Help! I have added too much chilli powder to a chickpea curry ( channa masala) and its too hot? How can I neutralise the chilli/make it less hot??
2007-02-16 05:35:10 · 12 answers · asked by She_says 2 in Food & Drink ➔ Cooking & Recipes
two ways-first, if you have a raw potato, slice it up and put it in the sauce for a few minutes-it will soak it up
second-wrap some ice cubes in an absorbant cloth. dip the cloth into the sauce-the ice will attract the oil, where most of the spice is trapped. Good luck
2007-02-16 05:39:22 · answer #1 · answered by beebs 6 · 0⤊ 0⤋
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RE:
Added too much chilli powder? How can I neutralise it?
Help! I have added too much chilli powder to a chickpea curry ( channa masala) and its too hot? How can I neutralise the chilli/make it less hot??
2015-08-06 16:18:26 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Too Much Chili Powder
2016-11-14 07:01:34 · answer #3 · answered by lonston 4 · 0⤊ 0⤋
Extra cumin powder sort of helps to balance the flavor. You can also use some brown sugar to help. If you're using coconut milk or yogurt in your recipe, more of that will help, also, since dairy products help lessen the heat of chiles. Adding extra tomato or tomato sauce will help dilute it, also. Add more of the other ingredients, if you have them to increase the size of the dish.
A raw potato will NOT help with chili powder. It only works with too much SALT in a dish. Trying to absorb the oil, though, will help, so the ice cube in the paper towel method might work for you.
Good luck!
Polly
2007-02-16 05:45:52 · answer #4 · answered by Polly 4 · 0⤊ 0⤋
lemon juice or vinegar, to neutralize the alkali from the peppers
Adding a little acidity will help a bit, but truly your only hope is to make or buy more sauce and dilute it.
you might try sugar or some milk/cream. Food sugars effectly tone down the heat. You know how some people eat sweet chutney or raisins/coconut or yoghurt with their curry? It's cos anything sweet will really neutralize chilis
2007-02-16 05:42:11 · answer #5 · answered by Cister 7 · 0⤊ 0⤋
A really tasty way would be to add some long chopped potatoes,carrots to them. It lends it the authentic chole look. Also you could add some dried peas( known as mutter), ofcourse u would have to soak them for a while or boil them seperately and add them to the chole when 3/4th done. Try it u will definitely love what it does to ur chole.
2007-02-16 05:50:19 · answer #6 · answered by Susmitha S 1 · 0⤊ 0⤋
HERSHEY BAR
believe it or not it works....takes the spice down a bunch. My dad used to put a whole one in when he made chili, because he liked the flavor of chili powder, but we didn't like it too be too spicy.
2007-02-16 05:39:52 · answer #7 · answered by elfkin, attention whore 4 · 0⤊ 0⤋
you can either add some more tomatoes or beans also try mixing 1 to 2 teaspoons flour in 1 cup to 1 1/2 cup water this will water it down yet keep it thick
2007-02-16 08:30:36 · answer #8 · answered by 99half 2 · 0⤊ 0⤋
add some tomatoes! at least 5! an yogurt and potatoes! onions just sliced up and ul be fine! any way dont use red chilli it gives stomach ulcers!try fresh green chillies!
2007-02-16 06:04:26 · answer #9 · answered by SARAH 2 · 0⤊ 0⤋
Without ruining your dish, I think you need to add more of the other ingredients (i.e. double your recipe).
I have heard that milk and vinegar help to neutralize chili, but don't think that either of those ingredients would enhance your dish unfortunately
2007-02-16 05:41:22 · answer #10 · answered by mark 7 · 0⤊ 0⤋