If you also want to make hotel-like vegetables at home, then follow these easy tips, know

When my grandmother used to make arhar dal, its taste was very different. Similarly, when mother made it, its taste changed completely. It is not that both use different spices. That's when I realized that adding the same spice at different times can change the taste of food. Cooking Indian food takes a lot of time and a variety of spices are used in every vegetable or gravy, but do you know the correct procedure to add them?

– Now take tomatoes. It is an ingredient that turns vegetables into water as soon as they are added. Sometimes due to this the vegetable or gravy becomes very sour and sometimes it remains raw. One tomato can change the color, appearance and taste of your entire dish. Let us tell you in this article what is the right way to add tomatoes with spices in vegetables or gravy.

When the oil is hot, add the spices.

When the oil becomes hot, add cumin seeds and other spices and let it fry for some time. In this way spices help in enhancing the taste of your food.

When to add ginger, garlic and onion

When all the masala turns brown, add onion to it and fry it well. Do not add garlic or ginger before this, because both things get cooked quickly and the vegetables may get spoiled if ginger and garlic get burnt. When the onion becomes transparent, first add garlic and fry for 2-3 minutes and then add ginger and mix everything. This will give your food a light and good taste.

When to include tomatoes in food?

Tomato is an ingredient that provides acid, sweetness and flavor to a variety of dishes, from soups and sauces to curries and stews. The timing of when to add tomatoes can significantly affect the flavor and texture of the food. Let us know how you should include tomatoes in your diet-

This is the effect of adding the tomatoes at the beginning of cooking.

Adding tomatoes at the beginning of cooking is common in many recipes, especially those that require long simmering, such as soups, stews, and pasta sauces. This is because tomatoes release their juice and flavor during cooking, giving the food an umami taste. Adding tomatoes in the beginning can cause their juice to mix with other ingredients and change the taste significantly.

This is the effect of adding tomatoes during cooking.

In some recipes, such as slow-cooked one-pot meals, tomatoes are added midway through cooking. With this you can control the acidity level of food. If tomatoes are added early in such dishes, they can overpower the taste of the rest of the ingredients.

Adding tomatoes midway through cooking preserves their freshness and shine, preventing them from overcooking. This is especially important in recipes where you want to retain the distinctive flavor and texture of fresh tomatoes, such as salads or stir-fries.

Adding tomatoes at the end of the meal has this effect.
Although it is less common, there are still cases where adding tomatoes at the end of cooking adds more flavor to the dish. It is better to add it at the end to make the food better and fresher. This also improves the color of the food. If you want to experience the different color and taste of tomatoes, then it can be done there also. When making bruschetta and salsa sauce, tomatoes are added last.

Dishes where you want to preserve the texture of the tomatoes, such as sauces or salads, should also be added last. That's why most people add tomatoes only after they are 80 percent ripe.