Vegetable Bhuna (North Indian Vegetable Curry)

5 from 11 votes

Vegetable Bhuna (North Indian Vegetable Curry)

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

Prep Time20

Cook Time40

Total Time1

Course: Main, Main Course

Cuisine: Indian

Keyword: vegetable bhuna, veggie bhuna

Servings:

Author: Vegan Richa

Ingredients

For the vegetables:

1 teaspoon oil
1/2 teaspoon dried fenugreek leaves
2 cups cauliflower florets
1 - 2 cups other vegetables of choice 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.
1/2 teaspoon salt

For the bhuna masala sauce:

2 teaspoons oil
1 cup chopped red onion
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 cooked or canned(drained) chickpeas
1/2 cup or more water or non dairy milk

For the spiced oil tadka topping:

1 teaspoon 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 dried fenugreek leaves
cilantro, pepper flakes, lemon juice for garnish

US Customary - Metric

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.

Video

Notes

Vegetable bhuna curry is naturally gluten-free. It is also soy- and nut-free as long as you choose a soy- and nut-free non-dairy yogurt.

Storage: Store refrigerated in a closed container for upto 3 days. Reheat in a skillet or microwave.
This dish is not freezer friendly as the veggies will overcook while reheating from frozen.

Nutrition