Go Back
–+ servings
vegetable bhuna in the frying pan
Print Recipe
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 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main, Main Course
Cuisine: Indian
Keyword: vegetable bhuna, veggie bhuna
Servings: 4
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

Calories: 295kcal | Carbohydrates: 46g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 535mg | Potassium: 752mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1299IU | Vitamin C: 75mg | Calcium: 111mg | Iron: 4mg