To me "bhoon na" means that the tomatoes/onions/garlic has been mashed/cooked into a smooth curry form AND the separation/rising of oil to the surface...indicating the cooking is complete. So, it means both of these things to me.
Thanks RV , thats very helpful .. can i ask , how long does it normally take bhoonna process?
what i do is , wait for the pot to get really hot then add oil, wait for it to get smoking hot , then reduce fire to near minimum, add onions, cover and let it fry ... stir occasionally , once it starts looking fried and caramalised , round about 15 minutes ...
then i add garlic/ginger two seconds for frying that and then tomatoes and cover and simmer .. it takes an additional 15 minutes ..
if the oil doesnt come on the top , but it turns into thick paste , i keep on adding abit of water just to bring it to the right consistancy and continue simmering ...
is that how you bhunafy your khana's as well ? how long does it take you to bhunofy the masala?