Vegetable Bhuna (North Indian Vegetable Curry)

Cook the recipe

Method

1. 1

   Heat 1 teaspoon oil in a large skillet over medium-high heat. Add 1/2 teaspoon dried fenugreek leaves, then add 2 cups cauliflower florets and 1/4 teaspoon salt. Cover and cook for 3 to 4 minutes, stirring once, until the edges start to brown.

2. 2

   Add 1 - 2 cups chopped vegetables and the remaining 1/4 teaspoon salt. If the pan looks dry, add 2 to 3 tablespoons water. Cover and cook until the cauliflower is just tender but still holds its shape.

3. 3

   Transfer the vegetables to a bowl and set aside.

4. 4

   In the same skillet, heat 2 teaspoons oil over medium heat. Add 1 cup chopped red onion and cook for 5 to 8 minutes, stirring and adding splashes of water as needed, until golden and softened.

5. 5

   Stir in 1 tablespoon ginger-garlic paste and cook for 30 seconds. Add 1/2 - 1 teaspoon garam masala, 1/4 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. Stir until the spices smell cooked.

6. 6

   Mix in 2 tablespoons tomato paste, then add 1/3 cup non-dairy yogurt and 1/2 cup or more water or non-dairy milk. Simmer until the masala turns glossy and the tomato paste loses its raw taste.

7. 7

   Return the cooked vegetables and 1 cup cooked or canned drained chickpeas to the skillet. Fold gently so the vegetables stay intact, then lower the heat.

8. 8

   In a small skillet, heat 1 teaspoon oil over medium-high heat. Add 1/2 teaspoon cumin seeds and 1 bay leaf. Once the cumin darkens slightly, add 1/2 cup onion, 1 bell pepper, and 1/4 teaspoon dried fenugreek leaves. Sauté for 3 to 4 minutes, until the pepper is softened at the edges but still a little crisp.

9. 9

   Stir the tempered onion and pepper mixture into the curry. Cover, turn off the heat, and let it sit for 5 minutes before serving.

10. 10

    Finish with cilantro, pepper flakes, and a squeeze of lemon juice.