like garam masala, cumin, or coriander are staples, but if you don’t have all of them, you can often use store-bought curry powders or spice mixes. It might not be 100% authentic, but it will still taste great!
  • No tawa or pressure cooker?: You don’t need special equipment like a tawa (griddle) or a pressure cooker. A regular steel or cast iron pan or heavy-bottomed pot can work just fine. A slow cooker can also be a great substitute for a pressure cooker in many cases.

Indian cooking is versatile, and I try to give options where possible in my recipes. You don’t need to feel like you have to have every single ingredient or tool to get the dish right.

How Can I Make Indian Food Healthier?

I love that you’re thinking about making healthy choices in Indian cooking! The good news is that Indian food has tons of naturally healthy ingredients like vegetables, lentils, and whole grains. Here are a few tips to lighten up my recipes:

  • Use less oil: While ghee and oil are essential in many Indian recipes, you can use less without sacrificing flavor. You can also switch to healthier oils like olive oil or mustard oil.
  • Go lighter on the dairy: If a recipe calls for heavy cream, you can use coconut milk or just add a little yogurt instead for a lighter, tangy touch.
  • Whole grains: Switch out white rice or refined flour for brown rice, millets, or whole wheat flour (atta). These options pack more nutrients and fiber.
  • More vegetables and legumes: Indian food is all about vegetables and legumes like chickpeas, lentils, and peas. Load up your dishes with these healthy ingredients for added protein and fiber.

With a few tweaks, you can make Indian food both flavorful and healthier!

What Should I Serve With Indian Dishes?

Indian meals are meant to be shared with multiple sides, and there are so many delicious options to complement your main dish! Here are a few things I recommend serving with your meals:

  • Rice: A steaming bowl of basmati rice or millets, is perfect with almost any curry. You could also try jeera rice (cumin rice) or turmeric rice for a little extra flavor.
  • Bread: Naan, roti, or paratha are classic Indian breads that go perfectly with curries and dals.
  • Raita: A cooling yogurt-based dish, usually made with cucumber or mint, that pairs wonderfully with spicy dishes.
  • Pickles and chutneys: Add a dollop of spicy or tangy mango pickle, or my favorite Gobhi ka achar, some green chutney, for extra flavor.

Indian meals are all about variety, and the right combination of sides can elevate your dish!

How Can I Get More Flavor in My Indian Dishes?

Ah, the key to great Indian food, flavor! Here are a few tips for making sure your dishes are packed with that signature richness and depth:

  • Layer your spices: In Indian cooking, you often start by tempering your spices in hot oil to release their flavors. Don’t rush this step; it’s essential for a deep, rich flavor base.
  • Tasting as you go: Always taste your dish as you cook and adjust the seasoning. Sometimes a little extra salt, a squeeze of lime, or a sprinkle of fresh cilantro at the end makes all the difference.
  • Toast your spices: Toasting whole spices like cumin, cardamom, and cinnamon really brings out their aroma and flavor. It’s a simple trick that makes a huge difference!

Can I Make Indian Dishes in Advance?

Yes, many Indian dishes actually taste even better the next day, like Rajma, Kadhi, or Dal Makhani, once all the flavors have had time to come together! Here are some dishes that are perfect for prepping in advance:

  • Curries: These often develop more flavor after a day or two. You can make a big batch and store it in the fridge for up to 3-4 days, or freeze it for up to 3 months.
  • Rice and biryani: Rice dishes like biryani and pulao can be made ahead and stored in the fridge. Reheat with a little water to fluff them up again.
  • Snacks: Samosas and pakoras can also be made ahead and stored in the fridge or freezer. Just reheat them in the oven for that crispy texture!

Making food in advance is such a time-saver, and Indian dishes hold up wonderfully!

How To Double A Recipe?

Doubling a recipe is a great way to save time if you’re cooking for a crowd or prepping meals for the week. Here are a few tips to help you when you’re scaling up a recipe:

  • Spices: When doubling spices, you can generally use twice the amount, but I recommend adding them gradually and tasting as you go. Sometimes, you may not need the full amount.
  • Cooking Time: Larger portions may take a bit longer to cook, especially if you’re using a slow cooker or a big pot. Be patient and check for doneness.
  • Pots and Pans: Make sure you’re using a large enough pot or pan to accommodate the increased quantity. If the pan is too small, the ingredients may not cook evenly.

Don’t forget to adjust the seasonings and salt accordingly to ensure everything stays balanced!

How To Double A Recipe in Instant Pot?

When doubling a recipe for the Instant Pot, there are a few key things to keep in mind to ensure your dish turns out perfectly:

  1. Cooking Time: The cooking time for the Instant Pot generally doesn’t change when you double a recipe. The pressure cooker works by cooking food quickly under pressure, so the increased volume won’t require more time. However, it may take a bit longer to come to pressure initially, so be patient!
  2. Liquid Amount: Make sure to adjust the liquid accordingly when doubling the recipe. The Instant Pot requires a minimum amount of liquid to function properly, so if you're doubling the ingredients, you may need to add more liquid to ensure the pressure cooker works correctly.
  3. Size of the Instant Pot: Make sure your Instant Pot has enough capacity for the doubled recipe. Most Instant Pots have a 6-quart or 8-quart capacity. If you’re doubling a recipe, check that the pot isn’t overfilled—never exceed the "max fill" line marked inside your Instant Pot.
  4. Ingredients: When doubling spices, herbs, or seasonings, I recommend starting with the full amount and tasting as you go. Sometimes, doubling the spices may not be necessary, so adjust based on your flavor preferences.

In short, when you double a recipe for the Instant Pot, keep the cooking time the same, adjust the liquid, and make sure your Instant Pot can handle the increased volume!

I hope this clears up some of the most common questions I get about my Indian recipes! Cooking Indian food should be fun, and I’m always here to help you. Don’t hesitate to reach out if you have more questions or just want to chat about food!

Happy cooking, and enjoy those amazing flavors of India!