Bhuna Masala Recipe, Bhuna Masala Recipe for Gravy Dishes
Recipe type: Base
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Bhuna Masala Recipe is a ready fried masala paste used for making thick brown-red curry / sauce or base. Bhuna means to fry in India hence the title. It hails from North East India, Calcutta and also some parts of Uttar Pradesh.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the red paste:
  • 18-20 dry kashmiri red chilies
  • 1 inch ginger
  • 10-12 garlic cloves
For the Bhuna Masala:
  • 2 tbsp oil + 2 tbsp more oil
  • 1 tbsp cumin seed
  • 1 t/s caraway seed
  • 2-3 bay leaves
  • 2 inch cinnamon stick
  • 1 t/s fennel seed
  • 2-3 black cardamom
  • 5-6 green cardamom
  • 1 star anise
  • 20 peppercorn
  • 10-12 cloves
  • 1 -2 mace blades
  • 2 tbsp ginger-garlic paste
  • 2 medium sized onion
  • 1 t/s sugar
  • 2 tomatoes
  • 2 tbsp coriander powder
  • ¼th tsp turmeric powder
  • salt as per taste
How to make the recipe?
  1. Soak kashmiri chilies in warm water for 30 mins. Now grind all the ingredients with little water and place aside.
  2. Take a pan add 2 tbsp oil saute all whole garam masala (spices) along with cumin, caraway and fennel.
  3. Once they leave a good aroma saute onion until they are light brown in color. Add sugar and some salt which would help the onion to caramelize faster.
  4. Add the tomatoes and ginger-garlic paste. Allow to cook until tomatoes soften. Add all the spice powder and mix nicely.
  5. Allow the mixture to cool down and grind until it's a uniform paste.
  6. Again take the same pan add rest of oil fry the grounded mixture until it starts leaving the edges of the pan.
  7. Lastly add the red paste and fry until the moisture evaporates. Add salt for seasoning. Once the mixture is thick and leaves the edges of the pan. Now you could fry them more until it's dark brown or leave them red. You could fry the paste again when you are cooking for any dish in future.
  8. Switch off the gas allow to cool and store them into an airtight container. Place them in the freezer and use as and when required. You could add some more oil to preserve the paste for longer time.
1. Use bedgi chilies or kashmiri chilies for a deep red color.
2. If you love spice then add more chilies.
3. It's important to cook the paste else it might get spoiled soon.
Recipe by Flavors of Mumbai at