For best results according to the reference, add ginger and garlic paste after the onion is cooked.
Why Timing Matters
Adding aromatics like ginger and garlic at the right moment is crucial for building the flavor base of many dishes. The reference highlights a key reason for this specific timing:
- Onions take longer: Onions need time over heat to soften and turn golden brown, developing sweetness and depth.
- Garlic burns quickly: Unlike onions, garlic can burn very fast, especially when minced or in paste form. Burnt garlic has a bitter, unpleasant taste that can ruin a dish.
By waiting until the onion is softened or cooked to the desired stage, you ensure that the longer-cooking ingredient (onion) is ready before introducing the faster-cooking ones (ginger and garlic). This prevents the garlic and ginger from burning while the onion finishes cooking.
Recommended Order of Adding Aromatics
Based on the information, a common order for building flavor with these ingredients is:
- Add Onions First: Sauté onions in oil until they are softened, translucent, or golden brown, depending on the recipe's requirement. Onions take time to get golden brown.
- Then Add Ginger and Garlic: Once the onion is cooked, add the ginger and garlic paste. Stir constantly for a short period (usually 30 seconds to a minute) until fragrant. Garlic burns quickly so it's added after onion is cooked.
This method ensures that all ingredients contribute their best flavor without any one component overcooking or burning.
