bhuna

Indian restaurant bhuna curry is a thick, medium hot curry heavy on the tomato and long on flavour.

indian restaurant bhuna curry

tsp indian restaurant spice mix or curry powder

tsp kashmiri chili powder

paprika

tsp kasoor methi

tsp kosher salt

Tbsp oil

onion (coarsely chopped)

green chilies

cilantro

Tbsp garlic/ginger paste

tomato paste

curry base

10-12 oz pre-cooked chicken or lamb

tamarind sauce

cherry tomatoes (-

Make the spice mix.

Dilute the tomato paste with enough water to get to the consistency of passata.

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.

When the oil starts to shimmer add the onions and stir constantly until the edges of the onions start to brown. This takes about a minute.

Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.

Add the green chilies and cilantro stems. Cook about 15-20 seconds.

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Add the tamarind sauce. Turn the heat down to low and add the pre-cooked lamb, beef, chicken, tofu or vegetables.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water. Add the cherry tomatoes for the final 2-3 minutes of cooking.

Garnish with a bit of chopped fresh cilantro and serve.

If you&#039;re looking for authentic Indian food recipes, it doesn&#039;t get much better than this delicious vegetable bhuna curry! This is great if you&#039;re vegan, vegetarian or even if you&#039;re just looking at cutting down on meat consumption. It&#039;s a brilliant dinner idea for meatless Monday or Veganuary.

VEGETABLE BHUNA

1275 g Curry base sauce (see link below)

tbsp Garlic ginger paste (see link below)

tbsp Spice mix (see link below)

Butternut squash

11 tbsp Vegetable oil

tbsp Tomato puree (with water to dilute)

Onions

Green chilli's

Cherry tomatoes

Large vine tomatoes

250 g Spinach

tbsp Coriander

tbsp Tamarind sauce

500 g Vegetarian chicken

Make sure you&#039;ve made your curry base sauce, don&#039;t forget that this can be made ahead - see link below

Prepare your garlic ginger paste, this can be made ahead, the day before or can even be frozen - see link below

Prepare your spice mix, this can be made in advance to speed up the cooking of your vegetable bhuna - see link below

Now, preheat your oven to 200C/400F

Then you&#039;ll need to peel and deseed your butternut squash and chop into bite sized pieces

Place the pieces on a baking tray, drizzle with 2 tablespoons of vegetable oil and cook for 30 minutes

Next, take your tomato puree and dilute it with water, use a little at a time, you need it to be the same consistency as a good passata sauce

Now it&#039;s time to prep your vegetables. Peel and chop your onions

Thinkly slice your green chilli&#39;s, if you don&#39;t like a really spicy curry then deseed the chillies, but if you like to crank the heat up then leave the seeds in

Cut your cherry tomatoes in half and quarter your large vine tomatoes

Wash your spinach

Chop your coriander (cilantro) stems - don&#039;t discard the leaves, you&#039;ll need them later

Now take a large frying pan and heat it over medium heat, then add in the remainder of your  vegetable oil and heat the oil. We know this sounds excessive but this is how bhuna is made, trust us here

When the vegetable oil is ready, it&#039;s time to add in your peeled and chopped onions. Make sure you keep stirring them for around a minute or so until they start to brown

Now it&#039;s time to add the garlic ginger paste, cook it until it stops spitting, you need to stir it all of the time, you don&#039;t want it sticking while it&#039;s cooking

Next to go in the pan are your green chilli&#39;s and coriander cilantro stems. This will cook very quickly in around 20 seconds

Then it&#039;s time for your spice mix, turn the heat down and add them in, stirring constantly, you don&#039;t want the spices to burn, stir for 30 seconds

Now turn the heat back up and add in your tomato puree that you&#039;ve made into tomato sauce, stir it in and cook for 1 minute

Now slowly add in your curry base sauce, just a little at a time, keep stirring and cook for around 2 - 3 minutes

Next, add in your tamarind sauce, stir it in and lower the heat

Now it&#039;s time to add in your vegetarian chicken and cooked butternut squash. Give it a good stir and let the vegetable bhuna curry simmer away for 5 minutes

Keep an eye on it and if it looks like it&#039;s too thick for you, then simply add more curry base sauce

Now add in your cherry tomatoes, vine tomatoes and spinach, stir to incorporate the ingredients and leave it to cook for a further 3 minutes

Once it&#039;s cooked, then serve in plates or bowls topped with chopped fresh coriander leaves

Serve with rice, naan bread or chapatis

Banging Bhuna - enjoy your curry!

Preparation

Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop

Lamb bhuna

lamb neck

garlic cloves, finely grated

ginger,

tbsp malt vinegar

cinnamon

sunflower oil

tbsp sunflower oil, plus a little extra if needed

onions, finely chopped

curry leaves

dried chillies, or ½ tsp chilli flakes

cumin seeds

mustard seeds

tsp coriander

½ tsp fenugreek seeds

tomato purée

can chopped tomatoes

tsp garam masala

To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.

For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.

Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.

Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

This easy, healthy chicken bhuna recipe is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of this indulgent curry

Chicken bhuna

onions

vegetable oil

tbsp ginger and garlic purée

tbsp mild curry powder

tsp turmeric

tsp chilli powder

chicken thighs

milliliters natural yogurt

Heat a large saucepan over medium-high heat and, once hot, drizzle in the oil, reduce the heat to low and cook the finely chopped onions until golden brown. Season.

Add the ginger and garlic purée, curry powder, turmeric, chilli powder, 1 tsp fine salt and a splash of water, and stir well. Fry for a couple of minutes, then add the diced chicken thighs and stir well again.

Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat and bring to the boil, then reduce the heat and simmer for 15-20 mins, stirring occasionally. Sprinkle in the garam masala for the final 2 mins of cooking, stir well and serve.

Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.

Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.

Top 4 bhuna recipes from across the web

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Top Tags

indian restaurant bhuna curry

VEGETABLE BHUNA

Lamb bhuna

Chicken bhuna

Top 4 bhuna recipes from across the web

The most viewed bhuna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

indian restaurant bhuna curry

VEGETABLE BHUNA

Lamb bhuna

Chicken bhuna

The most viewed bhuna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine