'Bhunaring' is what we do at COOK for the first stage in making all of our tasty Indian curries.
We begin by shallow frying chopped garlic until golden brown, giving it a lovely nutty flavour. Then we add diced or sliced onions, season and cook until soft.
In go the ground spices (depending on the curry) and chopped tomatoes, which stop the dry spices sticking to the pan. We cook on a low-to-medium heat for 45-60 minutes until the base has thickened considerably and the oil has come to the top. Bhunaring complete!
We then build on this base and the sauce takes on its own personality for each of the different curries.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).