Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce.
Am I doing this correctly or is there a different order to add the ingredients for maximum flavor and efficient cook time?
Here are the ingredient types I usually use:
- Whole spices (cumin, fenugreek, etc.)
- Dry powdered spices (turmeric, chili powder, etc.)