How to Cook Indian Food: Lower Heat or Higher Heat?
Indian food is all about balance. Sauté spices on high heat to release the flavors, then simmer on low heat for the perfect taste.
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Lower heat mostly! You'll burn those delicate spices if you're not careful. Trust me, I learned the hard way.
Start with high heat to temper the spices (it's a must!) and then lower the heat to let the flavors meld. Best of both worlds!
Sear meat and veggies on high first, then slow cook to blend flavors. Perfect every time.
Don't overthink it—just keep it low and slow for deeper flavors!
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