Next in its series of Ready Mixes and instant pastes, Foodialogues brings to you “Ready to use Bhuna Masala”.
Bhuna masala instant paste is the perfect everyday Indian curry base with a rich mix of Indian flavours and spices. This basic paste gives an authentic twist to all curries and subjis. Add a few spoonsful of this homemade paste to panner/vegetables/dals/pulses to give an instant delicious curry. Create a Rajma Masala, a Peas Paneer, or a Dal Makhani, in a jiffy without the ordeal of extensive cooking. Refrigerate or freeze it up as a paste or cubes for easy and delicious cooking.
Ingredients for Bhuna Masala:
- Onions 500g
- Tomatoes 1 kg
- Ginger peeled and chopped 50g
- Garlic peeled 50 g
- Garam masala 50 g
- Coriander seed powder/Dhania powder 75 g
- Red chilly powder 50 g
- Kashmiri chilly powder 25 g
- Turmeric powder 50 g
- Oil 250 g
- Cumin seeds/jeera 2 tbsp
- Bay leaf 2
- Salt as required
Bhuna Masala Preparation Method:
- Roughly chop the onions and grind them to a coarse paste along with ginger and garlic. Set aside.
- Similarly, chop tomatoes and grind them separately into a coarse paste. Set aside.
- Heat oil in a heavy-bottomed pan. Add cumin and bay leaf and allow cumin to turn brown.
- Add the onion paste, lower the flame, and fry the paste, stirring constantly till the paste turn light brown. Take care does not burn the paste. The best results are in a non-stick kadai.
- Add all the spice powders and cook on low flame for another 5 minutes or till the paste becomes almost dry. Add the required salt.
- Add the tomato puree and continue to cook on low flame till oil separates. Buna Masala is now ready.
- Cool the mixture. Pack in jars /Ziplock pouches or simple freeze in ice cube trays. Stays good in the refrigerated state for 1 month. Frozen buna masala will stay good without flavour loss for 6 months. In the case of frozen cubes, thaw them at room temperature before use.
Bhuna masala is ready 🙂
