Vegetable Bhuna (North Indian Vegetable Curry)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
295 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Bhuna (North Indian Vegetable Curry)
Description
In this Vegetable Bhuna, cauliflower and a mix of vegetables are sautéed with fenugreek leaves to develop some caramelized edges and tender texture. The bhuna masala sauce is made separately by cooking onions until golden, adding ginger-garlic paste, spices including garam masala, turmeric, coriander, smoked paprika, and tomato paste, then combining with non-dairy yogurt and liquid to create a thick, flavorful base.
The cooked vegetables are then combined with the chickpeas and sauce, simmered to meld flavors while keeping the vegetables al dente. The finishing spiced oil tadka—made by heating cumin seeds, bay leaf, and larger-cut onions and bell peppers in oil with fenugreek—adds a bright, aromatic layer. The dish is finished with cilantro and a touch of lemon juice, providing freshness and a slight acidity balance.
Vegetable Bhuna can be served with bread or rice and forms a naturally gluten-free, soy-free, and nut-free curry option when using appropriate non-dairy yogurt. It is stored refrigerated for up to 3 days and reheated gently in a skillet or microwave. The recipe is not suited for freezing as vegetable texture may be compromised upon thawing.
Ingredients
For the vegetables:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon fenugreek leaves dried
- 2 cups cauliflower florets
- 1 - 2 cups vegetables I use a mix of frozen carrots, peas, green beans, etc. (thaw them before using). You can also use some bell peppers, root vegetables like sweet potato, parsnip, turnip, etc, other, of choice
- 1/2 teaspoon salt
For the bhuna masala sauce:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion red, chopped
- 1 tablespoon ginger-garlic paste
- 1/2 - 1 teaspoon garam masala or to taste
- 1/4 teaspoon Turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1/3 cup Non-Dairy yogurt or use non dairy cream such as coconut cream or cashew cream
- 1 cup chickpeas cooked or canned (drained
- 1/2 cup water or non-dairy milk, or more
For the spiced oil tadka topping:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1/2 cup onion chopped into 3/4 - 1-inch cubes or slices
- 1 bell pepper chopped into 3/4 - 1-inch slices, I use a mix of colored bell peppers
- 1/4 teaspoon fenugreek leaves dried
- cilantro for garnish
- pepper flakes
- lemon juice
Instructions
Cook the vegetables.
- 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.
Make the bhuna masala sauce.
- 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 spiced oil topping.
- 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'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.
Notes
- This vegetable bhuna is gluten-free, soy-free, and nut-free if using soy- and nut-free non-dairy yogurt.
- Store this curry in a sealed container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to prevent overcooking of vegetables.
- Freezing is not recommended as vegetables may become overly soft upon reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 535mg | 22% |
| Potassium | 752mg | 16% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 1299IU | 26% |
| Vitamin C | 75mg | 83% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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