More Cooking tips:

Tip 1: The final colour and texture of your curry will depend on how well
you brown the onions in the first stage of cooking. Heat oil first, then add onions
and reduce heat slightly. Stir occasionally to avoid removing moisture.

Tip 2: As a healthy alternative to cream, try using natural or plain yogurt.
Mix the yogurt fully and add to pan gradually. Remember to stir continuously
to avoid curdling!

Tip 3: To avoid biting into whole spices such as cloves or cardamom pods,
remove from dish before serving.

Tip 4: Freeze fresh, dry coriander (cilantro) in airtight zip-lock bags for storage.
When ready to use, simply remove leaves and add to dish. (Do not defrost)

Tip 5: Be sure to bake naan in the oven just a few minutes prior to eating
your Indian meal. This will ensure “fresh from the oven taste”

Devya’s Sauces - Tips

Tip 1: Channa Masala – for a richer tasting channa – boil chickpeas with a tea bag for
10- 15 minutes, strain chickpeas and discard teabag. Add to Devya’s Channa Masala

Tip 2: Butter Chicken –  For a sauce with all the richness of a traditional butter
chicken but not the fat, substitute the cream with Fat free sour cream.