Curries are a different story because they involve several stages of cooking, from sautéing onions and spices to adding liquids and allowing everything to simmer. Instead of adding all the salt at once, dividing it between different stages can help season the dish more evenly. According to celebrity Chef Nishant Chaubey: “ If you are making a curry, add 1/2 of your salt immediately after you add the onions as it accelerated the cooking process and the remaining half when you add the water and allow it to simmer for a few minutes.”
Adding part of the seasoning while cooking the onions allows the early layers of the curry to develop with some seasoning already incorporated. The remaining salt can then be added once the water or other liquid goes in, giving you an opportunity to adjust the final flavour as the curry simmers.
For namkeens and crunchy dishes, wait until the end
When texture is just as important as flavour, the final stage of cooking can be the best time to season. This is especially relevant for dry snacks and namkeens, where excess moisture can compromise the crunch. Home Chef Sushma Kumar says, “ Salt not just provides taste but also adds texture to a dish so in dry veggies and namkeens it should be added immediately before you switch off the gas.”
Adding salt right before switching off the gas can help preserve the character of a dry preparation while ensuring the seasoning remains noticeable. It is also useful when you want the salt to coat the ingredients rather than become deeply absorbed during a longer cooking process.
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