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You are here: Experts > Food/Drink > Indian Cuisine > Indian Cuisine > cooking nonveg gravy
Expert: Marc Gray
Date: 8/14/2008
Subject: cooking nonveg gravy
Question
hi,
whenever i cook sukkha or bhuna (thick gravy) beef/mutton/chicken it taste bitter dont under why. my receipe is the common one "frying chopped onion, adding ginger and garlic paste followed by red chilli, turmeric,and dhania powder fry until oil comes out then adding the meat after some time adding some water then allowing it to cook until meat cooked then garnishing with greenchilli and coriander leaves" dont understand where i go wrong....????? Plz help me
Answer
Try adding the ginger and garlic later in the cooking, just before adding the water.
Also, adding too much turmeric can make your bhuna bitter.
Try using less turmeric - and try adding a little mehta powder.
Personally, I always add some freshly ground green cardamom and a few cloves a few minutes before serving.
Cardamom, (like a cinnamon stick) helps reduce bitterness.
You also do not mention salt. A little always helps.
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