11 Indian Cooking Techniques That Change the Flavor

2. Dry Roasting (Bhunna)

Dry roasting concentrates and deepens spice flavors by driving off surface moisture and encouraging mild browning. Whole spices like coriander, cumin, and fennel gain nuttiness and a warmer aroma when gently toasted in a dry skillet. Heat a heavy pan over medium heat, add spices in a single layer, and stir constantly until they become fragrant. You’ll see a slight color change and smell toasted notes. Cool them before grinding for a fresher, richer masala than store-bought powders. Roasting also reduces grassy or green edges in some spices, making blends smoother. Regional kitchens roast seeds for specific mixes—Garam masala in the north often starts with roasted spices, while certain lentil dishes in the south use roasted coconut along with spices. Don’t rush the process with high heat; rapid charring causes bitterness. Store freshly roasted and ground spice blends in airtight jars away from light. Small batches last longer and taste brighter than pre-ground commercial spices.