Bhuna Masala Sauce

Easy Bhuna Masala Sauce for Indian curries. 1 Pot 30 Minute Masala Sauce. Bhuna means roasted. Use this roasted masala simmer sauce for quick curries. Add non dairy milk or cashew cream or yogurt. Vegan Gluten-free Recipe

Bhuna Masala Sauce

INGREDIENTS

• 1 tsp oil
• 1 medium onion, roughly chopped
• 10 cloves of garlic
• 1 inch big knob of ginger
• 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 ground cumin
• 2 tsp coriander powder
• ½ tsp or more garam masala
• 4 fenugreek seeds(optional)
• ½ tsp cayenne
• ¼ tsp turmeric
• ¼ tsp cinnamon
• 2 to 3 large tomatoes chopped
• ¼ tsp salt
• ¼ tsp sugar
• Additional spices to add for variations: Either or all of ¼ tsp ground cloves, ¼ tsp black pepper, ¼ tsp ground cardamom

INSTRUCTIONS

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

This is concentrated roasted masala sauce. To use, blend 2 to 3 tbsp of the sauce with 1 to 1.5 cup non dairy milk. Add to a saucepan with veggies or crisped tofu. Add salt to taste. Cover and cook for 10 minutes or until veggies are cooked to preference. Taste and adjust salt, sweet, and heat (cayenne). Add a dash of lemon and garnish with cilantro. Or blend with just enough non dairy milk to make a thick batter, toss in veggies or tofu or tempeh, salt and lemon juice and mix to coat. Bake for 30 minutes or until veggies are tender.

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