veg bhuna

Vegetable Bhuna is a delicious and comforting dish. The addition of tofu makes it a bit more substantial, and it's super healthy as it features peppers, spinach and onions too!

Easy Vegetable Bhuna

onions

ginger

garlic

green chillies

turmeric

cumin powder

tsp coriander

tsp garam masala

450 g tofu (-

500 g tomatoes (~6 tomatoes

tomato purée

peppers (-

spinach

water

Fry the onion and chillies off in 1-2 tbsp vegetable oil for 15-20 minutes, continually stirring them. The onions should brown quite nicely, but don’t let them burn. Start on a high heat then reduce down to medium.

Next, blend the tomatoes with the tomato puree until smooth, it should be a thick mixture. Like a smoothie.

Pop in the garlic, ginger and chillies with the onion, still over a medium heat. Stir well.

Then add all of the spices and the chopped tofu, and make sure everything is nicely coated. Cook for 1 minute, to allow for the spices to become fragrant.

Pour in the tomato mixture and 100ml water.

Simmer for 10 mins (uncovered), to allow the sauce to thicken and reduce.

Pop in the chopped pepper and cook for 5 minutes more.

Wilt in the spinach and then season with a generous amount of salt. Serve and enjoy!

Family favourite vegetable bhuna recipe made with mix vegetables and aromatic hot, thick curry sauce. A versatile vegetable curry dish that you can cook with your favourite vegetables and pantry-staple spices. Serve with plain rice or naan to complete the dish.

Potato (About 3.5 ounces, Cut 1-inch cubes.)

Cauliflower

Butternut squash (About 1.7 ounces, Cut 1-inch cubes.)

Carrot (Cut 1-inch cubes.)

2-3 Shallots (Finely chopped)

2-3 Tomatoes (Riped tomatoes)

tbsp Garlic paste (Or finely grated garlic)

tsp Ginger paste (Or finely grated ginger)

tbsp Yoghurt (Plain/natural yoghurt)

4-5 Green chilli (Cut thin slices)

Coriander (Roughly chopped)

tbsp Oil

tbsp Ghee

Salt

tbsp Kasuri Methi (Dried fenugreek leaves

Coriander powder ((Ground coriander seeds))

Chilli powder (Hot/mild chilli powder

tsp Turmeric

1½ tsp Curry powder (see details in note)

Cumin seeds (Zeera/jeera seeds)

Cinnamon

2-3 Bay leaves

Green cardamom

Heat the large heavy botton pan to medium heat, add oil and ghee. Add the whole spices, cumin, cinnamon, bay leaves, and cardamoms. Saute for a few seconds until fragrant.

Then add the chopped onions and saute for 1-2 minutes until soft and translucent. Then add the garlic and ginger paste. Continue stir until the onions are brown.

Next, add the chopped tomatoes and cook until the tomatoes are reduced and the oil starts to separate. Then add the ground spices, turmeric, chilli powder, coriander powder, and curry powder. Stir for a few seconds. Pour the water and yoghurt in. Season with salt to taste.

Now add the potatoes, butternut squash, and follow with carrots. Combine well with the curry sauce and cook for 1-2 minutes. Close the lid and cook with low-medium heat for another 10-12 minutes until the potatoes and butternut squash are half cooked.

Then add the cauliflower, green chillies and continue cook for another 4-5 minutes until all the vegetables are tender. Add more water if needed.

Make a taste and add more salt or curry powder to taste. Finish with Kasuri methi and chopped coriander.

Transfer to serving plate and serve with fluffy basmati rice, naan, or choice of flat bread. Enjoy!

Top 2 veg bhuna recipes from across the web

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Easy Vegetable Bhuna

Easy Vegetable Bhuna

Top 2 veg bhuna recipes from across the web

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

Top Tags

Easy Vegetable Bhuna

Easy Vegetable Bhuna

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