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Indian Food Creaminess

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Indian Food Creaminess

Shoeman | Oct 30, 2002 12:25 PM

I've been cooking alot if Indian food following closely the recipes found in most of the Indian cookbooks we've dicussed on this site.
However, I can't seem to get the dishes as creamy and buttery as you would get in an Indian rest. The curries I cook are mostly korma, kashmir, vindaloo etc. which come out great but lack the richness I prefer. I've tried pureeing the onion, frying with ghee, using yogurt, but nothing seems to work? Any suggestions?

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