Veg Bhuna Masala Recipe | Chef Sanjyot Keer

Written recipe for Veg bhuna masala

Prep time: 15 mins
Cooking time: 45 mins
Serves: 6

• Oil 3 tbsp
• Veggies:
1. Raw Potatoes 2 medium size (diced)
2. Carrot 1 medium size (diced)
3. Cauliflower ½ medium size (diced)
4. French beans ½ cup (chopped)
• Ghee 2 tbsp
• Jeera 1 tsp
• Onions 3-4 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Turmeric powder ½ tsp
2. Coriander powder 1 tbsp
3. Red chilli powder 1 tbsp
• Red chilli paste of 4-5 chillies
• Curd 1/3rd cup
• Cashew paste 8-10 nos.
• Tomato puree of 3-4 medium size
• Paneer 200 gm (cubes)
• Fresh coriander leaves 1 tbsp (chopped)
• Garam masala 1 tsp
• For frying the veggies, set a pan on medium heat, add oil and shallow fry the veggies until light golden brown this will take about 2-3 minutes.
• Remove it on an absorbent paper and keep aside for later use.
• To make the base gravy, set a pan on medium heat, add ghee, jeera and sauté it for a minute.
• Add onions and cook until golden brown in colour, further add ginger garlic paste and cook for 1-2 minutes.
• Add powdered spices and sauté it for a minute add splash of water to avoid the masala from getting burned.
• Add red chilli paste and mix well, if the masalas get too dry do add a splash of water.
• Low down the flame and add the curd and cashew paste, cook for 7-8 minutes.
• Add tomato puree, mix and cook until the oil separates, add salt to taste and cook.
• Add paneer and the fried veggies, mix well with light hands, add freshly chopped coriander leaves and garam masala, mix gently and cook for 2-3 minutes more.
• Your veg bhuna masala is ready to be served, serve hot with roti or paratha of your choice.

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