Our earthy spice blend creates a deeply flavoured and robust dish. Dry in consistency and strong in taste, the Bhuna is best served with chapattis. Traditionally, it would also be served with dhal to add some moisture to your meal.
Try experimenting with your garnishes - how about toasted nuts, yoghurt and coriander or onions pickled in lemon juice.
Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.
Try it with: Lamb, chicken or roasted aubergine and chickpeas.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, Tamarind, Food Acids: Citric and Lactic acid, MUSTARD Powder, Garlic Powder), Garlic Flakes, Spices, Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour, MUSTARD.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Per Packet||Gluten Free|
|Sat Fat (g)||12.4||2.4|
|Carb of which Sugars (g)||11||3.5|
|Dietary Fibre (g)||10.4||8.1|
This curry is my favourite because it's so easy to make, but still has so much flavour. I like to dry-fry the spices first, then add mushrooms, spinach and okra. Try serving it with a coconut-based side dish to add moisture and sweetness, such as the coconut vegetable curry or golden pumpkin curry.Jess, Newcastle
Grilled sweetcorn in an aromatic yoghurt sauce.
Here are some ideas from our staff to help you get creative with the Bhuna.
Sweet, spicy roast tomatoes. A great side dish for curries or salads.
A simple, fresh vegetable curry.
This typical Rajput recipe comes from the Princely House of Sailana, by the Maharaja Digvijaya Singh.
A delicate coconut recipe from Rafi's first ever cookbook.