NineFoods technique guide · Core technique
How to Bhuna Masala (The Bhunao Technique Explained)
Medium heat. Splash, do not drown. Wait for the oil.
Written by Farwa ZeeshanRecipe developer, NineFoodsBhunao is the slow frying of onion, tomato, ginger, garlic and spices in oil until the raw taste is gone and the oil separates. It is the single step that decides whether a karahi or salan tastes deep and rich or flat and raw. This guide shows the heat, the timing and the visual signs at each stage.
The stages of bhunao
Tap a stage to see what to look for
From raw masala to oil separation.
Before you start
Bhunao checklist
Method
How to bhuna a masala, step by step
- Heat oil on medium, fry onions to the colour the recipe asks for.
- Add ginger garlic paste and fry 1 minute until the raw smell goes.
- Add powdered spices with a splash of water so they do not burn.
- Add tomatoes and stir until they break down.
- When the masala sticks, add 2 tbsp water and scrape; repeat 2 or 3 times.
- Stop when oil separates at the edges.
Why it matters
Why bhunao makes curries taste better
Frying spices in oil releases flavours that water cannot. The repeated sticking and scraping caramelises sugars in onion and tomato, which gives Pakistani curries their depth. Skipping bhunao is the most common reason home curries taste raw or watery.
Mistakes
Common bhunao mistakes
- High heat: spices burn before the tomato cooks.
- Too much water at once: it boils instead of fries.
- Adding meat before oil separates: raw masala taste.
- Too little oil: the masala cannot fry; use enough to coat the pan.
Keep cooking
Related recipes and guides
Quick answers
How to Bhuna Masala FAQ
What does bhuna mean?
To fry or roast; in cooking it means frying the masala until the oil separates.
How do I know the masala is done?
Oil separates and pools at the edges, and the smell is cooked, not raw.
Why does my masala burn?
The heat is too high or the pan is dry; add a splash of water.
How long does bhunao take?
Usually 10 to 20 minutes depending on quantity.