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I am trying to cook some Indian food and the recipes call for frying mashed garlic and ginger.

I find that they turn bitter quite quickly if over-fried. What is the proper way to do that?

  • a quick fry and then more wet ingredients added?
  • or a longer fry, but at a lower temperature?

When cooking garlic in other recipes I tend to add it late in the process (when onions are halfway done for instance) to slowly confit it (more or less)

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  • I've asked for this question to be reopened as I believe the thread that's linked to, does not actually address your question. I believe I can answer your question though but I could shorten my answer by asking a few questions first. Do you have the same issue when cooking non-Indian dishes that are cooked in a similar way? Is there a pattern to when it happens with a given recipe or when it doesn't? Such as when the recipe calls for the paste to be added. Commented May 20 at 22:45
  • There's definitely a lot of overlap between this question and the other, but I'd say that there's value in having a direct "what is generally the right way" (in an Indian dish, with wet ingredients after the ginger-garlic paste) answer to the question.
    – Cascabel
    Commented 16 hours ago

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To keep mashed garlic and ginger from getting bitter, fry them quickly on medium-high heat, then add some wet ingredients right away. You can also fry them slowly at a lower temperature. Another tip is to add them after your onions are halfway done cooking. This helps them cook nicely without burning.

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