Tadka refers to the hot oil and spice mix at the base of many Indian dishes; mastering its basic formula means having a myriad of curry options in your arsenal. On this episode of Savvy, Jessi Singh, chef and owner of New York’s East Village Indian hotspot Babu Ji, explains the tadka basics — plus three ways to spin it. Watch the video above for an overview, and follow along using the recipes below.
Tadka Base
First, heat oil in a pan.
Add scoops of diced brown onion, diced tomato, minced ginger, minced garlic, and whole fresh curry leaves, and cook for 5–10 minutes.
Then, add spices to your preference: garam masala, cumin, coriander, Kashmiri chili powder, and turmeric.
Aloo Gobi
To the tadka base, add cubed boiled potatoes and turmeric-boiled cauliflower florets.
Stir fry for 5 minutes, and top with julienned carrots and ginger.
Northern-Style Chicken Curry
Add a small amount of water to the tadka base, to thin it.
Add cubed chicken thigh, and a big scoop of yogurt.
Cook for 10–15 minutes, or until chicken is cooked through. Top with cilantro for serving.
Southern-Style Beef Curry
Add a small amount of water to the tadka base, to thin it.
Add cubed beef chuck or shoulder and a cup of coconut milk.
Cook for 20 minutes, or until beef is cooked through.
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