A low-fat Apple and Cashew nut Halwa Recipe that tastes amazing is deal for the coming festive season of Navratri and Diwali. Comfort food for the Fall season too! Simple, easy and healthy! You can adapt the Apple Pudding to suit a Vegans too!
Bhuna Masala is one of the many Masala in Indian Cuisine.
Bhuna Masala is a convenience that can be used for both vegetarian curries and non-vegetarian gravies. It’s ideal for those times when you need a quick and delicious gravy comforting gravy maybe because you have a guest or because you need a comforting meal.
For the #Buffet on the Table when I was browsing for Indian dishes I came across Bhuna Masala on Banaras Ka Khana. I just wanted to make the masala and use it. I could not make it then but did make it recently and used it in many different types of gravy, unfortunately, I don’t remember what I made, no pictures you see.
Bhuna is frying in Hindi so you know this masala is made after a lot of ‘bhunooing’, the origins of this masala is North-East India and Uttar Pradesh. It’s like Sangeeta has said a convenience I love having especially when pressed for time. Use it to make alu matar, mushrooms, and egg curry. One heaped tablespoonful of this bhuna masala is enough for 2-3 large servings of a curry.
What you need for making this masala other than the ingredients, of course, is a thick kadhai/wok and a mixer for making the pastes. You will also need half an hour for peeling and chopping another half hour for making the masala.