Indian Curry Sauce | Bhuna Masala
Learn how to make this basic Indian Curry Sauce, also known as "Bhuna Masala" from scratch. It is base for many Indian dishes such as beans, lentils and curries.
Ingredients
- 6 medium onions, yellow or red, chopped( about 2 lbs)
- 6 medium tomatoes, chopped or pureed, I used Roma tomatoes (about 2 lbs)
- 4-6 green chili, I used Thai chili, adjust to taste
- 1 bulb garlic, minced (10-12 cloves)
- 2 inch ginger, grated
Ground Spices
- 1 teaspoon red chili powder, adjust to taste
- 2 tablespoon coriander powder, dhaniya powder
- 1 teaspoon Kashmiri red chili powder, for color (optional)
- 2 teaspoon turmeric powder, haldi powder
- 2 teaspoon cumin seeds
- 2 teaspoon salt
- ½ cup oil
Instructions
Stovetop Indian Curry Sauce Recipe
- Heat oil in a pan over medium heat. Once hot, cumin seeds, allow to crackle. Add chopped onions and ¼ teaspoon salt, and sauté until golden brown. Stir occasionally.
- Add minced garlic and grated ginger to the pan. Sauté for another 2-3 minutes until the raw smell disappears.
- Now, add the ground spices - coriander powder, red chili powder, turmeric powder, Kashmiri red chili powder (optional), and salt to taste. Mix well and cook for 2-3 minutes, so they release their flavors.
- Add chopped or pureed tomatoes and green chilies to the mixture. Cook until the tomatoes become soft and the oil starts separating from the masala.
- Keep stirring and cooking until the masala becomes thick, and the oil starts to separate from it. This process is known as "bhuna," which intensifies the flavors of the spices.
- You can keep it as it or blend it, depending on your preference.
- Allow the masala to cool completely before storing it in the refrigerator or freeze it.
How to make Indian Curry Sauce in an Instant Pot
- Turn on the Instant Pot and select the "Saute" function. Adjust to the "More" setting.
- Add oil (vegetable or ghee) to the Instant Pot and let it heat up.
- Add cumin seeds, and allow them to crackle. Add finely chopped onions, ¼ teaspoon of salt (speeds up the cooking process), and sauté until golden brown. This will take about 15 minutes.
- Add minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until the raw smell disappears.
- Stir in coriander powder, red chili powder, turmeric powder, Kashmiri red chili powder (optional), and salt. Mix well.
- Add chopped or pureed tomatoes and green chilies to the pot. You don't need to cook the tomatoes down, since their liquid is essential for pressure cooking. Scrape the bottom of the inner pot to make sure nothing is stuck. If required, add 1-2 tablespoons of water and deglaze the pot.
- Cancel the "Saute" function. Secure the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" function and set the timer for 10 minutes.
- Once the cooking time is complete, allow for a natural release for about 10 minutes. Then, carefully perform a quick release to release any remaining pressure.
- Use an immersion blender to blend the sauce to your desired consistency. This step is optional; you can leave it chunky if you prefer.
- Taste the sauce and adjust the seasoning if needed. Add more salt or spices according to your preference.
- Allow the masala to cool completely before storing it in the refrigerator or freeze it.
Notes
Nutrition value: It is for ½ cup of curry sauce.
Please refer to the post for the following:
- Storage (Freezer option)
- How to use Indian Curry Sauce
- Recipes using Indian Curry Sauce
Nutrition
Nutrition Facts
Indian Curry Sauce | Bhuna Masala
Amount per Serving
Calories
122
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
449
mg
20
%
Potassium
244
mg
7
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
612
IU
12
%
Vitamin C
14
mg
17
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
bhuna masala, indian curry sauce