Vegetable Bhuna
Vegetable Bhuna is a dry, spiced vegetable curry where the masala coats each bite for a deep, tasty flavor, perfect for a quick weeknight meal.
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.
Notes
Serve Vegetable Bhuna hot with plain rice or any flatbread like roti or naan. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove with a splash of water. Freezable for up to 1 month.