The Secret to Great Indian Flavour? It’s All in the Tempering!

Namaste food lovers,

If you’ve ever wondered what makes an Indian curry or dahl taste so warm, aromatic, and layered with flavour - the answer lies in a simple, ancient technique: tempering whole spices.

Also known as tadka, vaghar, or chaunk in different parts of India, tempering is the process of heating whole spices in hot oil or ghee to release their essential oils and deepen their flavours before adding other ingredients. This small step at the beginning (or sometimes the end) of a dish transforms everyday spices into something magical.

Why is Tempering Important?

Whole spices like cumin seeds, mustard seeds, fenugreek, cloves, or cardamom contain aromatic oils that are unlocked when briefly fried in hot oil. This does three important things:

• Intensifies flavour: Tempered spices infuse the oil, creating a rich base that carries through the entire dish.

• Adds complexity: Each spice releases its unique aroma and taste, adding layers of warmth, heat, or sweetness.

• Awakens the senses: The sizzle and fragrance of spices hitting hot oil is one of the most comforting sounds and smells in an Indian kitchen.

When to Temper

• At the start of cooking: For curries, lentils, and vegetable dishes, tempering whole spices in oil before adding onions or other ingredients builds the foundation of flavour.

• At the end of cooking: A final tadka poured over dahl or yoghurt dishes adds a burst of aroma and depth just before serving.

Pro tip: Always have your spices measured and ready before heating the oil — they cook quickly and can burn in seconds.

Want to experience it for yourself?

If you’ve got a jar of Sobhna’s Curry Paste in your pantry, try tempering some cumin seeds in a teaspoon of oil before adding the paste — you’ll notice the difference immediately!

Keep an eye out next week when we'll share a step-by-step video on how to temper spices perfectly, along with a delicious dahl makhani recipe you can try at home.

Until then, happy cooking and spice on 🌶️✨

Sobhna & Nimeesha