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.