Easy Vegetable Bhuna

Small Indian copper bowl containing mix vegetables in Bangladeshi style thick curry sauce.

5 from 6 votes

Family favourite vegetable bhuna recipe made with mix vegetables and aromatic hot, thick curry sauce. A versatile vegetable curry dish that you can cook with your favourite vegetables and pantry-staple spices. Serve with plain rice or naan to complete the dish.

Prep Time10

Cook Time20

Course: Main Course, Side Dish

Cuisine: Bangladeshi, British Indian, Indian

Diet: Vegetarian

Servings:

Calories: 240kcal

Author: Khin

Equipment

Large heavy bottom pot/pan

Ingredients

100 gram Potato About 3.5oz, Cut 1-inch cubes.
100 gram Cauliflower About 1.7oz, Cut into small florets.
50 gram Butternut squash About 1.7oz, Cut 1-inch cubes.
50 gram Carrot Cut 1-inch cubes.
2-3 Shallots Finely chopped
2-3 Tomatoes Riped tomatoes
1 tbsp Garlic paste Or finely grated garlic
1 tsp Ginger paste Or finely grated ginger
3 tbsp Yoghurt Plain/natural yoghurt
4-5 Green chilli Cut thin slices
Handful Coriander Roughly chopped
2 tbsp Oil
2 tbsp Ghee
2 tsp Salt
1 tbsp Kasuri Methi Dried fenugreek leaves ( optional )

Ground Spices

1 tsp Coriander powder ( Ground coriander seeds )
1½ tsp Chilli powder Hot/mild chilli powder or paprika powder
1 tsp Turmeric
1½ tsp Curry powder see details in note

Whole spices

1 tsp Cumin seeds Zeera/jeera seeds
1 stick Cinnamon
2-3 Bay leaves
4-5 Green cardamom

Instructions

Heat the large heavy botton pan to medium heat, add oil and ghee. Add the whole spices, cumin, cinnamon, bay leaves, and cardamoms. Saute for a few seconds until fragrant.
Then add the chopped onions and saute for 1-2 minutes until soft and translucent. Then add the garlic and ginger paste. Continue stir until the onions are brown.
Next, add the chopped tomatoes and cook until the tomatoes are reduced and the oil starts to separate. Then add the ground spices, turmeric, chilli powder, coriander powder, and curry powder. Stir for a few seconds. Pour the water and yoghurt in. Season with salt to taste.
Now add the potatoes, butternut squash, and follow with carrots. Combine well with the curry sauce and cook for 1-2 minutes. Close the lid and cook with low-medium heat for another 10-12 minutes until the potatoes and butternut squash are half cooked.
Then add the cauliflower, green chillies and continue cook for another 4-5 minutes until all the vegetables are tender. Add more water if needed.
Make a taste and add more salt or curry powder to taste. Finish with Kasuri methi and chopped coriander.
Transfer to serving plate and serve with fluffy basmati rice, naan, or choice of flat bread. Enjoy!

Notes

Vegetables - You don't need to add the same vegetables that is used in this recipe. Feel free to add your favourite vegetables. Broccoli, bell peppers, aubergine, green peas, beans, chickpea, pumpkin, baby corn, and courgette goes well too.
Vegetable cooking tips - Make sure to add the hard vegetables first, and follow with the soft vegetables to achieve evenly cooked vegetables.
Whole spices - Whole spices bring more flavor to the dish. If you don't have whole spices you can omit them and add ½ tsp of garam masala.
Curry powder - We usually add Madras curry powder, you can add your choice of Indian curry powder hot or mild.
Curry heat - Adjust the chilli powder and fresh green chilli to your liking. You can also add paprika powder for colour if you cannot eat hot chilli powder.

Nutritional facts are calculated approximately and it can be varied by a number of different factors.

Nutrition