How to Balance Garam Masala. If there is more garam masala in food, then follow these 5 easy tips

How to Balance Garam Masala: Many times, while cooking food, the hand opens a little and the amount of hot spices in vegetable or lentils becomes excessive. In such a situation, the whole taste can be sharp and irritated, which spoils the fun of eating. But there is no need to panic. With the help of some easy things present in the kitchen, you can easily handle this disturbance. Sometimes when guests arrive, we are not able to control spices in a hurry. Especially when the gravy vegetable is being made or the attention is distracted while applying tempering. At such a time, the overdose of hot spices spoils the balance of taste. But do not worry, because only some minor things present in the kitchen can cure this problem in minutes. You can make your vegetable or lentils again tasty by adopting a little attention and right way. Home remedies like lemon, ghee, curd can balance the intensity of spices. In this article, we will tell you 5 such simple kitchen hacks, with the help of which you can make the taste of more hot spices normal and fun again.

1. Lemon juice- Sour will taste balance
If you have accidentally added more garam masala, then adding one teaspoon of lemon juice is the easiest and effective remedy. The sourness of the lemon lightens the intensity of the spices and the food becomes fit again. After adding lemon, cook the vegetable on low flame for 1–2 minutes so that it tastes well. This trick is very effective especially in potato, lady finger, brinjal or dry vegetables. If there is a gravy vegetable, a little more lemon can be added.

2. Half a teaspoon of sugar- sweepers will decrease with sweetness

Putting a little sugar or jaggery powder also makes a lot of difference. These things help in balance the irritation and bitterness of spices. Just keep in mind that you keep the quantity very low, otherwise the vegetable can be sweet. This method works well especially in tomato base or curd base gravy. If you are using jaggery, then dissolve it so that the taste is depth and the sweetness remains balanced.

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3. Desi Ghee- Velvet Taste
If there is a burning sensation of sharp spices in the vegetable, add one teaspoon of desi ghee and cook on low flame for some time. Desi makes ghee smooth and brings soft in taste. This method is particularly effective in dishes like lentils, kadhi, cheese gravy or chickpeas. Apart from this, ghee also brings richness in vegetables which reduces the effect of over spices.

4. Curd or cream- will deliver coolness

The use of yogurt or cream is also a great way to reduce the spices of hot spices. Put 1-2 teaspoons of curd or cream in vegetable or curry and cook on light flame. This makes the gravy creamy and lighter and also reduces pungency. Also, the taste is made even more wonderful. Keep in mind that while adding curd, the heat should be low so that the curd is not torn. Gravy rich also looks from cream and everyone likes.

5. Boiled Potato or Rice- Spices absorbing remedy

If the masala has become too much, then you can add a boiled potato or a little boiled rice. They absorb extra spices and balance the taste. After cooking, you can also remove them or serve in the same way. Both potatoes and rice are neutral and are effective in reducing any taste. This trick is especially effective in gravy vegetables.

Take care
Every cooking mistake is solved, just need to adopt some understanding and correct measures. With the easy domestic tricks mentioned above, you can correct the taste of your food again. Next time when the amount of hot spices becomes high, do not panic, but adopt these tips and make your food tasty and balanced again. Because the real cook is the one who controls every flavor.