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Vegetable Bhuna (North Indian Vegetable Curry)
5 from 33 votes

Vegetable Bhuna (North Indian Vegetable Curry)

Vegetable Bhuna is a North Indian curry featuring cauliflower and assorted vegetables cooked in a spiced masala with tomato paste and non-dairy yogurt. The dish is cooked in stages, starting with pan-fried vegetables, followed by a cooked onion and spice sauce, then combined with chickpeas and simmered. The topping consists of a spiced oil tadka with cumin, bay leaf, and bell peppers, garnished with cilantro and lemon juice for brightness.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Calories: 295 kcal
Course: Main Course
Cuisine: Indian

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.
    Cup of Yum
  1. 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)
  2. 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.
  3. Remove the vegetables from the skillet into a bowl and set aside.
Make the bhuna masala sauce.
  1. 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.
  2. Add the reserved vegetables back to the skillet along with the chickpeas, toss and take off the heat.
Make the spiced oil topping.
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 295

% 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.