Full written recipe forr Veg bhuna handi

Prep time: 15-20 minutes

Cooking time: 40-45 minutes

Serves: 4-5 peoples

For bhuna gravy

Ingredients:

 • Ghee 2 tbsp

 • Oil 1 tbsp

 • Cumin seeds 2 tsp

 • Onions 5-6 medium sized (chopped)

 • Garlic 3 tbsp (chopped)

 • Ginger 1 inch (chopped)

 • Green chillies 2-3 nos. (chopped)

 • Curd ½ cup

Powdered spices:

 • Turmeric powder ½ tsp

 • Kashmiri red chilli powder 1 tbsp + 1 tsp

 • Spicy red chilli powder 1 tsp

 • Coriander powder 1 tbsp

 • Cumin powder 1 tsp

 • Tomato puree 2 nos. (fresh)

 • Salt to taste

 • Hot water as required

Method:

 • Set a handi on high heat, add ghee, oil & let it heat nicely, then add the cumin seeds & let them crackle.

 • Further add the onions, stir & cook on medium flame, the onions should turn completely brown, it will approximately take 12-15 minutes.

 • Now add garlic, ginger, green chillies, stir & cook on medium flame for 2-3 minutes then lower the flame.

 • Further in a separate bowl add the curd & all the powdered spices & mix all the ingredients well using a whisk, add the curd mixture to the handi & whisk continuously for 2 minutes, set the flame on high & cook the masala well until the ghee is separated, it will take about 4-5 minutes.

 • Once the ghee is separated add the tomato puree & salt to taste, stir & mix well, cook for 25-30 minutes, add hot water as required if the masala gets dry during the cooking process.

 • Once the masala is cooked thoroughly & turns brown, add hot water to make a semi thick gravy & boil it for 2-3 minutes then lower the flame.

 • Your bhuna gravy is ready.

For tossing of veggies & final gravy

Ingredients:

 • Ghee 1.5 tsp

 • Cumin seeds 1.5 tsp

 • French beans 1/3 cup

 • Carrots 1/3 cup

 • Baby corn 1/3 cup (boiled)

 • Broccoli 1/3 (blanched)

 • Green peas 1/3 cup (boiled)

 • Sweet corn 1/3 

 • Onion 1/3 cup (petals)

 • Capsicum 1/3 cup (diced)

 • Kasuri methi 1 tsp

 • Garam masala 1 tsp

 • Fresh coriander big handful (chopped)

Method:

 • Set a pan on high heat & let it heat nicely, then add 1 tsp ghee along with 1 tsp cumin seeds & let the cumin seeds crackle.

 • Further add French beans & carrots, stir & toss on high flame for 1 min then add baby corn, broccoli, green peas & sweet corn, stir & toss on high flame for 1 minute again & add the veggies to the bhuna gravy.

 • Now add ½ tsp ghee along with ½ tsp cumin seeds in the same pan & let the cumin seeds crackle, then add onion petal & capsicum, toss on high flame for 30 seconds & add them to the bhuna gravy, stir & mix well.

 • Further add the kasuri methi & garam masala, stir well, remember that you don’t have to cook it for a long time as the vegetables & the gravy is cooked already, only cook for 1-2 minutes while stirring, taste for seasoning & adjust the salt accordingly, add the freshly chopped coriander & stir well again.

 • Your veg bhuna masala is ready, serve hot with tandoori rotis.