Simple Tricks To Reduce The Spice Level Of Your Curry
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In rare circumstances, you might have overestimated the chili's heat or unintentionally prepared a curry that was too spicy to consume. Thus, what is the best way to chill a curry and save the meal without sacrificing flavor?

Fortunately, there are a few simple culinary tricks you may do to reduce the heat in your cuisine even if you've added too much chili or pepper or if it's an extremely spicy Indian dish that you can't manage.

These are some quick tips for reducing the amount of spice in food; you may use them not only for Indian curries but for any spicy cuisine.

1. Add More Of The Same Components To Dilute

For most dishes that include vegetables, beans, pasta, or rice, this is the simplest. Just include more of the same item and tweak the other ingredients and salt. And dinner is ready for you. For example, you may boil extra beans and mix them with your spicy bean curry if it's too hot. It may require additional changes on your part.

2. Add A Nutty Paste

To lessen the spiciness of Indian or Asian cuisine, like Thai or Indian curry, you can include a nutty paste made of cashew nuts, peanuts, almonds, tahini, or even coconut. Nutpaste or nut butter can also be used in soups.  The paste's fat component lessens the heat from the chili. For vegans who might have used an excessive amount of chili in the dish, this is a terrific alternative. 

3. Dairy Items

The most practical and simple choice is this one. Most Indian dishes can be made less spicy by using dairy products such as milk, butter, cream, yogurt, or cheese. You may utilize these options based on the type of meal. However, most foods would still function well with butter to reduce the heat. Try yogurt if it's really hot; it will provide tanginess while reducing the spiciness. For the majority of curries, gravies, stews, and soups, the dairy neutralizer also works well. However, dairy products like milk will change their colour and taste.

4. Non-Dairy

Nut milk and coconut milk might be excellent choices for those who are lactose intolerant or vegan. If you enjoy coconut flavor, we bet that it tastes better in most dishes compared to yogurt and cream. In addition to mellowing the heat, coconut milk enhances the flavor of most Thai and Indian dishes.

5. Sweetener And Acid

In maximum sweet and sour sauces and gravies, adding a sweetener—such as honey, sugar, brown sugar, or maple syrup—can be the most delectable choice. Combine acids such as vinegar, tamarind pulp, lemon juice, or fruit liquids. This will give the flavor a twist while also reducing the spiciness. To begin, add one teaspoon each of sugar and acid. Then modify as necessary. But exercise caution—certain dishes, such as Indian curries, are delicious. Sugaring it down could make it taste bad. You can search for other options like lemon. Start with just lemon juice and, if necessary, add a small amount of sugar.

6. Add Veggies

This is a somewhat secure choice. Use vegetables to reduce the heat in Indian cuisine. You can reduce the heat by adding potatoes, carrots, peas, cauliflower, broccoli, or corn to the gravy. If it is not possible to include vegetables think about cooking with peeled potatoes because potatoes can absorb a lot of salt and spices. After taking out the potatoes, serve. Nobody is ever going to know!