Bhuna is a way of cooking in India , it means slowly sautéing the spices just before adding the meat. In many restaurants the result offered is a medium curry , without being mild like korma but without reaching the spiciness of a madras, to give us an idea, at the level of a Balti.
What suits it best is lamb, but we must not rule out other meats, fish and vegetables, we sincerely believe, due to the mixture of spices, that it is a curry that can become very popular in our country since it combines tamarind, paprika , cardamom, coriander, and cumin, when cooking we only have to add tomato puree and water and 20 minutes to enjoy.
In 283g format
