Ingredients

• Oil – 2 tablespoons ⁠
• Ghee ⁠– 1 tablespoon (optional)
• Cumin seeds – ⁠1 tablespoon
• Red onions⁠ – 750 grams (peeled and cut into four parts)
• Garlic⁠ – 50 grams (peeled cloves)
• Ginger⁠ – 50 grams (peeled and chopped)
• Green chillies– 4 to 5
• Tomatoes⁠  – 1 kg (cut into four parts)
• Chilli powder⁠ – 1 tablespoon
• Turmeric powder – ⁠½ teaspoon
• Coriander powder – 2 tablespoons ⁠
• Cumin powder⁠ – 2 teaspoon
• Garam masala⁠ – 1 teaspoon
• Salt⁠ – 1 teaspoon

Method

1. Add onions, ginger, garlic and green chillies to a mixer grinder.

2. Chop them till the mixture resembles a coarse chop.

3. Remove this mixture in a bowl.

4. Add tomatoes to the mixer grinder and grind them to puree.

5. In a large kadhai, heat oil and ghee and add cumin seeds.

6. When the seeds start spluttering, add the chopped veggies.

7. Stir occasionally while cooking for 15–20 minutes till the onion mixture turns brown.

8. Add tomato puree, salt and all the remaining spices.

9. Cook on high heat for two minutes while stirring continuously.

10. Reduce the flame and cook for another 15–20 minutes with the lid on.

11. This mixture can be used as a base for curries and stir-fries.

12. For storage, cool the mixture completely and put it in the freezer.

13. Bhuna masala can be stored in the fridge for 5 days or in the freezer for three months.