FOOD NEWS
Does Cutting Aromatics Thicker Actually Improve Pressure Cooker Curries?
A controlled kitchen test reveals whether chopping onions and tomatoes into larger chunks truly boosts flavour in a pressure cooker, or if other techniques are more critical for a rich, balanced curry.
The internet often suggests that chopping aromatics into thicker pieces is a simple hack to improve the depth of flavour in pressure-cooked curries. To determine if this holds up under scrutiny, we conducted a controlled test using two identical batches of onion-tomato masala. By keeping the spices, oil, salt, and cooking time consistent while varying only the cut size of the onions, ginger, garlic, and tomatoes, we aimed to see if size truly dictates the final taste.
The results indicate that while thicker aromatics can provide a fuller body and a rounder, perceived sweetness, they do not automatically guarantee a more flavourful dish. The most significant improvements in our test came from fundamental techniques that are often rushed: achieving genuine colour during the sauté, thoroughly deglazing the pot to capture browned bits, and adding finishing touches after the pressure-cooking cycle is complete to restore lost aromatics.
Understanding the Impact of Cut Size
In our testing, the thin-cut batch—featuring thinly sliced onions and finely chopped ginger, garlic, and tomatoes—collapsed quickly, resulting in a smoother gravy without the need for blending. However, these smaller pieces were more prone to uneven browning, which occasionally introduced sharp or bitter notes. Conversely, the thick-cut batch, consisting of chunked onions and large-diced tomatoes, required a longer sauté time to soften. When given this extra time to develop colour, the thicker cuts provided a more substantial, rounded base. If rushed, however, the thick pieces remained soft but retained a raw edge, proving that pressure cooking softens vegetables but cannot replace the flavour development of proper browning.Ultimately, the choice of cut size should depend on your specific goals for the dish. Thicker aromatics are better suited for hearty curries like chana or rajma where a fuller body is desired. Thinner cuts are more effective for quick-cooking dishes like paneer or egg curries where speed and a smooth texture are the priorities. Regardless of the cut, the most effective way to avoid a flat-tasting curry is to manage water levels carefully, ensure the aromatics are properly browned, and use a post-pressure finish—such as adding fresh coriander, a squeeze of lemon, or a small amount of ghee—to brighten the final flavour profile.
