Vegetable Korma

Buy fresh spices in small quantities, use proper basmati rice where named, choose fresh curry leaves when possible, and buy meat, fish or paneer from a reliable source.

Toast whole spices where the recipe asks for it, use fresh ginger and garlic, and avoid tired pre-ground masalas for dishes where roasted spice is the signature.

Common mistakes are rushing onion browning, adding too much water, using stale spices, boiling dairy or coconut milk too hard, or treating every Indian dish like a generic curry.

Keep heat low after adding yoghurt so the sauce stays smooth.

Look for the texture named in the method: crisp pastry, tender meat, separate rice grains, soft dal, glossy reduced masala, just-cooked fish or syrup-soaked sweets.

Serve in the regional spirit of the dish: rice with curries, chutneys with snacks, breads with dry masalas, and sweets simply so their texture is visible.

Masalas, chutneys, batters, braises and many sweets can be prepared ahead. Fried snacks, crisp dosas, fish and fresh breads are best finished close to serving.

Store covered in the fridge for up to 2 days where suitable. Cool rice, meat, dairy and seafood quickly. Reheat curries and dals gently with a splash of water. Re-crisp fried snacks in an oven or air fryer. Avoid harsh reheating for fish and milk sweets.