Vegetable Bhuna (North Indian Vegetable Curry)

Cook the recipe

Method

1. 1

   In a large skillet over medium-high heat, add 1 teaspoon oil. Once hot, stir in the fenugreek leaves, then add 2 cups cauliflower florets and a pinch of salt. Cover and cook for 3-4 minutes, stirring once, until some edges are brown. If using root vegetables, add them now with the cauliflower.

2. 2

   Incorporate 1 - 2 cups other chopped vegetables and another 1/2 teaspoon salt. If the skillet appears too dry, add 2-3 tablespoons of water and mix. Cover and cook until the cauliflower is al dente.

3. 3

   Remove the vegetables from the skillet into a bowl and set aside.

4. 4

   Add 2 teaspoons of oil to the same skillet, along with 1 cup chopped red onion and a pinch of salt. Cook for 5-8 minutes until the onion is golden, adding splashes of water as necessary. Stir in 1 tablespoon ginger-garlic paste and the spices: 1/2 - 1 teaspoon garam masala, 1/4 teaspoon turmeric, 1 teaspoon ground coriander, and 1/2 teaspoon smoked paprika for a few seconds.

5. 5

   Mix in 2 tablespoons tomato paste, 1/3 cup non-dairy yogurt, and 1/2 cup water or non-dairy milk, bringing it to a boil.

6. 6

   Return the reserved vegetables and 1 cup cooked or canned chickpeas to the skillet, tossing gently, then remove from heat.

7. 7

   In a medium skillet, heat another 1 teaspoon of oil over medium-high heat. Once hot, add 1/2 teaspoon cumin seeds and cook until they darken slightly, about 2-3 minutes. Add 1 bay leaf, then mix in 1/2 cup chopped onion, 1 bell pepper, 1/4 teaspoon dried fenugreek leaves, and a pinch of salt. Sauté until the pepper is slightly softened, about 3-4 minutes, maintaining a bit of crunch.

8. 8

   Combine the sautéed vegetables with the curry and toss well. Cover and let sit for 1-2 minutes off the heat.

9. 9

   Allow the skillet to sit covered for 5 minutes to meld the flavors. Garnish with cilantro and a splash of lemon juice before serving.