bhuna

Bhuna is a cooking technique in South Asian cuisine, used to brown and intensify spices to form a thick, flavorful masala that coats meat, vegetables, or paneer. The term derives from Urdu bhunnā, meaning to fry or brown. Bhuna is common in Indian, Pakistani, and Bangladeshi cooking, with dishes such as bhuna gosht (lamb or beef) and bhuna murgh (chicken) as well-known examples.

Technique is central to the definition. A wide, heavy pan is heated with oil or ghee, then whole spices such as cumin, coriander, and sometimes bay leaves are fried until fragrant. Onions are added and cooked until deeply browned, a stage that develops sweetness and depth. Ginger-garlic paste and ground spices are stirred in and cooked until the oil begins to separate from the masala. Tomatoes may be added in some recipes. The meat or vegetables are then added and cooked over high heat, coated with the browned masala and reduced to a relatively dry or thick sauce, with the goal of clinging to the ingredients rather than forming a loose gravy.

Variations and usage vary regionally. Bhuna masala is used across North Indian, Pakistani, and Bangladeshi kitchens, with dishes such as bhuna gosht, bhuna chicken, and vegetarian bhuna aloo or bhuna paneer. Some recipes incorporate yogurt or tamarind for tang, and garam masala towards the end. While many bhuna dishes are fairly dry, others can be mildly saucier depending on the cook.

Serving and context. Bhuna dishes are typically served with naan, roti, or basmati rice. They are prized for the concentrated, browned masala and the aromatic, medium-to-spicy heat characteristic of the technique.