30/30/30 Rule: What It Is and How It Applies to Indian Cooking
When people talk about the 30/30/30 rule, a simple timing framework used in cooking to balance prep, cook, and rest periods. It’s not just for workouts—it’s a quiet game-changer in Indian kitchens, especially when you’re juggling dal, chicken curry, or paneer. Think of it like this: 30 minutes to prep, 30 minutes to cook, 30 minutes to rest or let flavors settle. Sounds easy? It is—but most of us skip the last 30 minutes, and that’s where the magic gets lost.
Take dal, lentils that form the backbone of daily Indian meals. lentil curry—if you boil it for 30 minutes and serve it hot, it’s edible. But if you let it sit, covered, for another 30 minutes after turning off the heat? The spices sink in, the texture softens, and the taste deepens. That’s the 30/30/30 rule in action. Same with chicken curry, a dish where browning meat and slow simmering make all the difference. Brown the chicken for 15 minutes, simmer for 30, then let it rest for 30 more. The meat stays tender, the gravy thickens naturally, and the flavors stop fighting each other.
And what about paneer, fresh Indian cottage cheese used in curries, snacks, and grills? If you fry it straight after cutting, it’ll be dry and rubbery. But if you soak it in warm water for 30 minutes after frying—or even just after making it—it absorbs moisture, regains softness, and holds up in gravy. That’s not a hack. That’s the rule.
You don’t need fancy tools or imported spices. You just need to stop rushing. Most Indian recipes assume you’ll wait. They’re written for stovetops that simmer slowly, for spices that bloom over time, for flavors that marry when given space. When you ignore the rest period, you’re not saving time—you’re sacrificing taste.
The posts below cover exactly these moments: the 30 minutes you think you can skip, the 30 minutes you didn’t know mattered, and the 30 minutes that turn good food into great food. From how long to simmer chicken curry to why covering dal changes everything, these guides show you how timing isn’t just about clocks—it’s about control, patience, and flavor. You’ll find out why store-bought paneer turns hard, how to fix it without a recipe, and why soaking pulses isn’t optional. This isn’t theory. It’s what happens when you stop guessing and start timing.
