Baghar/Tadka

This method is used to flavour cooking fat with whole and/or ground spices, and sometimes with onion, garlic and ginger. This oil is then folded into the finished dish. If a combination of whole and ground spices is used, the whole ones are first fried for 10-15 seconds before the heat is turned off and the ground spices are mixed in.

This technique is used primarily in vegetable and lentil dishes and, to a lesser extent, with salads, meat and fish recipes. The combination of spices varies from region to region, as does the cooking medium. Ghee is used to add a richer flavour, but vegetable or mustard oil is also commonly used.