Bhuna Masala | Master Curry Paste
on Feb 10, 2016, Updated Sep 04, 2023
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This Bhuna Masala, Master Curry or Everyday Indian Curry Paste is prepared using tomatoes, onions and lots of Indian spices! It is the base for most north and south Indian curries and is perfect for when you want to ace that curry in a hurry!
If there’s one thing that makes weeknight Indian cooking a breeze, it’s having a batch of Bhuna Masala tucked away in the fridge or freezer. Think of it as your all-purpose Indian curry base that forms of the backbone of countless dishes (scroll down for three awesome recipes!).
Made by slow cooking onions, tomatoes, ginger, garlic, chillies, and a handful of spices, bhuna masala or master curry is a complete flavor bomb and my personal secret to fast and delicious weeknight cooking! Whether you want to whip up a quick dal, paneer curry, chicken curry, or even a simple veggie sabzi — this base has your back. Make a big batch once, freeze it in portions, and future-you will be very grateful.
Jump to section: bhuna masala
Bhuna Masala Ingredients
- Fat: We use both oil and ghee for this recipe to add richness and aroma. I have used sunflower oil, but any neutral oil with a high smoke point (canola, peanut, vegetable, rice bran, etc.) will work.
- Spices: This recipe calls for basic Indian spices. Jeera (cumin seeds), red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala for flavor, depth, and color.
- Aromatics and veggies: This recipe calls for a lot of onions, tomatoes, ginger, and garlic as they form the base of this bhuna masala recipe. I would recommend using red onions and small desi tomatoes as for the best flavor.
- Chillies: I have used green chillies, but you can use serrano peppers if you live outside India. Feel free to adjust to taste.
- Cashews: Soaked in warm water and blended for a naturally creamy texture.
- Salt: For seasoning.
Frequently Asked Questions
It’s a multi-purpose curry base used for Indian curries, dals, sabzis, and stir-fries. It works with both vegetarian and non-vegetarian dishes.
Yes! It is essentially an onion-tomato curry base with added aromatics and spices. Bhuna refers to the slow cooking technique that deepens the flavour.
Oil helps the masala bhuno correctly, prevents burning, and extends shelf life. If using later in curries, you can always spoon off some excess.
Place in the fridge overnight, or thaw for 10–15 minutes at room temperature. In a hurry? Add it directly to a hot pan and it will melt quickly!
How to Use Bhuna Masala
Bhuna masala is one of the most versatile staples you can keep in your kitchen, simply because it works as the foundation for so many Indian dishes. It’s the easiest way to instantly adds depth and body to curries and make everything taste restaurant style with almost zero effort. Use it to make dals, paneer dishes, chicken curries, egg curry, mixed veg sabzi, biryani gravies, or even masala rice on busy days. A few spoonfuls can transform simple ingredients into a flavour-packed meal, which is why having it prepped and frozen makes everyday cooking faster, easier, and infinitely more delicious.
To help you get started, I have shared three amazing recipes that you can make with bhuna masala below – dal fry, matar paneer, and mix veg sabji (scroll down for full recipes!).
Richa’s Top Tips
- If you’re vegan, feel free to skip ghee and make the recipe with just oil. It will still taste delicious.
- I have used my homemade garam masala powder for the most depth of flavor and I highly recommend making a batch. However, you can use store-bought in a pinch.
- The flavour of bhuna masala comes from long, patient cooking, so don’t rush the onions. Let them slowly deepen in colour.
- Use a heavy-bottomed pan to prevents the masala from burning during the long cooking stages.
- Be generous with the oil. This is what helps the onions caramelise and also ensures a long shelf life.
- Allow the oil to separate at each stage of the cooking process as that’s the most reliable sign that everything is cooked through.
Storage Tips
- Refrigerator: Lasts beautifully for up to 5 days in an airtight container.
- Freezer: Freezes for up to 3 months without losing flavour.
