Easy Indian curry sauce recipe (Onion Tomato Bhuna Masala)
Easy Indian curry sauce recipe - Whether you make Indian food regularly or occasionally, having this onion tomato bhuna masala in your refrigerator will save you time. Skip Indian takeout and make fresh and delicious Indian meals in minutes!
Select the Instant Pot 'Saute' mode and set it on 'High'.
Add oil and once it heats up add onions and salt. Mix well.
Add 1/4 cup of water and stir it in. When the water starts to turn into steam, use a glass lid to cover and cook the onions for 5 minutes.
Remove the lid, add ginger and garlic and mix well. Continue to cook till the onions soften and change color to light brown (will take about 10 minutes).
Add tomatoes along with Kashmiri chili powder. Mix well.
When the tomatoes begin to leave out water (takes about 5 minutes), add 1/2 cup of water and mix well.
Deglaze the pot - scrape the bottom of the pot to make sure there is nothing stuck.
Hit cancel and cover the lid. Pressure cook on high for 10 minutes.
Once the cooking cycle is complete, release the pressure immediately by moving the steam valve to the venting position.
Open the lid and give the sauce a quick stir.
Use an immersion blender to coarsely puree the mixture. If using a blender, allow the masala sauce to cool down for at least 10 minutes before pureeing it.
Let it cool completely before transferring the onion-tomato masala into a glass jar or ziplock bags. Store in the refrigerator for a week or store it in the freezer for a couple of months.
Stovetop Instructions
Use a saucepan kept over medium heat on a stovetop.
Add oil and once it heats up add onions and salt. Mix well.
Add 1/4 cup of water and stir it in. When the water starts to turn into steam, cover and cook the onions for 5 minutes.
Remove the lid, add ginger and garlic and mix well. Continue to cook till the onions soften and change color to light brown (will take about 10 minutes).
Add tomatoes along with Kashmiri chili powder. Mix well.
Continue to cook the onion-tomato mixture till the oil starts to leave the sides of the saucepan.
Use an immersion blender to coarsely puree the mixture. If using a blender, allow the masala sauce to cool down for at least 10 minutes before pureeing it.
Let it cool completely before transferring the onion-tomato masala into a glass jar or ziplock bags. Store in the refrigerator for a week or store it in the freezer for a couple of months.
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Notes
Don't forget to read the post for tips and instructions on how to use the Indian curry sauce in recipes!