Monday 20 July 2020

Bhuna Masala

This is the basic Indian curry paste or sauce which you normally use in your daily cooking. This recipe is actually a Punjabi style curry paste but I have added some curry leaves too. These days I am using more curry leaves in my daily cooking. so thought to add here too. hence you can definitely use this recipe in your Punjabi curries. This paste is versatile that you can store and freeze it if you dont have that time to prepare it instantly.

This is a simple recipe the basic ingredients i used are Tomatoes, Onions, ginger, garlic and some spices. These days, as my daughter's summer holidays are going on, hence I am busy with my shoots but I have to spend time with her as in this pandemic I cant send her to her friends place. so have to cook lunch breakfast dinner in time. and have to balance my work too. Still I dont used to freeze any of my curries or paste but for the people who cannot grab that time, this is the perfect recipe for them.

This time we are back with foodiemonday bloghop event, with theme of #desibasecurries. This theme was suggested by Preethi prasad.. Who owns blog Preethiscuisine

A wonderful blog has many lovely recipes...I like many of them but few are here,

Cheesy penne pasta
Veg masala khichdi

For this theme I made this Bhuna masala check out the recipe below and enjoy!!!


1/2 cup Oil
7-8 curry leaves
5 Onions medium diced
10 cloves Garlic minced
2 inch Ginger grated
4 Green Chili Pepper
6 Tomatoes medium chopped
2 tsp Kashmiri red chili powder
5 tsp Coriander powder
1 tsp Ground Turmeric
2 tsp Salt


1. Use a heavy bottom deep saucepan. Add the oil and onions, Curry leaves and saute for about 15 minutes. Stir at regular intervals from the start on stove.

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. Take it out in a glass jar or any jar once its cool down. freeze it and use it as per your need.