Trying to cook everything at once may save a few minutes, but it can cost you flavour. When too many vegetables, pieces of meat or other ingredients are packed into a pan, they release moisture. Instead of getting properly browned, they begin to steam. That means you miss out on the rich, savoury flavours created by browning. Give ingredients enough room to make contact with the hot surface. If necessary, cook them in batches. It may take a little longer, but the difference in texture and flavour can be significant. This is particularly important when cooking mushrooms, potatoes, paneer or meat, where a well-browned surface can add another layer of flavour.