- Portioning tip: Freeze in ½ cup portions so you only defrost what you need — perfect for single meals or small-batch cooking.
- Ziplock vs. jars: Ziplock bags freeze flat and stack well. Small jars work when you want neat portions to thaw one at a time.
Customisation Tips
- Add a little more ginger and garlic each while preparing the curry. The fresh ginger and garlic give it an extra kick. Keep in mind, our masala already has a strong flavour of ginger and garlic, this little extra is for hardcore fans like me.
- For South Indian curries, a tempering of mustard seeds, cumin seeds and curry leaves is ideal. Prepare this tempering before adding the masala.
- Add additional green chillies or crushed black peppercorns while sautéing the bhuna masala for a spicy curry. Alternatively, you can also add red chilli powder.
- Adding a pinch of hing (asafetida) in the beginning will give it that extra kick of umami.
- Add coconut milk with your veggies or protein for a creamy korma like flavour. You can even add cream or hung curd for a smooth texture.
Watch Bhuna Masala Recipe Video
Bhuna Masala or Everyday Indian Curry Paste
Ingredients
- 6 tablespoons sunflower or any neutral cooking oil
- 1 tablespoon ghee, optional
- ½ tablespoon jeera, or cumin seeds
- 1 kg red onions, peeled and cut into four parts
- 50 grams garlic, peeled cloves
- 50 grams ginger, peeled and roughly chopped
- 4-5 green chillies or serrano peppers, adjust to taste
- 750 grams tomatoes, cut into four parts
- ¼ cup cashews, soaked in 3 tablespoons warm water
- 1 tablespoon chilli powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon salt
Instructions
- To prep the veggies, add onions, ginger, garlic and green chillies to a food processor or mixer grinder, and chop till it resembles a coarse chop. Remove this mixture in a bowl, and add tomatoes and grind them to puree.
- Grind cashews with the water they were soaked in, to a smooth paste and set aside.
- In a large pan or kadhai, heat oil and ghee and add cumin seeds. Once the seeds start spluttering add onion mixture.
- Cook stirring occasionally on high for 7 minutes, 8 minutes on medium and cook on low for 40-45 minutes till the onion mixture turns brownish in colour and oil separates from the sides (as shown in the video above).
- Add tomato puree, salt and all the remaining spices and cook on high heat while stirring continuously for two minutes. Reduce the flame and cook for another 25-30 minutes with the lid on, till the mixture reduces a little, and you can see oil start to appear on top.
- Add cashew paste, mix and cook covered with the lid on low heat for 15 minutes till the oil separates from the sides and take off the heat. This recipe yields approx. 2 ½ cups + 2 tablespoons of bhuna masala.
- Use this as a base for curries and stir fries. To store for later, cool completely before transferring into ziplock bags or freezer friendly food safe storage containers.
- Bhuna Masala stays in the fridge for up to 5 days or in the freezer for up to three months.
Notes
- Prepping Veggies: You can alternatively chop the veggies finely instead of using the food processor
- Refrigeration: Bhuna Masala can be stored in the fridge for up to 5 days
- Freezing: Bhuna Masala can be frozen for up to 3 months
- Storage: I prefer storing 1/2 cup bhuna masala in small jars and then freezing them. This way I only have to thaw the required amount every time I want to use it
Nutrition
How to Use Bhuna Masala
1. Dal Fry
Using bhuna masala for dal is the easiest way to turn a simple pot of lentils into something rich, comforting, and full of flavour. The caramelised onions, tomatoes, and spices bring instant depth. Add a squeeze of lemon or a sprinkle of coriander on top, and you’ve got a dal that tastes like it simmered for hours. My favorite to serve this is poured over jeera rice, along with some stir-fried potatoes, lachha pyaaz, and achar on the side.
Dal
Ingredients
For cooking dal
- ½ cup tur dal, washed and soaked for 30 minutes
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder, haldi
- ½ teaspoon groundnut oil or any neutral cooking oil
- 1 cup water
For dal bhuna masala (check the order with Richa??)
