多年来，我已经开发了一个配方，有效地aloo gobi和混合:土豆，花椰菜，西兰花和菠菜咖喱。(我以前是用红薯做的，但是“请”。)我所有的食客都换成了普通的土豆……不管怎么说，咖喱汁是炒黑芥末籽、炒焦的洋葱、胡芦巴粉、姜黄粉、辣椒粉、芫荽粉、姜丁、红辣椒、干咖喱叶和西红柿碎。在炖了一段时间(比如20-40分钟)之后，把蔬菜烤一下，加入肉汁中。最后把菠菜拌匀。当我第一次开始做这个的时候，我记得它的味道比现在更好。如今，它尝起来总是淡而无味。如果有香料的话，主要是姜;即使我尽量减少它的份量(或者把它完全去掉)，而把重点放在葫芦巴和辣椒上。 I roast the vegetables specifically for the Malliard reaction and to sweeten them up, but it doesn't help much. Often, the overwhelming flavour is the tomato, but the gravy dries out and burns if you don't use enough.
It's quite frustrating and, because there are so many variables, I'm not sure where I'm going wrong. I have tried adding more spice; it doesn't really make a difference. I have tried leaving the gravy to "infuse" for longer; that helps to a point, but with diminishing returns. My spices are just supermarket spices -- nothing fancy -- but relatively new, so shouldn't have lost their potency. Should I toast them first? Salting the vegetables doesn't make any difference. Some recipes I've seen post-fry the vegetables to crisp them up, but I don't see how that can work with a gravy-based curry.
What's the secret to a good vegetable-based curry?
这很难说。
您可能不加盐/季足够了。
土豆和花椰菜的需要（合理的），大量的盐。
If you have supermarket spices, maybe they are past their prime/stale, try getting spices from a smaller shop where there is a a bigger turn-over and try getting whole spices instead of powdered (?) and ground/crush them yourself.
You could also add some lime juice at the end of the cooking and also add fresh herbs (coriander leaves and stalks) to freshen up the dish.
这里有一些建议-< p我通常用新鲜的香料。我的意思是我从市场上买的不是香料粉，而是整个香料。例如，我从市场上买青椒。我把它们晒干，然后磨成新鲜的凉粉。我还用了两种辣椒粉，一种是克什米尔辣椒粉，一种是辣椒粉，一种是不辣的红色。我还从市场上买香菜种子，然后在任何我想做印度咖喱的地方新鲜磨碎。研磨时的香气比市面上的袋装香料强烈，这明显提高了味道。