Name: Instant Bhuna Masala
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: Makes about 1 kg of masala, sufficient for 8-10 servings of a dish.
Cuisine: Indian
Ingredients: 5-6 Cloves; 3 tsp Jeera (Cumin Seeds); 2 Black Cardamom; 600 grams Chopped Onions; 600 grams Chopped Tomatoes; 100 grams Chopped Garlic; 100 grams Chopped Ginger; 3 Chopped Green Chillies; 250 ml Cold Pressed Mustard Oil (or oil of your choice); as prepared above Ground Roasted Mixture; 5 tsp Kasuri Methi (Dry Fenugreek Leaves); 5 tsp Deghi Mirch (Red Chilli Powder); 5 tsp Coriander Powder; 2 tsp Turmeric Powder; 10 tsp (50 grams) Sendha Namak (Rock Salt)

Ready in

65 mins

Cuisine

Indian · North Indian

Prep Time

25 min

Cook Time

40 min

Serving

Makes about 1 kg of masala, sufficient for 8-10 servings of a dish.

Calories / Serving

~250 kcal

Recipe by Rajan Singh Jolly on YouTube

Recipe Summary

This recipe demonstrates how to prepare a versatile Instant Bhuna Masala, a rich and aromatic base for various Indian dishes. It involves dry roasting whole spices and fresh vegetables, grinding them into a fine paste, and then slow-cooking the paste with oil and powdered spices until the oil separates and the masala turns a deep brown color. This ready-to-use masala can significantly reduce cooking time for future meals.

Adjust servings

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All Ingredients - For Dry Roasting

Cloves 5-6
Jeera (Cumin Seeds) 3 tsp
Black Cardamom 2
Chopped Onions 600 grams
Chopped Tomatoes 600 grams
Chopped Garlic 100 grams
Chopped Ginger 100 grams
Chopped Green Chillies 3

All Ingredients - For Roasting the Bhuna Masala

Cold Pressed Mustard Oil (or oil of your choice) 250 ml
Ground Roasted Mixture as prepared above
Kasuri Methi (Dry Fenugreek Leaves) 5 tsp
Deghi Mirch (Red Chilli Powder) 5 tsp
Coriander Powder 5 tsp
Turmeric Powder 2 tsp
Sendha Namak (Rock Salt) 10 tsp (50 grams)

Tools You'll Need

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)

Step-by-Step Instructions

Step 1: Dry Roast Whole Spices

Keep a pan on medium heat and add the jeera, cloves, and black cardamom. Dry roast for .

Step 2: Add Vegetables for Dry Roasting

Add the sliced onions, chopped tomatoes, chopped garlic, chopped ginger, and chopped green chillies to the pan. Keep the heat on medium and stir roast for until the vegetables soften slightly and some moisture evaporates.

Step 3: Cool and Grind Mixture

Remove the dry-roasted mixture from the heat and let it cool down completely. Once cooled, grind it to a fine paste without adding any water.

Step 4: Heat Oil

In a clean pan, add the 250 ml of mustard oil. Keep the heat on medium and let the oil get hot. Once the oil is hot, reduce the heat to low and stir the oil a few times.

Step 5: Add Ground Paste to Oil

Carefully add the fine ground mixture (from Step 3) to the hot oil. Carefully stir and mix the paste with the hot oil until well combined.

Step 6: Roast the Masala Base

Once the oil is well mixed with the paste, raise the heat to medium. Stir roast the mixture continuously, or from time to time to prevent sticking, until it turns brown. This initial roasting will take about .

Step 7: Add Powdered Spices

After cooking for , add the remaining spices: salt, coriander powder, turmeric powder, red chilli powder, and kasuri methi. Mix until all spices combine well with the masala base.

Step 8: Final Roasting of Bhuna Masala

Continue to cook and stir the masala until it turns a deep brown color and the oil separates out from the mixture. The water content should also dry completely. This final roasting process will take approximately .

Step 9: Cool and Store

Once the bhuna masala is ready (dark brown, oil separated, and dry), remove it from the heat and let it cool down completely. Transfer the cooled bhuna masala to an airtight jar and store it in the fridge. It will keep good for 15 days.

Pro Tips

• Store the cooled bhuna masala in an airtight jar in the fridge for up to 15 days.

• Add garam masala fresh when preparing a dish with this bhuna masala, as it tastes best when added fresh.

Recipe Variations

• This ready bhuna masala can be used to prepare any type of dry or gravy dish.

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