- 1 teaspoon sunflower or any neutral cooking oil
- ½ teaspoon cumin seeds, jeera
- ¼ teaspoon asafoetida, hing
- 2 red chillies, whole
- 1 green chilli, finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- ¼ cup bhuna masala, MFS link
- ¾ teaspoon salt
- ¼ cup water
- 2 tablespoons finely chopped coriander leaves
Instructions
- Add soaked dal to a pressure cooker with salt, turmeric powder, oil & water. Cook on high until the 1st whistle & on low for 5 minutes and take off the heat. Let it depressurise by itself.½ cup tur dal, ¼ teaspoon salt, ¼ teaspoon turmeric powder, ½ teaspoon groundnut oil or any neutral cooking oil, 1 cup water
- Heat oil in a pan or kadai, add cumin seeds and once they crackle, add hing, red chillies & saute for a few seconds till fragrant.1 teaspoon sunflower or any neutral cooking oil, ½ teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 red chillies
- Add green chillies and saute for a few seconds.1 green chilli
- Add turmeric powder, chilli powder, saute for a few seconds. Add bhuna masala, ¾ teaspoon salt, ¼ cup of water & saute for 2-3 minutes till oil floats on top.½ teaspoon turmeric powder, 1 teaspoon kashmiri chilli powder, ¼ cup bhuna masala, ¾ teaspoon salt, ¼ cup water
- Add cooked dal and simmer for 4-5 minutes till the dal absorbs the masalas.
- Garnish with chopped coriander leaves and serve.2 tablespoons finely chopped coriander leaves
Nutrition
2. Matar Paneer with Bhuna Masala
Matar paneer becomes a true weeknight hero when you use bhuna masala as the base. The slow-cooked masala already has layers of flavour, so the gravy naturally turns out rich and restaurant-style with minimal effort. Plus, you can customise by replacing paneer with chicken or prawn, or add more veggies. It goes so well with rotis, parathas or a bowl of steaming rice.
Matar Paneer made with Bhuna Masala
Ingredients
- 1 tablespoon sunflower or any neutral flavoured cooking oil
- ½ teaspoon jeera
- 1 bayleaf
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ cup + 2-3 tablespoons water
- ½ cup bhuna masala
- ¼ cup curds, whisked
- ½ teaspoon salt
- ½ cup green peas
- 200 grams paneer, cut into 1 inch cubes
- 1 teaspoon kasuri methi, roasted & crushed
- 2 tablespoons fresh cream
- 2 tablespoons finely chopped coriander leaves
Instructions
- Heat oil in a pan or kadai, add bay leaf, jeera and once it crackles, add turmeric powder, coriander powder, red chilli powder and saute for a few seconds. Add 2-3 tablespoons of water to avoid the burning of masalas.1 tablespoon sunflower or any neutral flavoured cooking oil, ½ teaspoon jeera, 1 bayleaf, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chilli powder, ½ cup + 2-3 tablespoons water
- Add bhuna masala, ½ cup of water, salt, cover and cook for 2-3 minutes. Add curds and saute for 2-3 minutes till the curds are cooked.½ cup bhuna masala, ¼ cup curds, ½ teaspoon salt
- Add green peas & cover and cook for 6-7 minutes. Add paneer, kasuri methi and cook for 2-3 minutes. Add fresh cream, coriander leaves and serve.½ cup green peas, 200 grams paneer, 1 teaspoon kasuri methi, 2 tablespoons fresh cream, 2 tablespoons finely chopped coriander leaves
Nutrition
3. Mixed Veg Sabzi with Bhuna Masala
I love making this mixed veg sabzi on fridge clean out days. Because believe me, this mixed veg sabzi made with our bhuna masala is the most delicious way to consume wilting veggies 😛 ! The bhuna masala clings beautifully to the vegetables, turning an everyday mix veg into something vibrant and flavourful. Again, customise with your choice of protein, swap it for whatever veggies you like and have available. Once you realise how it is to make a delicious veg sabji with bhuna masala, you’ll always keep this one in your backpocket!
