Question

What is the difference in preparation between a 'bhuna' masala and a 'korma' base? Understand the distinct cooking techniques for these two curry styles.

Answer 1

A bhuna masala involves frying spices and aromatics until deeply browned and reduced, creating a rich, intense flavor, while a korma base typically uses milder spices and incorporates dairy (cream, yogurt) or nuts for a creamy, delicate flavor.

Detailed Explanation:

The key difference lies in the cooking technique and the ingredients used.

Bhuna Masala:

1. Spice Selection: Bhuna masalas often use a blend of robust spices like cumin, coriander, turmeric, chili powder, and garam masala.
2. Onion Base: Onions are typically fried for a longer duration, until they are deeply browned and caramelized. This process is crucial for developing the characteristic rich, intense flavor.
3. Dry Cooking: The masala is cooked down until the moisture evaporates, and the spices are well-toasted in the oil. This 'bhuna' (meaning 'roasted') technique intensifies the flavors.
4. Tomato Incorporation: Tomatoes are added and cooked down until they are reduced and incorporated into the masala, further enhancing the depth of flavor.

Korma Base:

1. Spice Selection: Korma bases generally use milder spices such as cardamom, cinnamon, cloves, and sometimes white pepper. Chili powder is often omitted or used sparingly.
2. Onion Base: Onions are typically cooked until softened and translucent, but not deeply browned like in a bhuna masala.
3. Dairy/Nuts: The defining characteristic of a korma is the addition of dairy (cream, yogurt) or nuts (almonds, cashews) to create a creamy, rich sauce. These ingredients are often ground into a paste and added to the base.
4. Gentle Cooking: The korma base is cooked gently to prevent the dairy from curdling and to maintain the delicate flavors of the spices.

Pro Tip:

When making a korma, temper the yogurt or cream before adding it to the hot pan. This prevents curdling and ensures a smooth, velvety sauce. To temper, whisk a spoonful of the hot sauce into the yogurt/cream before adding the mixture to the pan.