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Hoots : What's the proper order to add ingredients for an Indian curry? Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and - freshhoot.com

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What's the proper order to add ingredients for an Indian curry?
Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and cook the meat in the sauce.

Am I doing this correctly or is there a different order to add the ingredients for maximum flavor and efficient cook time?

Here are the ingredient types I usually use:

Oil
Whole spices (cumin, fenugreek, etc.)
Onion
Ginger
Garlic
Dry powdered spices (turmeric, chili powder, etc.)
Tomatoes
Meat

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1. Oil

2.Whole spices

3/4.If you are using whole garlic/ginger if using paste onion will go first.

5.Meat

6.Dry spices

7.Tomato

Adding tomato should be last because otherwise meat won't get tender due to acidity.

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Personal experiences having lived in SEAsia for a number of years. Whole Spices to be ground are first gently heated in a dry pan till they begin toe release aromas- avoid burning/charing. Then...

Oil
For Southern Indian styles add mustard seed until it pops,
chilli whole or flaked
Onion till translucent
Chopped aromatics (ginger, garlic - or ginger garlic paste.
Ground/powdered spices (To avoid burning curry and other ground/powdered spices).
Meat, turn to coat with above (masala) simmer for a short time.
Add whole, Curry leaves, bay leaves, star anise, cinnamon,)
Cooking liquids (whether coconut milk, stock, water) and juicy ingredients (e.g. Tomato)simmer till meat is becoming tender.
Adjust flavor with prepared garam masala powder
Add in order of cooking time required e.g potato, squash, green beans, okra
When meat tender vegetables cooked but not mushy - adjust liquid and add thickening as required (e.g. stock, water, coconut milk/cream, yogurt_
Adjust acidity (tamarind, citrus, more yogurt) sweetness ( sugar, jaggery) salt,
contuinue at low simmer till oils separate -(float to top)
garnish and serve.

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there's aload of variations, by chefs preference, geographical origin etc etc

"no best way" (taste being subjective) but the fresher/tastier the ingredients the better.

chilli powder vs. fresh chillis is non comparible etc, as with ginger tumeric etc.

some curries are "stewed" for hours, others quick pan fried in minutes.

if i were you, in a pan/wok brown your whole spice ("roast") to bring out flavour, then set aside and grind / pulverize.

next brown onions in oil to prefrence, then add meat and browned spice / garlic (all "base ingredients").

then your garnish vegetables (tomato / onion / chilli (whatever)) towards the end of cooking (meat).

can't have a curry without fresh coriander! (big handfull right at the end) imho....

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