Mix Veg with Bhuna Masala
Ingredients
- 1 carrot, cut into ½ inch long pieces, ¼ cup
- 3 green beans, cut into 1 inch long pieces, ¼ cup
- 6-8 large cauliflower florets, ⅓ cup
- 3 baby corns, cut into 1 inch long pieces, ⅓ cup
- ½ onion, cut into cubes, ¼ cup
- ¼ capsicum, cut into cubes, ¼ cup
- 1 ¾ cups water, divided
- ¾ teaspoon salt, divided
- 1 ½ teaspoons sunflower or any neutral cooking oil
- 1 inch ginger, julienned
- 1 teaspoon sliced garlic
- 1 green chilli, finely chopped
- ¼ cup bhuna masala, MFS link
- ½ teaspoon kashmiri chilli powder
- 1 teaspoon kitchen king masala
- ⅛ teaspoon garam masala powder
- ¼ teaspoon kasuri methi, roasted & crushed
- 2 tablespoons of fresh cream
- 2 tablespoons finely chopped coriander leaves
Instructions
- Boil 1 ½ cups of water with ¼ teaspoon salt, Add veggies- carrots, beans, cauliflower, baby corn and cook them for 8-10 minutes till they are cooked but firm & crunchy and not mushy. Overcooked veggies do not taste good in this recipe.
- Heat oil in a pan or kadai, add ginger, garlic & green chilli and saute on high for a few seconds. Add cubed onions, capsicum and saute on medium for a few seconds till they are roasted but not softened. Add bhuna masala, chilli powder & kitchen king masala, ¼ cup of water and cook on low for 2-3 minutes till the oil separates from the masala.
- Add cooked veggies, garam masala, kasuri methi, give a good mix & cook on low for 3-4 minutes till the veggies absorb the masala. Take care not to over cook the veggies.
- Add fresh cream, coriander leaves and serve.
Nutrition
If you are trying this out, tag your photos @my_foodstory or use #myfoodstories and share some curry love with me on Instagram
I have an older version of the bhuna masala curry paste and it has no cashews in the recipe. So how does it compare to the original ?
Hey Reenie, this is an improved version of the recipe. Cashews are added to get creaminess in the gravy. slight adjustment is made to the ratio of onion to tomatoes too, do leave a comment if you give a try
Very good from my first attempt I would suggest watching the video first and not relying on receipe.
Hi. Im new to cooking on my own. How would I use this paste. Can you share a recipe using this paste. God bless.
The recipe is posted in the article above.
Hi
Brilliant idea! I just have one question. How much past will I need to make curry for a family of 6.
Thank you,
Bongeka
I’m sorry I didn’t understand what you mean by ‘how much past’
She means ‘how much paste?’
thank you so much your blog is very helpful nice posts please share sum new idea and cooking easy tips for dal tadka Making daily cooking quick, easy & effortless, while making sure the food is super fresh & Healthy. With Kwik Foods. We also keep ready to Cook Samosa, please do try once.
I made a triple batch instead of freezing portions I pressure canned it one and two cup jars.
Perfect! So you can reach for the curry paste jar whenever you need! Good one, Stephen!
Can you teach us some recipes that use your bhuna masala? Most curry recipes don’t start with this, and I think it is hard for non-Indian people to improvise from this point to get an authentic taste.
Hey Michael, you may use this as the base for curries and stir fries using veggies, chicken or meat as per your choice.
This is such a brilliant idea. Perfect for busy people or parents with young children. It also means you don’t have to stink up the house every time. I made some to freeze during Ramadan the month of fasting so I don’t have to spend time in the kitchen.
All Richa’s recipes and videos are amazing.
Thank you so so much Fatima! So glad you enjoyed this recipe!