Heat ghee or butter in a heavy
pan over a low flame.
Not exact matches
Heat your olive oil
over a
low flame in a large saute
pan.
Place the coriander and cumin seeds in a small, dry skillet set
over a medium -
low flame and toast until fragrant, shuffling the
pan frequently, 2 - 3 minutes.
Continue whisking and cook
over low - medium
flame until warmed through and small bubbles appear around edge of
pan.
Heat the ghee in a large skillet
over a medium -
low flame and add greens to the
pan and stir to coat the with the ghee.
In a small sauce
pan, melt coconut oil
over low heat and remove from
flame.
Reduce heat to
low and simmer, moving
pan around every few minutes so the entire bottom gets equal time
over the hottest part of
flame, until liquid evaporates, 12 — 15 minutes.
Spray a large
pan with non-stick cooking spray and heat
over a
low - medium
flame.