The Science of Cooking Without Refined Oil
Oil is not a flavor; it is an industrial carrier that dulls the delicate volatile aromatics of real spices. By replacing heated oil with controlled steam and water sautéing, you unlock pure medicinal gastronomy.
Dry Roasting Seeds (Jeera & Methi)
Heat whole spices in a dry heavy-bottom pan until they release essential oils and become fragrant.
Water Sautéing Aromatics
Add finely minced onions, garlic, and ginger with 2 tablespoons of warm water. Cover to sweat the sugars naturally.
Deglazing with Broth or Water
Whenever spices begin sticking, add a splash of water to dissolve the caramelized fond, imparting a rich golden hue.