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Bhuna Sabzi

Bhuna Sabzi

Name: Bhuna Sabzi
Total time: 1 min 56 s
Yield: 1
Ingredients: 2 pieces Cashewnut (2 Piece Split); 0.5 teaspoons Watermelon Seeds; 4 units Haricot Bean; 0.5 unit Baby Corn Peeled; 0.25 unit Carrot-regular; 0.75 teaspoons Salt; 1 tablespoon Peeled Green Peas; 1 piece Cauliflower; 1.5 teaspoons Refined Oil; 0.25 teaspoons Ginger Garlic Paste; 0.33 cups Onion; 0.5 teaspoons Turmeric Powder; 1 pinch Red Chilli Powder (kashmiri); 0.25 cups Tomato; 0.5 leafs Bay Leaf; 2 units Black Cardamom; 0.33 glasss Water; 1 pinch Cumin; 0.5 unit Green Chillies; 1 pinch Black Pepper Corn; 1 pinch Coriander Seeds; 1 small piece Ginger; 1 piece Garlic; 1 pinch Coriander Powder; 1 pinch Red Chilli Powder; 1 pinch Jeera Powder; 1 pinch Asafoetida/hing; 2 teaspoons Tomato Puree; 1 small piece Capsicum Green-regular; 2 leafs Coriander Leaves

Time30 Min

DifficultyEasy

Serves1

Bhuna is a method of dry-roasting spices and cooking them with an assortment of vegetables to make a dish. This method is local to the region of Bengal in India. It can be used to make a variety of dishes, including non-vegetarian gravies that are quite popular in the region. The roasted spices enhance the flavour of the spices and give the dish an earthy flavour that is irresistible. Try out this ... bhuna sabzi recipe to try it out for yourself. In this bhuna sabzi, ingredients used are common to most kitchens in India. So, you may be able to get right to it without much preparation or pre-planning. If you’re on a strict diet, you can still enjoy this dish. In a bhuna sabzi, calories are so few that you can easily make it part of your everyday diet. Savour the flavour of vegetables with splendidly roasted spices in a dish that is sure to make it to your regular meal plan. It’s quite simple to learn how to prepare bhuna sabzi at home. The whole process is easy and will leave you enough time to get on with the other tasks. If you’re working and have other chores to get to, while making a meal for yourself, this is the recipe for you. You can also check out our bhuna sabzi video for a visual representation of the cooking process.

Ingredients

Dry Grocery

Cashewnut (2 Piece Split)

2 pieces

Watermelon Seeds

0.5 teaspoons

Salt

0.75 teaspoons

Refined Oil

1.5 teaspoons

Turmeric Powder

0.5 teaspoons

Red Chilli Powder (kashmiri)

1 pinch

Bay Leaf

0.5 leafs

Black Cardamom

2 units

Cumin

1 pinch

Black Pepper Corn

1 pinch

Coriander Seeds

1 pinch

Coriander Powder

1 pinch

Red Chilli Powder

1 pinch

Asafoetida/hing

1 pinch

Fruits & Vegetables

Haricot Bean

4 units

Baby Corn Peeled

0.5 unit

Carrot-regular

0.25 unit

Peeled Green Peas

1 tablespoon

Onion

0.33 cups

Tomato

0.25 cups

Ginger

1 small piece

Capsicum Green-regular

1 small piece

Vegetable Local

Cauliflower

1 piece

Menu Item

Ginger Garlic Paste

0.25 teaspoons

Tomato Puree

2 teaspoons

Other

Water

0.33 glasss

Green Chillies

0.5 unit

Garlic

1 piece

Jeera Powder

1 pinch

Coriander Leaves

2 leafs

Directions

In a heavy bottom vessel, add Water, Cashew, Magaz and bring to boil till soft and strain into a bowl.

In a heavy bottom vessel, add Water, Salt, diced Haricot Beans, Carrots, Baby Corn and bring to boil.

In a heavy bottom vessel, add Water, Salt, Cauliflower, Green Peas and bring to boil.

Heat Oil in a pan. Add Ginger Garlic Paste and saute.

Add chopped Onion, Salt and saute till brown.

Add Turmeric Powder, Red Chilli Powder and cook it for one minute.

Add chopped Tomatoes and cook it till mushy and thick. Keep aside for later use.

Heat Oil in a pan. Add Cardamom, Bay Leaf and saute.

Add sliced Onions and saute for some time.

Add boiled Cashew and Magaz, Water and let it boil for 1hr in low flame.

Take a blender and add the above boiled cashew and magaz and make a paste. Keep aside for later use.

In a blender, add Cumin Seeds, Green Chilli, Black Pepper Corn, Coriander Seeds, Water and make a paste.

Heat Oil in a pan. Add chopped Ginger, Garlic and saute.

Add Onion Tomato Masala and saute well.

Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Hing and cook for a minute.

Add Tomato Puree, Masala Paste, White Gravy, Water and cook for 5 mins.

Add boiled vegetables and cook till thick gravy.

In a separate pan, heat Oil and saute Green Capsicum.

Add the Sauteed Capsicum to a gravy and mix well.

Finish with chopped Coriander and remove to a serving bowl.

Health Benefits of Cauliflowers and Carrots

This bhuna sabzi recipe uses an assortment of vegetables which includes cauliflower and carrots. These vegetables have nutritional benefits that are great for all individuals despite age. Here are some that we’ve picked out for you. • Cauliflower has a high fibre content that can be beneficial in preventing digestive disorders. It is also known to lower inflammation in the body. • If you’re on a diet, cauliflower is the perfect low-calorie vegetable choice that you can add to your diet. • Cauliflower has plenty of antioxidants. The sulforaphane in it can help lower blood pressure as well. • Carrots are also low-calorie root vegetables that can make you feel full for longer. • Carrots are famous for their Vitamin A content that can help prevent night blindness and macular degeneration or loss of vision. • Carrots may help lower the cholesterol levels in the body. Try out this bhuna sabzi and avail the many coveted health benefits that these vegetables have to offer.

FITNESS

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MIND

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Bhuna Sabzi

Ingredients

Dry Grocery

Fruits & Vegetables

Vegetable Local

Menu Item

Other

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We hope you had fun making it! Enjoy the meal.