A pinch of funky asafetida makes every other spice come through.
is the most simultaneously misunderstood and sublime ingredient in Indian cuisine. It is essentially a gum extracted from a ferula, an herb in the celery family. It is usually available as a coarse yellow powder and smells like boiled eggs. But don’t be put off by the pungency. When used properly, a pinch of asafetida supercharges every other spice in the pan, like salt but in a funkier way . I don’t know how else to put it except to say that to me, it makes Indian food taste more Indian.
Asafetida was involved in about 90 percent of the dishes of my childhood. It was in the rich tadka for my mom’s, it was the small but mighty addition to her roasted aloo gobhi, and it was the secret to the addictive depth of her matar paneer. Growing up, I knew my mom was home from work and cooking dinner when I sniffed the burnt-oniony scent of asafetida sizzling in oil from my desk upstairs.
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