My mother was right. If you cook the masala gently over a low flame, it will reward you with amazing color and texture.
Many years ago:
Me: But how will i know when the masala is ready?
She: When it is ready, it will automatically stop sticking to everything. It will let go of the pan that held it and the ladle that drove it.
Applies also, i think, to people. When we are ready, we spontaneously let go.
|The Punjabi bhuna masala - the way it is made at home. No artificial color added.|