Not following the correct sequence of adding vegetables and spices while preparing a dish.
Vegetables as well as spices are added in a proper order with respect to their water content. Disturbing the sequence leads to improper frying of the ingredients,thus affecting the taste and texture of the dish.
For example, the correct steps to be followed while cooking the dish that's probably the most commonly cooked in Indian kitchens, the Potato Tomato curry affectionately known as 'Aaloo Tamaatar Sabzi', are:
- After adding oil uniformly on the pan and allowing it to warm, add Chopped onions( and chopped green chilli). Can be initiated with cumin too.
- After they turn golden brown, add chopped potato.
- And then Tomato.
- As Tomato has the highest water content among the three, adding it before potato and/or onions may leave them partially fried.
- Its time to add the spices now. Generally they are added in no particular order,but its better to add Turmeric powder after Coriander powder and Red Chilli powder have been added as it leaves water when fried. DO NOT add Salt with them. Salt has comparatively larger amount of water of crystallization due to which the vegetables may not be properly fried.
- After sufficient frying of the vegetable-spices mixture,add water followed by salt.
The sequence says: Do Not Disturb.
P.S. : Peas, Cabbage, Cauliflower, Carrot etc. are added after Tomato in similar curries.
