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In Indian cookery, dishes are often ‘bhunoed’, or browned, either at the masala (spice) stage or towards the end to intensify the flavours & to improve the consistency of the sauce.
To bhuno a recipe, increase the heat & stir constantly for 4 to 6 minutes as the spices cook or the sauce reduces. If the pan seems dry, add a splash of water & bhuno until reduced again.
For people used to Indian cooking, bhunoing can make or break the dish.

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