Indian spice mixes - how to use them?

[Doomlord_uk]

I have now had a paratha, btw. It was delicious.

 

[dferrantino]

General practice in sub-continental cuisines:

Chop up onion
Chop up ginger and garlic, mix them together in some coconut milk or rehydrated coconut powder, to form a paste
Heat ghee in the pot
When hot, toss in (could be any or all of, depends on the dish) cumin seeds, cinnamon stick, cardamom pods, coriander seeds, roasted red chilis. Cook for 30 seconds
Add the onion and cook the mix until onions are starting to brown
Stir in the powder spice mix. In Indian and Pakistani foods, the spices are always cooked when making a curry.
Cook briefly; when spices begin to brown, stir in a cup or so of yogurt, one spoon at a time. (Good stuff, nothing with gums or thickening goo.)
When that's all incorporated, stir in the ginger/garlic paste

This is the basic curry foundation. At this point, add small meat cubes or vegetables of choice and water. Heat to simmer and cook slowly, stirring occasionally to watch the water. Salt to taste. Let it thicken over time. Longer is better.

Don't hurry a curry.

Wanted to come in here and say that I appreciate this writeup. To the point where I've got it saved and have been using this as a framework for a while now. It's been a hit.

 

[eisa01]

I guess I'll try Skoops recipe with some Tikka Masala spice mix next, using chicken thighs this time
Do I throw them in uncooked, or should they be browned first?

 

[Skoop]

Do I throw them in uncooked, or should they be browned first?

Add the dice to the cooking spiced onion mix. Let the raw meat take on the essence of the savory.