Bhuna Masala | Indian Curry Paste
Versatile Indian curry paste for making instant stews, curries and gravies.
Ingredients
- 2 Cups Onion purée
- 2.5 Cups Tomato purée
- 3 Tbsps Cooking oil
- 2 Tsps Cumin seeds
- 6-7 Pcs Cloves
- 10-12 Pcs Black peppercorns
- 2-3 Pcs Star anise
- 2 Pcs Black cardamom
- 4-5 Pcs Green cardamom
- 2 Inches Cinnamon
- 2 Pcs Dry red chillies
- 2 Pcs Bay leaves
- 3 Tbsps Crushed ginger and garlic
- 1/3 Cup Whisked curd
- 2 Tsps Red chilli powder
- 2.5 Tsps Coriander powder
- 1.5 Tsps Roasted cumin powder
- 1/2 Tsp Turmeric powder
- Salt to taste
- 1 Tsp Garam masala
Instructions
- Heat 3 tbsps cooking oil in a pan and sauté 2 tsps cumin seeds, 6-7cloves, 10-12 black peppercorns, 2-3 star anise, 2 big cardamom, 4-5 small green cardamoms, 2 inches cinnamon and a couple of dry red chillies and 2 bay leaves. Sauté until fragrant. Now carefully remove the whole spices from the oil.
- Add in 3 tbsps crushed garlic and ginger (I used mortar and pestle), 2 chopped/crushed green chillies and then sauté 2 cups of puréed or finely chopped onion until it turns golden brown. Add in a few tsps of water if the onion paste gets dry. We need browned not burnt onions.
- Then add in 2.5 cups tomato purée, and cook them all until it releases oil and turns brownish red. Stir in 1/3 cup whisked curd and cook for another 7-8 mins (use coconut cream or thick coconut milk for vegan option). The paste would come together and start releasing oil again.
- Add the dry spices – 2 tsps red chilli powder, 2.5 tsps coriander powder, salt to taste, 1.5 tsps roasted cumin powder, 1/2 tsp turmeric powder, 1 tsp garam masala (the spices are added at a lesser than required amount at this stage, more to be added later while making the dish).
- Sauté it all until the spices are well blended in the paste and it looks cooked.
- Store in a clean and sterilised jar for upto a week in refrigerator or freeze them for upto 3 months.