Rich & Aromatic Indian Bhuna Sauce
This rich and intensely flavored bhuna sauce delivers restaurant-quality depth in your home kitchen. With its concentrated spices and perfectly balanced heat, this versatile base transforms any protein or vegetables into an authentic Indian curry experience.
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Servings: 4
Calories: 95kcal
Equipment
Ingredients
- 2 tbsp ghee or rapeseed oil
- 1/2 onion finely chopped
- 1/4 red bell pepper diced
- 1 tbsp garlic and ginger paste
- 2 tbsp coriander stalks chopped
- 70 ml tomato puree
- 1 tbsp mixed powder
- 1 tbsp tandoori masala
- 250 ml base sauce
- 1 tbsp yogurt
- 2 tbsp coriander leaves
- Juice of one lime
- 1 red spur chilli sliced
- Salt to taste
Instructions
- Heat ghee or oil in a heavy-bottomed pan over medium heat.
- Add chopped onion and diced bell pepper, sauté until softened and lightly golden.
- Stir in garlic and ginger paste, cook for 1-2 minutes until fragrant.
- Add chopped coriander stalks, tomato puree, mixed powder, and tandoori masala. Cook for 3-4 minutes, stirring constantly.
- Pour in base sauce and bring to a simmer. Cook for 8-10 minutes to reduce and thicken.
- Remove from heat and stir in yogurt, fresh coriander leaves, lime juice, and sliced chilli.
- Season with salt to taste and serve immediately.
Notes
Allow the sauce to reduce properly for the signature thick consistency - it should coat the back of a spoon
Temper the yogurt by adding a spoonful of hot sauce to it first to prevent curdling
Fresh coriander stalks add more intense flavor than leaves alone, so don't skip them
The sauce can be made up to 3 days ahead and stored in the refrigerator
Substitute rapeseed oil with vegetable oil if unavailable
Add protein like chicken, lamb, or paneer during step 5 for a complete curry
Adjust chilli quantity based on heat preference - remove seeds for milder flavor
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 320mg | Potassium: 285mg | Fiber: 2g | Sugar: 5g