bhuna
Dry curry technique
Bhuna is a South Asian cooking technique in which spices are fried in oil until their raw smell disappears and the oil separates, creating an intensely flavored base.
The term also names dishes prepared this way, typically featuring meat in a thick, concentrated sauce: chicken bhuna, lamb bhuna.
Common on British Indian restaurant menus.
Cooking in shallow fat
- sautéingQuick cooking in fat
- temperingControlled heating and cooling
- browningFood darkening when cooked
- caramelizingHeating sugars until browned
slow-cooking · stirring · oil · ghee · spices · masala · paste · onions
frying
Cooking in shallow fat
- sautéingQuick cooking in fat
- temperingControlled heating and cooling
- browningFood darkening when cooked
caramelizing · slow-cooking · stirring · oil · ghee · spices · masala · paste · onions · garlic
roasted
Cooked uncovered with heat
- toastedBrowned by heat
- caramelizedBrowned through sugar heating
- deepFar from surface
concentrated · smoky · nutty · earthy · pungent · cumin · coriander · turmeric · chili · garam masala
curry
Aromatic South Asian dish
keema · paneer · prawn · balti · restaurant · takeaway · menu · rich · hearty · intense