To reduce an overpowering ginger garlic flavor in a dish, especially while it's still cooking, you can use a few effective methods. The main strategy involves diluting the intensity of the ginger and garlic by increasing the overall bulk of the dish.
Here are some methods based on the provided reference:
Methods to Reduce Ginger Garlic Flavor
| Method | Description |
|---|---|
| Adding Gravy Enrichers | Incorporate ingredients that increase the volume of the gravy, effectively spreading out the ginger and garlic flavors. |
| Removal | If possible, physically remove some of the ginger-garlic paste from the dish before adding additional ingredients. |
Using Gravy Enriching Ingredients
- Yogurt: Adding yogurt not only increases the gravy’s volume but also provides a tangy counterpoint to the sharp ginger and garlic flavors.
- Ground Tomatoes: Ground tomatoes will boost the sauce’s volume, adding sweetness and acidity to help balance the flavors.
- Ground Nuts/Seeds: Peanuts, cashews, or coconut, when ground, create a rich and voluminous gravy that can help mellow out the ginger and garlic.
- Roasted Besan (Gram Flour): Adding roasted besan can thicken the gravy, thereby reducing the intensity of the existing flavors.
Physical Removal
- If feasible, carefully remove some of the ginger-garlic paste from the dish using a spoon. This directly reduces the amount of the flavor-contributing ingredients.
By employing these methods, you can effectively tame an overbearing ginger garlic flavor, and create a more balanced and enjoyable dish.
