Bhuna Masala Recipe
Basic Bhuna masala recipe which is generally used as a base for my everyday Punjabi curries. Usually, I cook this bhuna masala in large quantity at least the amount which I can use for minimum four times. It stores very well in the freezer, so one can cook even more of it and store it in individual portions. I usually cook it when I am cooking something else, and I have some extra time. So that I can use it later whenever I am pressed for time, and still want to eat a home cooked meal.
When you want to use the bhuna masala in any recipe, mix it with ginger or garlic or any other herb according to the flavour profile of the dish you are cooking. This recipe of bhuna masala is for Punjabi style or north India curry, one or two ingredients or even cooking style may vary if you are making curries from other regions.
You can store this bhuna masala in the freezer for up to 4-6 weeks. I suggest to portion it for individual curries, so you don’t have to take out the whole container, thaw it and refreeze it can make it even more cumbersome and that will also increase the chances of spoilage.
You can even double or triple amount of ingredients and make 2-3 batches of bhuna masala to sail through a busy week. I always make my bhuna masala in the big batch so that it lasts me for week or so. It’s a great time saver for everyday Indian cooking.
Video on How to Make Bhuna Masala
Bhuna Masala Recipe
- 250 g onion
- 2 tbsp vegetable oil
- 300 g Tomatoes
- 2 tsp salt
- 2 tsp red chilli powder
- 2 tsp turmeric
Grind onion and tomatoes into fine paste separately
Pour cooking oil in the pan and add onion paste into it.
Leave it to simmer on the stove keep stirring in between when starts leaving the edge of the pan add pureed tomatoes to it and let the paste cook for 10-15 minutes more on the lowest heat setting.
Take it out of pan let it cool, portion it and store in the freezer and use it later.