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vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala |

vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | with 42 amazing images.



vegetable bhuna masala is a popular North Indian and eastern recipe served with rotis, rice or parathas. Learn how to make vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala |

Bhuna Masala is one of the most common everyday spice mixes in Indian cooking. It is made of roasted and powdered spices, and gives the curry a reddish-brown hue, a rich flavour and appetizing aroma.

It hails from Eastern India, and is popular in the North too. The Bhuna Masala is at the heart of this delectable Bengali-style subzi, which features a range of antioxidant and fibre rich veggies along with calcium-rich paneer.

A good dose of tangy tomato puree makes the flavour of the dish even more interesting. The vegetable bhuna masala tastes superb with rotis, puris or rice and dal.

Tips to make vegetable bhuna masala recipe: 1. Dry roast the masala on medium flame, while stirring continuously otherwise it will burn. 2. Instead of green capsicum you can also use coloured capsicum cubes. 3. If the tomatoes taste sour, add a pinch of sugar to balance the taste.

Enjoy vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | with detailed step by step photos.

Vegetable Bhuna Masala

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Vegetable Bhuna Masala recipe - How to make Vegetable Bhuna Masala

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients
Method
For vegetable bhuna masala
    For vegetable bhuna masala
  1. To make vegetable bhuna masala recipe, heat a small non-stick pan add the red chilles, coriander seeds, peppercorns, cardamom, cinnamon, clove, cumin seeds and sesame seeds and roast on a medium flame for 3 minutes.
  2. Cool completely and blend in a mixer to a smooth powder. Keep aside.
  3. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  4. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds.
  5. Add the prepared powdered masala, turmeric, chilli powder, tomato pulp, tomatoes, salt and 2 tbsp water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the green peas, carrot, french beans, cauliflower and 1 cup water, mix well cover it with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  7. Add the paneer and capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Switch off the flame, add the dried fenugreek leaves, coriander and mix well.
  9. Serve the vegetable bhuna masala recipe hot.
Nutrient values (Abbrv) per serving
Energy144 cal
Protein5.8 g
Carbohydrates12.3 g
Fiber4.7 g
Fat8 g
Cholesterol0 mg
Sodium24.1 mg
Vegetable Bhuna Masala recipe with step by step photos

like vegetable bhuna masala recipe
    like vegetable bhuna masala recipe
  1. vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | then do try other mix veg sabzi recipes: 

what is vegetable bhuna masala recipe
    what is vegetable bhuna masala recipe
  1. vegetable bhuna masala recipe | restaurant style veg bhuna masala | healthy veg bhuna masala | is made using easily available ingredients in India: For dry masala: 6 whole dry red chillies (pandi), broken into pieces, 1 tbsp coriander (dhania) seeds, 1 tsp peppercorns (kalimirch), 1 cardamom (elaichi), 1 small stick cinnamon, 1 clove (laung / lavang), 1 tsp cumin seeds (jeera) and 1 tbsp sesame seeds (til). See the below image of list of ingredients for vegetable bhuna masala.
  2. Other ingredients: 2 tsp oil, 1/2 cup onion cubes, 1 tsp ginger-garlic (adrak-lehsun) paste, 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, 1/4 cup tomato pulp, 1/2 cup chopped tomatoes, salt to taste, 1/2 cup green peas, 1/2 cup diagonally cut carrot, 1/2 cup diagonally cut French beans, 1 cup cauliflower florets, 1/2 cup paneer (cottage cheese) cubes, 1 tsp dried fenugreek leaves (kasuri methi), 1/2 cup capsicum cubes, 1 tbsp finely chopped coriander (dhania). See the below image of list of ingredients for vegetable bhuna masala.

how to make dry masala
    how to make dry masala
  1. Heat a small non-stick pan add 5 whole pandi chillies, broken into pieces.
  2. Add 1 tbsp coriander (dhania) seeds.
  3. Add 1 tsp peppercorns (kalimirch).
  4. Add 1 cardamom (elaichi).
  5. Add 1 small stick cinnamon (dalchini).
  6. Add 1 clove (laung / lavang).
  7. Add 1 tsp cumin seeds (jeera).
  8. Add 1 tbsp sesame seeds (til).
  9. Dry roast on a medium flame for 3 minutes.
  10. Cool completely.
  11. Blend in a mixer to a smooth powder. Keep aside.

how to make vegetable bhuna masala
    how to make vegetable bhuna masala
  1. Heat 2 tsp oil in a deep non-stick pan.
  2. Add ½ cup onion cubes.
  3. Sauté on a medium flame for 2 minutes.
  4. Add 1 tsp ginger-garlic (adrak-lehsun) paste.
  5. Sauté on a medium flame for 30 seconds.
  6. Add the prepared powdered masala.
  7. Add ¼ tsp turmeric powder (haldi). 
  8. Add 1 tsp chilli powder.
  9. Add ¼ cup tomato pulp.
  10. Add ½ cup chopped tomatoes.
  11. Add salt to taste.
  12. Add 2 tbsp water.
  13. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  14. Add ½ cup green peas.
  15. Add ½ cup diagonally cut carrot.
  16. Add ½ cup diagonally cut french beans.
  17. Add 1 cup cauliflower florets.
  18. Add 1 cup water.
  19. Mix well cover it with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  20. Add ½ cup paneer (cottage cheese) cubes.
  21. Add ½ cup capsicum cubes.
  22. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  23. Switch off the flame, add 1 tsp dried fenugreek leaves (kasuri methi).
  24. Add 1 tbsp finely chopped coriander.
  25. Mix well.
  26. Serve vegetable bhuna masala hot.

tips to make vegetable bhuna masala
    tips to make vegetable bhuna masala
  1. Dry roast the masala on medium flame, while stirring continuously otherwise it will burn.
  2. Instead of green capsicum you can also use coloured capsicum cubes.
  3. If the tomatoes taste sour, add a pinch of sugar to balance the taste.

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