Bhuna Masala, a vibrant and flavorful vegetable curry, holds a special place in Maharashtrian cuisine. Its rich, deep color and complex aroma hint at the deliciousness within. Unlike many curries relying on coconut milk for creaminess, Bhuna Masala achieves its luxurious texture through slow cooking and the careful blending of spices. The result is a hearty, satisfying dish that's both comforting and sophisticated, perfect for a weeknight dinner or a special occasion. This recipe showcases the authentic flavors of Maharashtra, using readily available ingredients to create a truly unforgettable culinary experience.
This particular Bhuna Masala recipe emphasizes the importance of building layers of flavor, starting with the aromatic base and culminating in a perfectly balanced, deeply satisfying curry. For a step-by-step guide to creating your own delicious Bhuna Masala, let's dive into the detailed instructions below.
Tools Needed
- Knife
- Mixer
- Pan
- Sieve
Ingredients
- Peeled peas: 1 bowl
- Tomatoes: 6
- Beans
- Capsicum
- Broccoli
- Onions
- Carrots
- Curd
- Ginger
- Garlic
- Green chilies
- Coriander
- Ghee
- Salt
- Oil
- Turmeric powder
- Chili powder
- Cumin
- Musk
- Fenugreek
- Coriander powder
Step-by-Step Instructions
Step 1. Preparing the Vegetables and Aromatics
- Finely chop the onion. Cut the tomatoes into two parts for making tomato gravy in a mixer.
- Remove the back and front parts of the beans and cut them into small pieces.
- Cut the capsicum, broccoli, and carrots into small pieces.
- Peel the garlic and cut the ginger into small pieces. Cut the green chilies into small pieces.
- Chop the coriander.
- Steam the broccoli, peas, and carrots separately in boiling water until tender. Drain well.
Step 2. Building the Bhuna Masala Base
- Heat ghee and a little oil in a pan. Add the chopped onions and fry until golden brown (about 10 minutes).
- Add the finely chopped garlic, ginger, and green chilies. Fry until fragrant.
- Add the prepared tomato gravy and cook until the water content evaporates.
- Add turmeric powder, coriander powder, red chili powder, and other spices. Fry well.
- Add curd and mix well. Simmer for 15-20 minutes, or until the gravy thickens and oil separates.
Step 3. Sautéing and Combining Vegetables
- Separately, sauté each vegetable (carrots, peas, beans, broccoli) in ghee and cumin seeds until slightly softened.
- Combine all the sautéed vegetables with the prepared gravy. Add salt to taste and mix well.
- Add chopped coriander, onion, and capsicum. Mix everything together and cook until heated through.
Step 4. Serving
- Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't overcook the onion and green chilies when frying them separately with ghee and cumin seeds. It will change their color.
- Adding ghee and cumin seeds to each vegetable before mixing them into the gravy enhances the bhuna masala flavor.
Nutrition
- N/A
FAQs
1. Can I use other vegetables in this Bhuna Masala recipe?
Absolutely! Feel free to substitute or add your favorite vegetables like potatoes, cauliflower, green beans, or peas. Adjust cooking times as needed depending on the vegetable's firmness.
2. What if I don't have all the spices listed?
Don't worry! You can omit spices you don't have, but the flavor will be slightly different. Focus on the core spices – turmeric, cumin, coriander, and chili powder – for the best results.
3. Can I make this recipe vegan?
Yes! This recipe is naturally vegan as it doesn't contain any dairy or animal products. Just ensure you're using vegan-friendly oil.
This Bhuna Masala recipe offers a delightful journey into the heart of Maharashtrian cuisine, showcasing the magic of simple ingredients transformed into a complex and satisfying dish. With its rich flavors and vibrant colors, this curry is sure to become a family favorite. Enjoy the aromatic warmth and delicious taste of homemade Bhuna Masala!