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How to make Indian Bhuna Masala

How to make Indian Bhuna Masala - Recipe to make the base for all Indian Sauces.It's easily Freezable and a great shortcut.
Course Sauce, tips and resources
Cuisine Indian
Keyword How to make Indian Bhuna Masala
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 1 tbsp Oil or Ghee
  • 3 Cloves of Garlic- Crushed
  • 1 cm Ginger- Grated or Crushed
  • 1 Green Chilli- Split Optional
  • 3 Onions- Chopped
  • 4 Tomatoes- Pureed or grated

Spices

Instructions

Stove Top Method

  • Heat the oil in a Kadai or a pan
  • When its hot, add Jeera and let it splutter.Add Bay leaf, cloves and Star Anise if using.
  • Add the Green Chilli and Ginger Garlic.Cook for 30 seconds
  • Add the chopped onions and saute till they are medium brown.Takes about 10 minutes.
  • To the onions, Add the spice powders- Coriander powder, Garam Masala and Chilli Powder.Roast the masala for about 30 seconds. 
  • Once the onions and masalas are cooked, add the tomatoes puree.Mix everything toghether
  • Bhuno or cook the masala till the water evaporates and the masala looks solidish and the smell of raw tomato goes away.This step takes about 10-15 minutes.
  • Use as required in Curries and Sabzis.

Instant Pot Method

  • Heat the instant pot in SAUTE mode.Once hot, add oil.
  • When it's hot, add Jeera and let it splutter.Add Bay leaf, cloves and Star Anise if using.
  • Add the Green Chilli and Ginger Garlic.Cook for 30 seconds
  • Add the chopped onions and saute till they are medium brown.Takes about 10 minutes.
  • To the onions, Add the spice powders- Coriander powder, Garam Masala and Chilli Powder.Roast the masala for about 30 seconds. 
  • Once the onions and masalas are cooked, add the tomatoes puree.Mix everything toghether and cancel SAUTE ,close the instant pot.
  • Select PRESSURE COOK for 10 minutes on HIGH with the valve in SEALED position.
  • After the cooking time is over, Let the pressure release naturally for 10 minutes.
  • Open, give it a stir.Let is cool down before transferring to storage.