7 Indian Cooking Mistakes Even Your Mother-in-Law Makes

Indian cooking is a tapestry of flavors and traditions, woven through generations and across regions. It's a cuisine that relies heavily on intuition, family secrets, and a deep understanding of spices and techniques. Yet, even the most seasoned cooks, including our revered mothers-in-law, can fall prey to certain common pitfalls. These mistakes, often overlooked in the hustle of daily cooking, can compromise the authenticity and taste of beloved dishes. This article delves into seven such missteps, offering insights into how they occur and how to avoid them, ensuring that your culinary creations are as vibrant and authentic as intended.

1. Overcrowding the Pan

One of the most frequent errors in Indian cooking is overcrowding the pan, especially when frying or sautéing. This practice is often driven by the desire to save time, but it can have adverse effects on the dish. Overcrowding prevents ingredients from browning properly, leading to steaming rather than frying. This not only affects the texture but also the flavor profile, as caramelization is crucial for developing depth in dishes like bhindi fry or aloo gobi. To avoid this, cook in batches, allowing each ingredient ample space to sizzle and brown. This small adjustment can significantly enhance the taste and appearance of your dishes.