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Bhuna Masala - Quick Fix

Since we all going through a quarantine life and every one is working from home along with their family duties, I am sure every mom must be finding it extremely difficult and tiring to start cooking e from scratch along with engaging kids, and other daily chores. So today as I was reading some of my favourite bloggers, I got to know about a quick hack which you can make in advance and keep for 2 to 3 weeks. This reduces efforts and also allows us have ample time for other things. We talking about bhuna masala which is the base in most of our Indian curries. This recipe is inspired by a food blogger I follow. You can check out her blog here
So lets get started

Ingredients : 
  • 3 Tbsp oil
  • 1Tbsp Jeera or cumin seeds              
  • 750 gms onions- cut into chunks 
  • 50 grams Garlic⁠- peeled cloves
  • 50 grams Ginger⁠- roughly chopped
  • 45 Green Chillies  (adjust to taste)
  • 1 kg Tomatoes- cut into chunks
  • 1 tablespoon Chilli Powder⁠
  • 1/2 teaspoon Turmeric Powder⁠
  • 2 tablespoons Coriander Powder⁠
  • 1 teaspoon Cumin Powder⁠ (optional)
  • 1 teaspoon Garam Masala⁠
  • 1 teaspoon Salt⁠

  1. Add onions, ginger, garlic and green chillies to a food processor or mixer grinder, and chop till it is finely chopped. Keep this mixture aside and add tomatoes to the mixer and grind them to puree as well. 
  2. In a large pan or kadhai, heat oil and add cumin seeds. Once the cumin start spluttering add onions mixture.
  3. Cook stirring occasionally for 15-20 minutes till the onion mixture turns brownish in colour and oil separates from the sides 
  4. Add tomato puree, salt and all spices mentioned and cook on high heat while stirring continuously for 2 minutes. Reduce the flame and cook for another 15-20 minutes with the lid on. You can see oil start to appear on top. Its ready to use as a base for any curry. 
  5. To store for later, cool completely before transferring into ziplock bags or freezer friendly food safe storage containers.
  6. Bhuna Masala stays in the fridge for up to a week or in the freezer for up to three months.


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