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Bhuna Masala

Bhuna Masala

Bhuna masala is a concentrated Indian Curry sauce that is slow cooked by caramelizing onions and tomatoes with lots of fresh aromatics and spices. I like to slow cook this masala as more you cook, you get more intense flavors.
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Course: Main Course
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9 Cups
Author: Aayushi Patel

Equipment

  • Heavy Bottom Pot
  • Instant Pot - To Make Bhuna Masala In the Instant Pot, Read the Instructions in Notes

Ingredients

  • 3 Tbsp Ghee
  • 2 Tbsp Any Flavorless Oil I am using Avocado Oil
  • 3 Tsp Cumin Seeds
  • 15 Cloves Garlic Roughly Chopped
  • 3 Inch Ginger Roughly Chopped
  • 7-8 Green Chilies Slit into Halves
  • 1/2 Cup Cilantro Tightly Packed
  • 1/3 Cup Kasuri Methi
  • 8 Cups Thinly Sliced Onions You will need about 5-6 Onions
  • 3 Tsp Salt
  • 10 Cups Tomatoes Cut one Tomatoes into 4 Parts | You will need about 10- 12 Tomatoes
  • 4 Tbsp Kashmiri Red Chili Powder
  • 3 Tbsp Coriander Powder
  • 1 +1/2 Tbsp Turmeric
  • 3 Tbsp Garam Masala
  • 1 Tbsp Sugar

Instructions

  • Add ghee and oil to the heavy bottom pot. Let it heat up.
  • Once hot, add the cumin seeds. Let them Splutter
  • Next add in all the aromatics. Garlic, Ginger, Green Chilies, Cilantro and Kasuri Methi. Give them a mix, and add the thinly sliced onions.
  • Now add salt, to make sure the onions start to cook quickly.
  • Let the onions cook on a medium flame, and slowly caramelize them. You will notice that the onions start to turn brown, and will eventually release all the water.
  • Next add in the the tomatoes.
  • Add all the spices. The red Chili Powder, Coriander Powder, Turmeric and Garam Masala. Mix everything thoroughly.
  • Slowly cook the Masala Until Tomatoes are Mushy.
  • Lastly add in the sugar to balance all the acidity from the tomatoes.
  • Once this is done, let the masala cool down.
  • Add the masala in a high powered blender. Grind into a smooth Puree.
  • Store about 2-3 cups of Bhuna Masala in an air tight canning jar the refrigerator to use it during the first week.
  • Store the rest of the Bhuna Masala in Ice Cube Trays of your choice. Once they are frozen, place them in a freezer safe ziplock bag.

Notes

  • Slow cooking helps to preserve the nutrients and flavors of this masala for a longer period of time. Since, my recipe makes a huge batch of this masala I Prefer to slow cook it. 
  • I do not like to add cashews in my bhuna masala, as I also use it for dals, and other vegetarian curries that doesn't use cashews. 
  • If you wish to make this in an Instant Pot. Simply Press Saute. Follow all the steps up until you add sugar. The only thing is that you don''t have to wait for onions to caramelize. Once they are soft add the tomatoes.  Press Cancel on the Instant Pot. Close the lid and Pressure Cook on High Pressure 15 minutes. If there is access water, press saute and let it cook to get rid of all the excess water. Let it cool down. Add the masala to the blender. Grind until pureed.