Indian Sauce
An Indian sauce is layered — onion, ginger, garlic, tomato, the masala blend that pulls them together. Harpreet Kaur will tell you when to bloom the spice. The bloom is the recipe.
Featured indian sauce recipes
- How to bloom your spices — Harpreet Kaur · Amritsar, India · Harpreet: technique described through sound and smell. You hear when the cumin is ready.
- Onion-tomato curry base — Iris · Delhi, India · Caramelized onion, ginger-garlic paste, tomato, the foundation half the menu rests on.
- Mint-cilantro chutney — Iris · Delhi, India · Mint, cilantro, green chile, lime, ginger. The green that goes with everything.
- Tamarind chutney, sweet — Iris · Delhi, India · Tamarind, jaggery, ginger, cumin. The brown that goes with everything else.
- Coconut chutney, South Indian — Ramesh Iyer · Chennai, India · Ramesh: fresh coconut, green chile, ginger, mustard-seed tadka on top.
- Garam masala, fresh ground — Iris · Delhi, India · Whole spices, dry-toasted, ground when needed. The pre-ground is something else.
- Cucumber raita — Iris · Delhi, India · Yogurt, cucumber, cumin, mint. The cooling plate next to the spice.
- Lime pickle, hot — Iris · South India · Salted limes, mustard, fenugreek, chile, oil. Three weeks. Then a year.
Cook Indian — other meals
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