How to Make Bhuna Masala (in bulk) for Gravy Vegetables | Basic Gravy Masala | Healthy Kadai

ginger

🥗Healthier: fresh turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is a cost-effective option.

meat (chicken, lamb, or beef)

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are more affordable than lamb or beef.

red chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Paprika can be a milder, cheaper alternative.

Chop ginger and garlic separately in a chopper.

Chop tomatoes and onions together in the chopper until the mixture is neither too fine nor too coarse.

In a big Kadai or pan, heat the refined oil.

Sauté ginger and garlic in the oil until light brown.

Add the chopped tomato and onion mixture to the pan.

Keep the mixture on high flame for 10-15 minutes, then reduce the flame.

Cook the mixture on medium flame for 1-1.5 hours until the water completely evaporates and the masala/curry leaves oil.

Add 2 tsp each of salt, turmeric powder, and red chili powder.

Cook for another 10-15 minutes to ensure that the water has completely evaporated for proper preservation.

Allow the masala to cool down.

Store the masala in steel/plastic containers or ice cube trays depending on convenience.

Store the masala in the freezer chamber of the refrigerator to freeze.

For usage, take out the masala from the freezer to melt it down and the gravy masala is ready to use for any gravy vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens