vegetable 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!

Bhuna is a spiced, Indian curry typically made with chicken or other meat in a creamy, spiced tomato-yogurt sauce. Here, we’re using cauliflower and lots of veggies for a vegetable bhuna that’s packed with flavor and just as satisfying! Tender crisp fenugreek roasted veggies folded in a creamy tomato curry finished with a cumin spiced oil - tadka

Vegetable Bhuna (North Indian Vegetable Curry)

fenugreek leaves

cauliflower florets

salt

red onion

ginger-garlic paste

garam masala (or to taste)

coriander

smoked paprika

tomato paste

non-dairy yogurt (or use non dairy cream

chickpeas

cumin seeds

bay leaf

onion

bell pepper

cilantro, pepper flakes, lemon juice

Heat a large skillet over medium-high heat and add the oil. Once the oil is hot add the fenugreek leaves and mix in. Add the cauliflower and a good pinch of salt, cover, and cook for 3-4 minutes or until brown on some edges, stirring once in between. (If you are using root vegetables, you should add them in the beginning alongside the cauliflower)

Then add the rest of the vegetables and salt and mix in. If the skillet is too dry then add 2-3 tablespoons of water and mix in. Cover and cook until the cauliflower is al-dente.

Remove the vegetables from the skillet into a bowl and set aside.

Cook the vegetables.

Add the 2 teaspoons of oil, onion, and a good pinch of salt and cook. Add a few splashes of water in between and continue to cook for 5-8 minutes or until the onion is golden. Add the ginger garlic paste and the spices and mix in for a few seconds. Add the tomato paste, yogurt, and 1/2 a cup of water or non dairy milk. Mix in and bring everything to a boil.

Add the reserved vegetables back to the skillet along with the chickpeas, toss and take off the heat.

Make the bhuna masala sauce.

Heat the oil in a medium skillet over medium-high heat. Once the oil is hot add the cumin seeds and cook until the cumin seeds change color. 2-3 mins. Then add the bay leaves and mix in. Add the onion, bell pepper, fenugreek leaves, and a good pinch of salt. Continue to cook until the pepper is slightly softened, 3-4 minutes. You don&#39;t want to overcook the veggies, they should have a little bit of a “bite” to them.

Transfer the topping to the skillet with the vegetables and sauce and toss everything really well. Cover and place it back on the stove for 1-2 minutes and switch off the heat.

Let the skillet stay covered for the next 5 minutes for the flavors to meld. Then top with some cilantro and lemon juice. Serve with flatbread, naan, or rice.

Make the spiced oil topping.

Another tasty dish!  We just finished eating this, and it was a hit with the hubby also.

Next time I will be more generous with the garam masala, and also add a bit more milk because I like things saucier.


There’s just two of us so there’s leftovers for tomorrow’s lunch, another good thing.

Fabulous taste! Easy directions!this’ll become my new company dish! Thank you!

Oh wow this curry tastes even better the NEXT day!! I really could eat curry every day of my life &lt;3

Phenomenal!! Amazing recipe yet again, Richa!  What a unique style of cooking the curry! Love it!! Thank you for all your unique recipes!

I just finished this amazing, flavorful dish!
It's in 3 steps and worth the time. Prep everything ahead and it comes together easily.
The last step ..the spiced oil veggie tadka topping made this dish!! The veggies are packed with flavor and not overcooked so the texture was fantastic!
Make this dish!!

https://www.youtube.com/watch?v=Rb9Bc2NE8os

Vegetable bhuna is a rich, Indian curry with an amazing flavor. Read on for my tips to make the best Indian restaurant style vegetable curry! Tender crisp fenugreek roasted veggies folded in a creamy tomato curry finished with a cumin spiced oil - tadka. You can add your favorite veggies to make this your own!

Get the written recipe here ➡️ 
https://www.veganricha.com/vegetable-bhuna-curry/

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When I Want a Curry with the Most Amazing Flavors | VEGETABLE BHUNA

Top 3 vegetable bhuna recipes from across the web

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Easy Vegetable Bhuna

Easy Vegetable Bhuna

Vegetable Bhuna (North Indian Veget...

Top 3 vegetable bhuna recipes from across the web

The most viewed vegetable bhuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegetable Bhuna

Easy Vegetable Bhuna

Vegetable Bhuna (North Indian Veget...

The most viewed vegetable bhuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine