Bhuna
Frying a spice and onion paste slowly until the oil separates, to build a deep, concentrated flavour base.
Also: bhunna, bhunao, bhunai, dry-frying masala
Bhuna means to roast or fry. In Indian cooking it refers to stirring a masala, often onion, ginger, garlic, tomato and powdered spices, over medium heat until the water has cooked off and the oil rises to the edges. This takes patience, ten to twenty minutes for a good curry, and gives a deeper, browner and sweeter base through Maillard browning and caramelised sugars. A splash of water prevents sticking. The technique is crucial for meat curries and many vegetable dishes, and a bhuna can also be a style of dish, thick and dark with little sauce. The test for readiness is oil glistening around the paste.