Vegetable Bhuna Recipe
This delicious Indian restaurant-style thick vegetable bhuna recipe is a vegan dish that tastes incredible and is nice and easy to cook!
Servings 2 Servings
Calories 478kcal
Ingredients
- 1 Medium Carrot 150g
- 200 g New Potatoes 1-1⅓ Cups
- 175 g Small Shallots 6 Whole
- 1 Medium Green Pepper
- 6 Small-Medium Tomatoes 350g
- 100 g Green Beans ⅔ Cup
- 4 Garlic Cloves
- 15 g Ginger ½ thumb-sized piece
- 2 Red Chilli Peppers
- 2 tablespoon Mustard Oil You can use other types of oil
- 1½ tablespoon Tomato Puree
- 1 teaspoon Brown Mustard Seeds
- 1 tablespoon Fennel Seeds
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Coriander
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Turmeric
- ½ teaspoon Ground Cumin
- ¾ teaspoon Coarse Sea Salt Plus extra for parboiling vegetables
- 1 tablespoon Dried Fenugreek
- 1½ teaspoon Brown Sugar
- 125 ml Water ½ Cup
Instructions
- Bring a 20cm (8") pan of water to a boil with 1 teaspoon of salt.
- Cut the carrots into bite-sized pieces.
- Cut the new potatoes into bite-sized pieces.
- Add the potatoes and carrots to the boiling water and parboil them for 10-12 minutes. Then drain and set aside
- Cut enough of the root end of the small onions to tidy them up but not too much or they will fall apart, then peel them.
- Peel the garlic cloves and slice them as finely as you can.
- Remove the seeds and stem from the green pepper and cut it into 2.5cm (1") chunks.
- Peel the ginger and grate it.
- Cut the chillies in half lengthways.
- Roughly chop the tomatoes into a 1-1.5cm (½") dice.
- Heat a wok over a medium-high heat, and when it is hot, add the mustard oil.
- Throw in the shallots or onions and cook for 4-5 minutes or until they are nicely coloured.
- Add the fennel seeds, mustard seeds, green peppers, red chilli peppers and drained potatoes and carrots and fry for 5-7 minutes, stirring occasionally.
- Add the garlic and ginger and cook for another minute.
- Throw in the water, tomatoes and tomato puree and stir to combine.
- Then add the brown sugar, garam masala, ground coriander, Kashmiri chilli powder, turmeric, ground cumin, coarse sea salt and dried fenugreek, then stir and reduce the heat to medium-low and cook for 15 minutes.
- Cut the green beans into 1.5-2cm (½-¾") lengths, throw them in and stir. If the sauce is looking a little dry, add a couple of tablespoons of water and cook for a final 5 minutes.
Nutrition
Serving: 1 | Calories: 478kcal | Carbohydrates: 79g | Protein: 13g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 14g | Sodium: 1036mg | Fiber: 18g | Sugar: 26g
