Experimenting with garlic, does cooking kill the flavour?
Garlic mellows pretty rapidly with heat. Dropping it 2 minutes before you've completed sautéeing your onions is enough to knock the raw edge off it - in fact that's the common deciding factor as to when to add your liquids, &quot;Fry until the raw smell is gone&quot;.
After that, the longer it simmers the more 'relaxed' it gets.
If you want more punch, try adding some more fresh right at the end.
You'd be surprised, too, how much punch you can get adding dried garlic powder right at the end too. I use it in tarka dal to really give some 'front' to the flavour &amp; aroma as it is served.