Bhuna Masala Recipe

Bhuna Masala Recipe

Other Name – Brown Curry Paste

This paste is the base of many Indian curries, gravies and dry vegetables. When you have this ready in your refrigerator, you can make many dishes in just 15-20 minutes. Any good Indian curry depends upon the slow and proper cooking of this masala.

INGREDIENTS :

1. Oil (Refined Vegetable Oil) – half cup (100 gms)
2. Cumin – half tea spoon
3. Cinnamon – 2 pieces of 2 inches each
4. Bay Leaf – 4 small leaves
5. Raw Onion Paste – 2 1/4 cups (500 gms)
6. Ginger Garlic Paste – 10 tea spoons (50 gms)
7. Degi Chili Powder – 4 tea spoons
8. Turmeric – 1 tea spoon
9. Coriander Powder – 3 tea spoons
10. Raw Tomatoes Paste – 2 1/2 cups (500 gms)

PRE-PREPARATION:

• Peel, wash and blend onions to make paste.
• Wash and blend tomatoes to make paste separately.
• Take half of ginger and garlic each, and blend with some water to make fine paste.

PREPARATION METHOD:

1. Heat oil in a kadahi / pan on medium high heat.
2. Add cumin, bay leaf and cinnamon.
3. Stir for a minute and add onion paste.
4. Now cook the onion paste for approximately 25 minutes to get golden brown colour.
5. Add ginger garlic paste and cook for around 3-4 minutes.
6. When the row flavor goes away and ginger garlic is cooked, add degi chili, turmeric, coriander powder and a splash of water (2-3 table spoons of water) to bring all the ingredients together and to avoid burning.
7. Immediately add blended tomatoes paste and cook again for around 25 minutes till the masala is brown in color.
8. The total cooking time is approximately 55-60 minutes and when it is cooked properly, turn off the flame.
9. Let it cool down completely, transfer to glass jar and store in refrigerator for 5-7 days.
10. Use it as a curry base in making many Indian dishes. (We have shown few recipes in coming pages)

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