All About Bhuna

If you’ve ever ordered from a Pakistani or Indian restaurant, you’ve likely encountered bhuna on the menu. While it seems similar to the many curries on the menu, bhuna refers to the cooking process used to make the dish instead of being a dish itself. It takes its name from the Urdu word for ‘fried,’ as the spices are fried in oil or ghee at high temperatures until they start coagulating into a paste. As a result, the flavors come out stronger.

However, bhuna’s origins can also be traced to Bengal, a state in northeast India and western Bangladesh. It is a common cooking technique since it is a method of frying the spices used in the meals of Indian royals and aristocrats. However, over time, the method spread to most Indian households, gaining widespread adoration.

Bhuna’s Worldwide Popularity

When Westerners got more acquainted with South Asian cuisine and culture, bhuna’s popularity started growing far beyond the Indian continent’s shores. It became a staple in Indian restaurants in the U.S. and some countries in Europe, especially in the United Kingdom. Restaurants typically serve it with pilau rice, sometimes adding warm, flat naan for dipping purposes. 

Bhuna is usually prepared with the customer’s choice of meat. Restaurants can adjust their spiciness to meet the palates of those who are unaccustomed to the intense flavors found in Indian cuisine. The level of customization that can be achieved is also what contributed to its worldwide popularity.

Ingredients Used in the Bhuna Technique

While many believe bhuna is a dish, it is primarily a cooking method, which means the recipes differ greatly as it depends on who is preparing the dish. Still, there are a few staple spices you’ll need to use the bhuna cooking technique, including the following:

• Turmeric powder

• Mild curry powder

• Coriander powder

• Cumin powder

• Fennel seeds

• Mustard seeds

• Paprika

• Garam masala

• Kashmiri chilli powder

• Black pepper

• Dried fenugreek leaves or kasoori methi

You’ll also need ginger, garlic, and shallots, which are vital ingredients that must be incorporated into the fish to use this technique faithfully. 

Bhuna is usually used to prepare a dish that uses lamb or chicken as its main meat, but you can also use beef, fish, or prawns. The vegetables you’ll want to add are up to your preference, but the most common ones used in this method are tomatoes, potatoes, cauliflower, peppers, carrots, and green beans. Once you’ve gathered all the necessary ingredients, it’s time to start the cooking process.

Cooking With the Bhuna Technique

You’ll need to use ghee when using the bhuna technique since it can withstand high temperatures. Before you get to that, fry your spices with some water until they start thickening into a paste, then add the ginger, shallots, and garlic until they start taking on a delicious golden color. If the mixture looks too dry, add more water.

Then, add your meat and vegetables and cook them until they’re good to eat. The meat’s juices will slowly integrate with the paste, giving you a thick, flavorful sauce. Ensure that it isn’t too watery or runny. However, if you prefer that consistency, add coconut milk to thin the sauce, reducing its spice level.

Be sure to keep folding the meat into the pan with the sauce, which will draw out the flavors in the meat while ensuring it absorbs the sauce you’ve prepared. Garnish it with fried green bell peppers and fried onions, serve it with rice or naan, and you’re done!

Conclusion

Bhuna is a delicious cooking process that is the heart of many staple Pakistani and Indian dishes. By learning more about the process, you can familiarize yourself with more of the gourmet gems widespread throughout Pakistani cuisine. 

Karakoram Restaurant offers the best Pakistani food in Vancouver, featuring traditional food with fine dining. From succulent chicken to the tantalizing aromas of lamb, we’ll bring you on a culinary journey to Pakistan. Check out our menu today to order online!