I guess its your perception that oil always has to stand out after bhoonifying. I don't think that's necessary. Depending on what I am cooking sometimes even if there is no oil I still don't cook it any further. Or another trick is to add some water & bhoonify it again. Eventually some oil will show that didn't before. I just recently did that while cooking Karachi Muchli. Kept on adding water, simmering it, then again adding more water to the masala. Didn't wanna add more oil that's why. It took extra 25 minutes though.