Why spices were gritty in Indian dish?
It is not uncommon to wind up with gritty curry. It all depend on powdered cracked or whole spices. Don’t forget the feedstock (Onions Garlic and Ginger). I love smooth texture. I normally grind my onions garlic ginger and Serrano together with salt and cayenne powder. Then fry the feed stock til it will start to turn brown. I learned this trick from Emril, though he cant cook any thing India. The salt draws moisture from onions and makes them saute better. Now the next stage use all powdered curry onset spice cumin coriander fenugreek and turmeric. .This will take out another source of gritty spices. Next use whole-spices but put them in a muslin cloth as a spice gurney. These spices are Cinnamon stick Cloves, Nut meg, black peppercorn, and cracked open whole cardamom pods . After cooking you can remove the gurney. Nothing to make it gritty yet. Now choose either tomato sauce or peel and core Roma tomatoes make curry. You make small changes in the way you cook curry and it will never
