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.
#YFL #SanjyotKeer #VegBhuna
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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.
#YFL #SanjyotKeer #VegBhuna
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
