Vegetable Bhuna is a dry, spiced vegetable curry where the masala coats each bite for a deep, tasty flavor.
introduction — Vegetable Bhuna
Vegetable Bhuna is a simple, hearty dish you can make any day.
It uses common vegetables and fresh fenugreek leaves for a warm, slightly bitter note.
If you like grilled vegetable sides, try our grilled vegetable salad for a bright contrast.
why make this recipe — Vegetable Bhuna
Make Vegetable Bhuna because it is quick, healthy, and full of flavor.
It makes a great weeknight meal and uses pantry spices you likely already have.
For a different vegetable pairing idea, see this creamy chicken mushroom and vegetable pie with flaky pastry.
how to make Vegetable Bhuna
Follow simple steps to build flavor and cook the vegetables until tender.
Keep the heat low at the end so the spices cling to the vegetables and the dish does not become watery.
Ingredients : Vegetable Bhuna
- 2 cups mixed vegetables (carrots, beans, bell peppers, cauliflower)
- 1 cup fenugreek leaves (methi), chopped
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Cilantro for garnish
Directions : Vegetable Bhuna
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Stir in the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until oil separates.
- Add mixed vegetables and fenugreek leaves. Stir well to coat with spices.
- Cover and cook on low heat until vegetables are tender.
- Sprinkle garam masala and mix. Drizzle with tadka (spiced oil) if desired.
- Garnish with cilantro and serve hot.
how to serve Vegetable Bhuna
Serve Vegetable Bhuna hot with plain rice or any flatbread like roti or naan.
You can also add a fresh salad on the side, such as this raw vegetable salad, to bring a crisp, cool contrast.
how to store Vegetable Bhuna
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of water to loosen the gravy.
- You can freeze cooked Vegetable Bhuna for up to 1 month; thaw in the fridge before reheating.
tips to make Vegetable Bhuna
- Use fresh fenugreek leaves for best flavor; if bitter, blanch once in hot water.
- Cook on low heat so the masala reduces and clings to the vegetables.
- Cut vegetables to similar sizes so they cook evenly.
- Adjust red chili powder to suit your heat preference.
variation (if any) — Vegetable Bhuna
- Add paneer cubes for extra protein and texture.
- Use baby potatoes for a heartier version.
- Make it dry or slightly saucy by adjusting the cooking time and lid use.
FAQs — Vegetable Bhuna
Q: Can I use frozen mixed vegetables for Vegetable Bhuna?
A: Yes. Use frozen vegetables but cook a bit longer to remove extra moisture and get the right texture.
Q: How do I reduce the bitterness of fenugreek leaves in Vegetable Bhuna?
A: Blanch the fenugreek leaves in hot water for a minute, then drain. This reduces bitterness while keeping flavor.
Q: What pan is best to cook Vegetable Bhuna? Buy it here for a good nonstick option.
Vegetable Bhuna
Ingredients
For the bhuna
- 2 cups mixed vegetables (carrots, beans, bell peppers, cauliflower)
- 1 cup fenugreek leaves (methi), chopped Use fresh fenugreek leaves for best flavor.
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder Adjust to suit heat preference.
- Salt to taste Salt to taste
- Cilantro for garnish
Instructions
Preparation
- Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Stir in the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until oil separates.
- Add mixed vegetables and fenugreek leaves. Stir well to coat with spices.
- Cover and cook on low heat until vegetables are tender.
- Sprinkle garam masala and mix. Drizzle with tadka (spiced oil) if desired.
- Garnish with cilantro and serve hot.
