Be cautious with this method since potatoes can also absorb the other flavors, running the risk of producing a less tasty dish. In this case, you can taste the dish afterwards, and adjust any seasonings that might have been absorbed along with the salt. Remember to add seasonings in very small amounts and taste the dish after each addition.
If you make a curry too spicy, add in a little bit of coconut cream or coconut milk—it’ll add a nice, natural sweetness that might cut through the spiciness a bit.
