If you grow up in a South-Asian home, you casually observe all the "tricks" mothers use to enhance the flavors of everyday dishes or make them quicker to cook. We are letting you in on all the little secrets of the Moji Masala kitchen to make your cooking faster, easier and more delicious!
Get Your Umami On!
Here's a little tip that's quick and easy yet packs a punch! There are many ways to create the flavor of umami, that savory, meaty taste that's oh so satisfying. One of the easiest is to use tomato paste. It's a natural addition in Indian cooking, as many dishes are prepared by first making an onion and tomato masala paste as a base. So for example, if you are cooking our Quick Spiced Gobi, you first saute the onions and garlic and then add the ripe chopped tomato. After some liquid is released, create an opening in the middle of your pan and add two teaspoons of tomato paste. Saute it for a minute or so until it turns a deeper red and caramelizes and then blend it into the tomato-onion base. You would follow the same process to make the Quick Spiced Mushrooms, but use one teaspoon of tomato paste. This small step accentuates the deep flavors of the cumin, coriander and Moji's special Kashmiri Garam Masala. Don't have any tomato paste? Just make sure to use a very ripe tomato, which is naturally high in glutamate. Either way, you will end up with a delicious, earthy dish!