Strolling through an Indian kitchen, the warm, fragrant aroma of simmering spices is almost ubiquitous. Among the different spices, bay leaves, or tej patta, hold a special place. These aromatic leaves are often overlooked but play a crucial role in adding depth and complexity to many Indian dishes. Known for their subtle yet distinct flavour, bay leaves can elevate a simple dish into something extraordinary. Let’s explore five ways to incorporate bay leaves into your Indian cooking, enhancing both flavour and aroma.
Flavourful Rice and Pulao
Bay leaves are a classic addition to rice dishes, imparting a subtle fragrance that pairs beautifully with various spices.
How to Use
Pulao: Add a couple of bay leaves to the hot oil along with whole spices such as cinnamon, cloves, and cardamom before adding the rice. The bay leaves infuse the rice with a delicate aroma.
Biryani: In biryani, bay leaves are often added during the initial stages of cooking the rice, enhancing the layered flavours of this elaborate dish.
Tips: Remove the bay leaves before serving to avoid an overpowering taste and an unpleasant texture.
Rich Curries and Gravies
Bay leaves can add a new dimension to curries and gravies, making them richer and more aromatic.
How to Use
Butter Chicken: When making the sauce, sauté bay leaves with onions, ginger, and garlic. They lend a subtle, herbal note that complements the richness of the dish.
Dal Makhani: Bay leaves can be added while cooking lentils, infusing the dish with a gentle aroma that balances the hearty flavours.
Tips: Bay leaves are best added at the beginning of the cooking process to allow their flavours to meld with the other ingredients.
Aromatic Soups and Broths
Bay leaves are a fantastic addition to soups and broths, offering a layer of flavour that enhances the overall taste.
How to Use
Vegetable Broth: Simmer vegetables with bay leaves, peppercorns, and other spices to create a fragrant broth that can be used in various soups and stews.
Chicken Soup: Add bay leaves to your chicken soup base. They bring a warming, aromatic quality that makes the soup more comforting.
Tips: Strain the broth to remove the bay leaves before using or serving to ensure a smooth texture.
Tempering (Tadka)
Adding bay leaves to the tempering process can elevate the flavour profile of lentils and pulses.
How to Use
Chana Dal: Heat oil or ghee and add bay leaves along with mustard seeds, cumin seeds, and other spices. Pour this tempering over cooked chana dal for a flavour boost.
Rajma: While cooking rajma, include bay leaves with the onions and tomatoes to infuse the dish with their distinct aroma.
Tips: Use bay leaves sparingly in tempering to avoid overpowering the other spices.
Infusing Oils and Butters
Bay leaves can be used to infuse oils and butters, adding a nuanced flavour to your cooking.
How to Use
Bay Leaf Oil: Heat oil with bay leaves until the leaves turn crisp. Strain the oil and use it in salads, marinades, or as a finishing oil for dishes.
Bay Leaf Butter: Melt butter and add bay leaves. Let it simmer on low heat to infuse, then strain. This butter can be used for basting meats or adding a unique touch to bread and vegetables.
Tip: Infused oils and butter should be stored in the refrigerator and used within a week for the best flavour.