Servings
Font
Back
Indian Curry Sauce Recipe (Onion Tomato Bhuna Masala)
4.9 from 165 votes

Indian Curry Sauce Recipe (Onion Tomato Bhuna Masala)

This Indian Curry Sauce, also known as Onion Tomato Bhuna Masala, relies on a blend of sautéed onions, garlic, ginger, green chilies, and Roma tomatoes combined with spices like Kashmiri red chili powder, coriander, and turmeric. Cooked together in an Instant Pot or on the stovetop, it forms a richly spiced, thick sauce that acts as a flavorful base for many curries. The slow cooking intensifies the flavors and results in a thick, aromatic masala suitable for various dishes.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 120 kcal
Course: Condiments
Cuisine: Indian

Ingredients

  • 1/2 cup neutral cooking oil generic cooking oil
  • 5 onion yellow medium diced, about 2 lbs
  • 10 cloves garlic minced
  • 2 inch ginger grated
  • 4 green chili pepper I used Thai chili, optional
  • 6 tomato medium chopped, I used Roma tomatoes, about 2 lbs
Spices
  • 2 teaspoon Kashmiri red chili powder adjust to taste
  • 5 teaspoon coriander powder dhaniya powder
  • 1 teaspoon turmeric powder ground, aka Haldi powder
  • 2 teaspoon salt

Instructions

Instant Pot Method:
    Cup of Yum
  1. Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
  2. Add oil, then diced onions and stir them.
  3. Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
  4. Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
  5. Add the spices. Then add tomatoes and stir well.
  6. Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
  7. Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
  8. When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
  9. You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
  10. This recipe makes about 6 cups of curry sauce.
Stovetop Method:
  1. Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
  2. Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals. 
  3. The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.

Notes

  • Store the curry sauce in the refrigerator for up to one week.
  • Freeze in small portions using ice cube trays or silicone molds for easy use later.
  • Frozen masala cubes can be added directly to dishes without thawing when pressure cooking.

Nutrition Information

Calories 120kcal (6%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 449mg (19%) Potassium 238mg (5%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 611IU (12%) Vitamin C 15mg (17%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 120

% Daily Value*

Calories 120kcal 6%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 449mg 19%
Potassium 238mg 5%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 611IU 12%
Vitamin C 15mg 17%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.