Bhuna (made with base gravy)
A madras strength thick curry sauce dish

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Bhuna (made with base gravy)

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Ingredients

Adjust Servings:
2 tablespoons Oil (Vegetable)
1/2 medium size - sliced Onion (brown/white)
1/2 sliced Pepper (Green)
1 teaspoon Garlic (Paste)
1 teaspoon Ginger (paste)
1/2 teaspoon Coriander (Powder)
2 teaspoons Mix Powder / Curry Powder
1/4 teaspoon (or as required) Chilli (Powder)
1/4 teaspoon Salt
1 tablespoon Tomato (Paste)
250 millilitre Curry Base
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/2 cut into 4 wedges Tomato (Slices)
Pinch Garam Masala (Powder)
red - sliced for decoration Finger Chilli
for decoration Coriander (Fresh/Chopped)

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Bhuna refers to the style in which this curry is cooked. The dish is typically prepared by frying  spices at a high temperature. The meat is then added and simmered in its own juices. The result is a thick, intensely flavoured sauce often served with green pepper and sliced onions

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  • Heat 3/5
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Ingredients

Directions

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Bhuna refers to the style in which this curry is cooked. The dish is usually prepared by frying  spices at a high temperature. The meat is then added and simmered in its own juices. The result is a thick, intensely flavoured thick sauce served with green pepper and sliced onions

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Steps

1
Done

heat the oil, once hot add the onion and pepper and cook for around 5 minutes

2
Done

add the garlic, ginger, coriander powder, mix powder, chilli powder, salt, tomato puree and 1/3 of the base gravy. Mix through and allow to fry for around a minute.

3
Done

add the tomatoes, meat and another 1/3 of the base. Stir through and cook for a further minute

4
Done

add the last of the base gravy, stir through and continue to cook for a further couple of minutes, only stirring if the sauce looks like it's about to burn

5
Done

add the garam masala and some of the fresh coriander, stir through and cook for another 30 seconds

6
Done

top with coriander and sliced chillies

thecurrykid

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