Adding fenugreek seeds is also a good option.
If you accidentally add too much chili to your food, you can use ghee to nullify its effect.
While Indian food is known for being spicy and is an integral part of our culture, we often mistakenly add an extra chilli or two to the dish and dealing with spicy food can become an exhausting ordeal. Additionally, there may be members of your household who don't eat spicy food at all. So, if you added too many chilies or peppers to your dish and made it spicier than intended, you don't need to worry. There are ways to make the dish less spicy using other ingredients in the kitchen and we've covered it there.
Lard and butter
If you accidentally add too much chili to your food, you can use ghee to nullify its effect. Adding a tablespoon of ghee to vegetables or legumes will reduce the effect of the chili and increase the flavor of the dish. If pav bhaji or other Punjabi vegetables are too spicy, you can add butter to reduce the spiciness. Adding butter will reduce the spiciness and also make the dish even more delicious.
Sugar or other sweeteners
Using sweeteners to make a dish less spicy is an ancient cooking technique. You can use sugar or a splash of honey. To enrich the taste of the dish, you can also add sweet ketchup.
Fenugreek seeds
If there is too much chilli in the vegetable, use fenugreek seeds to reduce the spiciness. To do this, fry the flour and then add it to the vegetables. This will reduce the spiciness and the sauce will become thick.
Lemon juice
Squeezing lime or lemon juice, or adding a little vinegar, can help balance the spiciness and make the dish easy on the tongue. This works well for seafood meals or creamy soups and chowders, as acidic foods can add flavor and balance spices.
