We don’t realize the importance of meal prep until a few regular takeouts, birth of a child, or some additional responsibilities at home. I realized the importance of meal prep only after having my daughter. The whole teething situation took a toll on my 6 month old. The only thing that brought her the slightest comfort was me holding her. We ordered n number of takeouts. That’s when I realised, it is indeed time to meal prep. And Bhuna Masala and Chutneys were the first things I meal prepped.
What is Bhuna Masala?
Bhuna masala is a concentrated Indian Curry sauce that is slow cooked by caramelizing onions and tomatoes with lots of fresh aromatics and spices. I like to slow cook this masala as more you cook, you get more intense flavors. While to make this even more easier on you, you can even use the instant pot.
Is this Indian Curry Paste Vegan?
My recipe uses a mix of both ghee and oil for tempering. But, if you wish to make this Curry Paste vegan, just substitute ghee with any flavorless Oil.
How to Store this Curry Paste?
The Curry Paste easily stays fresh in the refrigerator for upto 5-7 days. The best thing about this masala is that it freezes really well, and stays good in the freezer for upto 3-4 months. I prefer using an ice cube tray and freezing about ⅓rd Cup of curry paste in each cavity. Once it freezes, I transfer these cubes in a ziplock bag, and use them as needed.
How many Cups Of Bhuna Masala does this Recipe Make?
This recipe makes about 8-9 Cups of Bhuna Masala. You can use this recipe to make Dal fry, Dal Tadka, Rajma, Chole, Paneer , Or Any South Indian Curry too. Just a few little tweaks here and there, and you have a perfect meal for your family.
How To Use Bhuna Masala in Different Curries?
Will you believe me if I tell you that I prepared Matar Paneer and Dal Fry here in this picture using the same Curry Paste? All you need to do are a few minor tweaks. I will give you a few examples on how to use this curry paste to make different Indian Curries.
If you are making any paneer or mix veg curry, add ghee + oil in a pot. Add directly the meal prepped bhuna masala, instead of Onions and Tomatoes. Just soak the cashews in hot water for some time and make cashew paste and add it to the curry. Add Kasuri Methi, Fresh Cream and done. If you are making dal fry, In oil/ ghee add cumin seeds, finely chopped garlic , slit green chillies. Add Bhuna Masala, instead of adding onions and tomatoes. Next add in the Boiled Dal. Add water to adjust the consistency. Finish it with lots of cilantro, crushed kasuri methi and salt. To Make any South Indian Curry, A tempering of mustard seeds and curry leaves is a must, so prepare this tempering before adding the bhuna masala. I have made sambhar using this curry paste and it absolutely tastes delicious. For cooking Mushrooms or any kind of meat, use the bhuna masala right after tempering. Now it depends on what style you want to cook. But all you have to do is skip adding onions and tomatoes, ginger garlic, and skip on the later step.
You might want to Try these Recipes Using Bhuna Masala
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