Bhuna (Restaurant Style)
Serves 1
A spiced curry where meat or vegetables are coated in a reduced, concentrated sauce built from aromatics, spice powders, and gravy.
| 30 ml vegetable oil | Heat oil, cook onion & pepper 5 min | Add spice paste & first gravy, fry 1 min | Add tomato, meat & second gravy, cook 1 min | Add final gravy, cook 2 min (stir if needed) | Stir in garam masala & coriander, cook 30 sec | Garnish with coriander & chillies, serve |
| 1/2 medium onion, sliced | ||||||
| 1/2 green pepper, sliced | ||||||
| 1 teaspoon garlic paste | ||||||
| 1 teaspoon ginger paste | ||||||
| 1/2 teaspoon coriander powder | ||||||
| 2 teaspoons curry powder | ||||||
| 1/4 teaspoon chilli powder | ||||||
| 1/4 teaspoon salt | ||||||
| 1 tablespoon tomato paste | ||||||
| 85 ml curry base (1st third of 250 ml) | ||||||
| 6–8 pieces meat, vegetable, or paneer | ||||||
| 1/2 tomato, cut into 4 wedges | ||||||
| 85 ml curry base (2nd third of 250 ml) | ||||||
| 80 ml curry base (final third of 250 ml) | ||||||
| Pinch garam masala powder | ||||||
| Fresh coriander, chopped (for cooking & garnish) | ||||||
| Green finger chillies, sliced (for garnish) |
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