By Suprita Mitter
October 31, 2024
Cooking in a hurry and added too much spice to your curry? The good news is, it can be fixed. Adjusting spice levels in dishes allows you to customise flavour intensity and ensure that the dishes suit everyone’s taste. Follow these simple rules and thank us later.
Always add spices in smaller amounts first, especially for chilli powder, black pepper, and garam masala. You can always increase them but reducing once added is difficult. Taste as you go to keep control.
Dairy products like yoghurt, cream, and milk or coconut milk for a vegan option help neutralise heat. Adding a spoonful to your dish can balance spice levels while maintaining a creamy texture.
Adding a hint of sugar, honey, or even caramelised onions can reduce the perception of spiciness. It’s great for tomato-based gravies, curries, and marinades.
Lemon juice, tamarind, or vinegar can balance out strong spices. Add a few drops at the end, and it helps brighten the flavors without diluting the dish.
If a dish is too spicy, add more of the main ingredient (such as more lentils in dal or vegetables in curry) to dilute the spices and make the flavour more subtle.
Serve yoghurt, raita, or plain rice alongside, allowing guests to tone down the heat if they need to.
Swap hot chillies with milder varieties like paprika or Kashmiri red chilli powder, which add colour and flavour without the intense heat.