Indian Curry Sauce Recipe (Onion Tomato Bhuna Masala)

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  8 tbsp or 112g

• Onions

  Raw

  5 medium or 550g

• Garlic

  Raw

  10 cloves, minced or 30g

• Ginger

  Spices, ground

  200g

• Red peppers

  Hot chili, raw

  400g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

• Chili powder

  Spices

  2 tsp or 5g

• Coriander leaf

  Spices, dried

  5 tsp or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  2 tsp or 12g

Directions

1. Instant Pot Method:
2. Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
3. Add oil, then diced onions and stir them.
4. Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
5. Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
6. Add the spices. Then add tomatoes and stir well.
7. Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
8. Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
9. When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
10. You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
11. This recipe makes about 6 cups of curry sauce.
12. Stovetop Method:
13. Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
14. Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
15. The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.
16. (source: https://pipingpotcurry.com/indian-curry-sauce-bhuna-masala/#recipe)