The bhunna process is also important in cooking meat and poultry to ensure that the juices get locked in, and the flavours of the spices permeate the meat. In the case of meat, once the bhunna stage is complete and the masala is cooked off (with no raw notes) water can be added to create a gravy (what we call salan). A recipe in which I use this technique is my potato meat curry (aloo gosht) recipe. In recipes such as this bhuna gosht recipe, the bhuna step happens at the end after adding the yoghurt. The heat is turned to medium high, and the beef is sautéed till excess gravy is reduced and oil can be seen from the sides. For such recipes, the bhuna step results in the excess water drying up resulting in a thick masala style gravy that clings to the meat.
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Fry onion until golden then add garlic
Add yakhni and bhunoofy
Add blended tomatoes
In the end add fresh coriander and serve
BBQ Beef Boti
Aloo Gosht
Kunna
Haleem
Achar Gosht
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