Sunday, May 28, 2017

Punjabi Bhuna masala

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.

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