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!!!

Ingredients:

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

Method:

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.


Enjoyyy!!!!

8 comments:

  1. Punjabi bhuna masala adds so much depth and flavor to the curries. You are right Waagmi balancing work, kids and home in this corona pandemic is really challenging.

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  2. Kashmiri red chilli has given such a bright and deep color to this curry which makes it appetizing as we eat with the eyes first and then the mouth . Loved the click too

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  3. I love the colors n using curry leaves is definitely innovative. will try once my stock gets over.

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  4. This is such a versatile masala base that can be used in so many different ways for different dishes.. I like the use of curry leaves here as we don't use in bhuna masala. lovely share for people who are hard pressed on time.

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  5. Bhuna masala is so versatile Waagmi. Even if I am hard pressed for time to prefer to cook with fresh masalas. This is so Handy for busy days.Beautiful click.

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  6. Bhuna masala looks stunning with awesome pic, surely it adds good taste to any curry. Easy to prepare curries if this masala is ready.

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  7. I agree, Bhuna masala is so versatile and one make many dishes using this as a base. I always keep this masala in my fridge to make a curry within few time.

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  8. Bhuna masala is key ingredient in Indian cuisine and always so versatile. This looks so delicious and beautiful capture as usual

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