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Gravy BasesMedium
Universal Golden Bhuna Masala Base
Rich caramelized onion and tomato curry foundation for dry sautés, korma, and kadai dishes.
Prep Time20 mins
Cook Time30 mins
Servings10 base portions
💡SAP CHEF SECRET TIP
"Add 0.25 tsp baking soda to onions while sautéing to accelerate caramelization in half the time without burning!"
🛒Ingredients
- ▪4 Large Yellow Onions, finely chopped (or ground coarse)
- ▪6 Medium Pureed Tomatoes
- ▪2 tbsp Ginger Garlic Paste
- ▪0.25 cup Oil
- ▪1 tsp Cumin Seeds
- ▪1 tbsp Coriander Powder & 1 tsp Turmeric
- ▪1 tbsp Kashmiri Chilli & 1 tsp Garam Masala
- ▪1 tsp Salt
👨🍳Step-by-Step Instructions
1Caramelize Onions
Heat oil in a heavy kadai. Add cumin seeds, then onions. Sauté on medium-high until onions turn deep amber brown (15 mins).
2Incorporate Ginger-Garlic
Add ginger-garlic paste and sauté for 2 mins until raw aroma disappears.
3Cook Spices & Tomato
Add turmeric, coriander, and chilli powder with 2 tbsp water to prevent burning. Pour pureed tomatoes and salt.
4Bhuna (Roast) to Oil Release
Cook uncovered on medium heat stirring frequently until oil releases from the sides of the masala paste.
🔥Pro Execution Notes
- Caramelization stage determines color and depth — stopping at pale yellow yields flat watery curry; deep amber yields rich restaurant flavor.
- Store in airtight glass jar covered with a thin oil layer for up to 2 weeks in fridge.