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Bhuna Masala Sauce
5 from 33 votes

Bhuna Masala Sauce

Bhuna Masala Sauce is a thick, concentrated blend of onions, garlic, ginger, spices, and tomatoes cooked down to a dark, aromatic paste. This versatile sauce forms the base for many Indian dishes by providing a complex, roasted flavor with balanced heat and warmth from traditional spices.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 60 kcal
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. Blend all the ingredients except oil in a blender.
  2. 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.
  3. 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
  4. Store the masala sauce in an airtight container refrigerated for upto a week or frozen for upto a month.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 60

% 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.