Bhuna curry is a popular style of Indian and Pakistani cooking known for its deep, rich flavors and dry, thick sauce. The word “bhuna” refers to the cooking method, which involves frying spices and ingredients in hot oil over high heat to release their natural flavors, resulting in a robust and aromatic dish. The curry’s origins trace back to the Indian subcontinent, where the technique is widely used in both home cooking and restaurant dishes.
Bhuna curry is characterized by its intense flavor and thick consistency. Unlike other curries that have more liquid or gravy, bhuna curry typically has a drier sauce that clings to the meat or vegetables. This is achieved by cooking the spices, onions, and tomatoes over high heat until they reduce down to a thick paste, creating a rich, concentrated base for the dish.
The cooking process for bhuna begins with frying whole spices such as cumin, coriander, mustard seeds, or fenugreek in hot oil. This step is crucial, as it allows the spices to release their oils and flavors, infusing the dish with a warm, aromatic base. Next, onions, garlic, and ginger are added and cooked until browned and caramelized. Tomatoes are often included to add a touch of acidity and sweetness. The meat or vegetables are then added to the pan and “bhuna-ed” — cooked slowly with the spice mixture, allowing the sauce to thicken and the flavors to meld.
The result is a curry that is rich, savory, and slightly spicy, with a complex blend of earthy, tangy, and smoky flavors. Unlike saucier curries, bhuna emphasizes the spice blend, making it a dish with intense depth and a hearty texture.
Bhuna curry can be made with a variety of proteins, including chicken, lamb, beef, or prawns, as well as vegetarian options like paneer, eggplant, or mushrooms. The choice of protein is typically cooked in the spice mixture until tender, and the curry is often garnished with fresh coriander leaves.