Bhuna
Frying spices, onions and meat or vegetables over steady heat until the mixture is dark, thick and clings to the food.
Also: bhunao, bhuno
Bhuna comes from a Hindi and Urdu word for frying or roasting. The cook fries the masala in oil, stirring often and adding small splashes of water when it starts to stick. This goes on until the raw smell is gone and the oil separates at the edges. The step builds deep flavour and is central to north Indian, Pakistani and Bangladeshi cooking. A dish called bhuna has a thick sauce that coats the meat.