Bhuna Masala Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
60 kcal
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Cuisine
Indian, Vegan, gluten-free
Bhuna Masala Sauce
Description
The Bhuna Masala Sauce recipe starts by blending onions, garlic, ginger, green chile, paprika (or soaked Kashmiri red chilies), cumin, coriander powder, garam masala, fenugreek seeds, cayenne pepper, turmeric, cinnamon, tomatoes, salt, sugar, and ground cloves with black pepper and cardamom into a smooth mixture. Cooking this blend in oil over medium heat for 20 to 25 minutes reduces and thickens the sauce while developing deep roasted flavors without burning.
The cooking process involves stirring occasionally to prevent sticking and adjusting heat as the mixture darkens and begins to leave the sides of the pan, indicating readiness. This concentrated masala sauce serves as a flavor base, to be mixed with non-dairy milk and combined with vegetables, tofu, or tempeh as desired.
The finished sauce offers a rich, aromatic profile with earthy spices and balanced heat. It can be stored refrigerated for up to a week or frozen for up to a month, convenient for making various curry-style dishes at home by adjusting liquid and seasoning during final preparation.
When using, blend a few tablespoons of the masala with non-dairy milk and cook with your chosen ingredients to develop a customized curry or bake coated vegetables until tender. Adjust salt, sweetness, and heat as preferred, and garnish with lemon and cilantro for freshness.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1 onion roughly chopped, medium
- 10 cloves garlic
- 1 inch ginger big knob
- 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 cumin ground
- 2 tsp coriander powder
- 1/2 tsp garam masala or more
- 4 fenugreek seeds optional
- 1/2 tsp cayenne pepper
- 1/4 tsp Turmeric
- 1/4 tsp cinnamon
- 3 tomato large, chopped
- 1/4 tsp salt
- 1/4 tsp sugar
- ground cloves 1/4 tsp black pepper, 1/4 tsp ground cardamom, additional spices to add for variations, either or all of 1/4 tsp
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
- Blend the ingredients carefully to achieve a smooth masala base before cooking.
- Cook the sauce until it darkens and thickens, watching closely to avoid burning.
- Store in airtight containers refrigerated for up to one week or frozen for up to one month.
- Use the sauce as a base by diluting with non-dairy milk and cooking with vegetables, tofu, or tempeh according to preference.
- Adjust seasoning such as salt, sweetness, and heat after combining with other ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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