It’s the mother of all curry bases and exactly what you need when you want curry in a hurry. Bhuna masala is the perfect everyday Indian curry paste and I for one can’t do without it!
It’s a lifesaver for so many reasons:
- Perfect base for most Indian curries
- Can be used for north indian as well as south indian dishes with some add-ons and minor tweaking
- Stays good in the refrigerator for up to a week
- Freezes really well
These days it’s pretty easy to buy it off the shelf. But preservatives. And when it’s so easy to make your own and store, why buy when you can DIY. You see I’m all about the rhyming today.
It’s like a concentrated paste with the goodness of ginger, garlic, green chilies, onions, tomatoes and wonderful Indian spices. Most curries in India start with bhuna masala.
I realised that I ended up making this every time I was making Indian curries. And I smartened up. Figured that I could make a larger batch and just leave it in the fridge for a week’s worth of curries/ dal’s or freeze it for later. Perfect time saving trick.
Tell me you are as busy as I am? With no time to shower even. Okay that’s just me. But busy or not, this is arsenal. For the best curries ever.
Here’s how I store this – I have small freezer friendly boxes which can store 3/4 cup of bhuna masala each. That’s exactly what I need when I’m making dinner for two. Plus I can just put the lid on and dump these in the freezer for later. So win win.
I’m all about the easy cooking these days because I realize how between binge watching on Netflix and work, I don’t have too much time left for cooking. Kidding.
But speaking of Netflix, here’s what’s on our recommended list right now, if you are looking for ideas:
- Chef’s Table
Serious advice: Don’t go down the black hole. It’s safer for you if you are still ignorant. But if you insist, check out these shows and give me a holler. We can exchange notes.
This recipes makes approximately 3 cups of Bhuna Masala, and you can easily halve or double this recipe.
Bhuna Masala is an everyday indian curry paste made with onions and tomatoes. It’s the base for most Indian curries. Freezer friendly and super easy!
- 3 tablespoons (Oil)
- 1 tablespoon Ghee ((optional))
- 1 tablespoon Jeera (or Cumin Seeds)
- 6 Red Onions (, finely chopped)
- 1 teaspoon Chili Paste (Green)
- 1 tablespoon Garlic (Paste)
- 1 tablespoon Ginger (Paste)
- 8 Tomatoes (large , finely chopped)
- 1 teaspoon Chili Powder (Red)
- 1/2 teaspoon Haldi (or Turmeric Powder)
- 1 tablespoon Dhaniya (or Coriander Powder)
- 1 teaspoon Jeera (or Cumin Powder)
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- In a large pan or kadhai, heat oil and ghee and add cumin seeds. Once the seeds start spluttering add onions.
- Cook till the onions are translucent and start smashing up easily. Add green chili paste, ginger and garlic paste and saute for 2-3 minutes.
- Add chopped tomatoes, salt and all the remaining spices and cook on high heat while stirring continuously for two minutes. Reduce the flame and cook for another 10-15 minutes with the lid on, till the tomatoes break down completely.
- Use 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 a month.
The nutrition label is for 3/4 cup Curry Paste