Bhuna Masala Sauce
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
-
Calories
60 kcal
-
Cuisine
Indian, Vegan, gluten-free
Bhuna Masala Sauce
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Easy Bhuna Masala Sauce for Indian curries. 1 Pot 30 Minute Masala Sauce. Bhuna means roasted. Use this roasted masala simmer sauce for quick curries. Add non dairy milk or cashew cream or yogurt. Vegan Gluten-free Recipe
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Ingredients
- 1 tsp oil
- 1 medium onion roughly chopped
- 10 cloves of garlic
- 1 inch big knob of ginger
- 1 hot green chile
- 1 to 1.5 tsp paprika or 5 to 7 kashmiri red chilies, soaked in warm water for 15 mins
- 1 tsp ground cumin
- 2 tsp coriander powder
- 1/2 tsp or more garam masala
- 4 fenugreek seeds optional
- 1/2 tsp cayenne
- 1/4 tsp Turmeric
- 1/4 tsp cinnamon
- 3 large tomatoes chopped
- 1/4 tsp salt
- 1/4 tsp sugar
- Additional spices to add for variations: Either or all of 1/4 tsp ground cloves 1/4 tsp black pepper, 1/4 tsp ground cardamom
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Instructions
- Blend all the ingredients except oil in a blender.
- Heat oil in a saucepan or skillet over medium heat. Add the blended mixture to the saucepan and continue to cook stirring occasionally for 20 to 25 minutes.
- The mixture will thicken, then start to darken. If the masala starts to burn, reduce heat to medium-low. The mixture will eventually start to leave the sides of the pan which is when it is done. See pictures above
- Store the masala sauce in an airtight container refrigerated for upto a week or frozen for upto a month.
- Alternate Method: Blend everything except tomatoes. Use a few tbsp of water if needed. Add the blended onion mixture to the saucepan with oil, and cook until the onion does not smell raw, stirring occasionally. 11 to 13 minutes. Then blend the tomatoes to a puree and add to the saucepan. Cook until the mixture is homogeneous and most of the watery puree has thickened. 10 to 15 minutes. Store.
Notes
- This is concentrated roasted masala sauce. To use, blend 2 to 3 tbsp of the sauce with 1 to 1.5 cup non dairy milk. Add to a saucepan with veggies or crisped tofu. Add salt to taste. Cover and cook for 10 minutes or until veggies are cooked to preference. Taste and adjust salt, sweet, and heat (cayenne). Add a dash of lemon and garnish with cilantro. Or blend with just enough non dairy milk to make a thick batter, toss in veggies or tofu or tempeh, salt and lemon juice and mix to coat. Bake for 30 minutes or until veggies are tender.
- Nutrition is 1 of 4 serves
Nutrition Information
Show Details
Calories
60kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Sodium
192mg
(8%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
880IU
(18%)
Vitamin C
20mg
(22%)
Calcium
38mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 192mg | 8% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 20mg | 22% |
| Calcium | 38mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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