Veg bhuna handi recipe is a rich and flavorful North Indian curry made with mixed vegetables cooked in a thick, slow cooked masala.
This is a restaurant style veg bhuna handi recipe that gives you the same deep flavor and texture you enjoy in hotels and dhabas.
The word bhuna means slow roasting the masala until it becomes thick, aromatic, and oil starts separating. That is what gives this hotel style veg bhuna its bold taste and dark color.
If you love gravy based vegetable curries with strong onion tomato flavor, this veg bhuna masala is a must try. (step-by-step-recipe-video)
About Veg Bhuna Handi Recipe:
Veg bhuna handi is different from regular mixed veg curry.
Here, the vegetables are cooked separately and then added to a bhuna masala, which is slow cooked on low heat.
In restaurants, this dish is often served in a handi and finished with cream or butter. The gravy is thick, slightly spicy, and very rich.
This veg bhuna gravy recipe is perfect for special lunches, dinner parties, or when you want restaurant style food at home.
Serving Suggestion for Veg Bhuna Gravy:
- Veg bhuna handi tastes best with
- naan
- butter roti
- tandoori roti
- jeera rice
- plain basmati rice
For a complete meal, serve it with sliced onions, lemon wedges, and a simple salad.
Storage Suggestion for Veg Bhuna Masala:
Store leftover veg bhuna handi in an airtight container in the refrigerator.
It stays good for up to 2 days.
Reheat on low flame. Add a little water if the gravy becomes too thick.
Pro Tips for Perfect Veg Bhuna Handi:
- Cook the masala slowly. This is the most important step.
- Do not rush the bhuna process. Oil separation gives the real restaurant flavor.
- Use fresh cream for richness. Malai gives better taste.
- Cut vegetables in medium size so they do not become mushy.
- Kasuri methi at the end adds strong restaurant style arom
- Cook the vegetables on high flame for a short time so they remain slightly crunchy and do not turn mushy.
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Basic Ingredients Used to Make Veg Bhuna Handi:
The rich taste of veg bhuna handi comes from slow cooking and the correct use of ingredients. Each ingredient plays a specific role in building the restaurant style flavor and thick bhuna gravy.
Ghee: Ghee adds richness and deep aroma to the dish. It helps in proper bhuna of the masala and gives the curry a restaurant style taste that oil alone cannot provide.
Oil: Oil is used along with ghee to prevent burning while slow cooking the onions and spices. It helps maintain the right texture of the bhuna masala.
Onions: Onions are the base of this recipe. When cooked slowly until golden brown, they give thickness, natural sweetness, and depth to the bhuna gravy.
Garlic and Ginger: Garlic and ginger add strong flavor and warmth. They remove the raw smell of vegetables and enhance the overall taste of veg bhuna handi.
Green Chillies: Green chillies provide fresh heat and sharpness. They balance the richness of ghee and curd without making the dish too spicy.
Curd: Curd adds mild tanginess and creaminess. It helps balance the spices and gives the bhuna gravy a smooth texture.
Tomatoes: Fresh tomato puree gives body and slight acidity to the gravy. It helps in slow cooking and brings balance to the onion based masala.
Cumin Seeds: Cumin seeds add earthy aroma at the beginning of cooking and help build the flavor base of the dish.
Turmeric Powder: Turmeric adds color and mild earthiness. It also helps in balancing the flavors during long cooking.
Kashmiri Red Chilli Powder: This chilli powder gives bright color and mild heat. It helps achieve the rich restaurant style look of veg bhuna handi without overpowering spice.
Spicy Red Chilli Powder: Adds controlled heat and depth to the gravy, making the dish flavorful but balanced.
Coriander Powder: Coriander powder adds mild sweetness and supports the onion tomato base of the bhuna masala.
Cumin Powder: Cumin powder enhances warmth and complements the whole cumin seeds used earlier.
Mixed Vegetables: Vegetables like beans, carrots, cauliflower, peas, baby corn, sweet corn, capsicum, and onion petals add texture, color, and nutrition. They absorb the bhuna masala well and make the dish hearty.
Kasuri Methi: Kasuri methi adds a light smoky and slightly bitter flavor that is essential for hotel style veg bhuna handi.
Garam Masala: Garam masala is added at the end for warmth and aroma. It gives the final restaurant style finish.
Fresh Coriander: Fresh coriander adds freshness and balances the rich gravy with a light herbal note.
Salt: Salt enhances all flavors and helps in proper cooking of vegetables and masala.
How to Make Veg Bhuna Handi Recipe:
Let us learn how to make Veg Bhuna Handi Recipe with my easy to follow step by step method.
You can download the below recipe card for easy reference.
Veg Bhuna Handi
Ingredients
For bhuna gravy
- 2 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 5-6 Onions medium sized (chopped)
- 3 tbsp Garlic (chopped)
- 1 inch Ginger (chopped)
- 2-3 nos Green chillies chopped
- ½ cup Curd
Powdered spices:
- ½ tsp Turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Spicy red chilli powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 2 nos. Tomato puree fresh
- Salt to taste
- Hot water as required
Veggies and others ingredients:
- 1.5 tbsp Ghee
- 1.5 tsp Cumin seeds
- 1/3 cup French beans
- 1/3 cup Carrots
- 1/3 cup Baby corn boiled
- 1/3 cup Cauliflower blanched
- 1/3 cup Green peas boiled
- 1/3 cup Sweet corn boiled
- 1/3 cup Onion petals
- 1/3 cup Capsicum diced
- 1 tsp Kasuri methi
- 1 tsp Garam masala
- Fresh coriander handful, chopped
Instructions
- Heat a kadai on high heat, add ghee, oil, then add the cumin seeds and let them crackle.
- Then add the onions, stir and cook on medium flame, the onions should turn completely brown, it will approximately take 12-15 minutes.
- Now add garlic, ginger, green chillies, stir and cook on medium flame for 2-3 minutes then lower the flame.
- In a separate bowl add curd and all the powdered spices and mix all the ingredients well using a whisk, add the curd mixture to the kadai and whisk continuously for 2 minutes, keep the flame on high and 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 and salt to taste, stir and 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 and turns brown, add hot water to make a semi thick gravy and boil it for 2-3 minutes then lower the flame.
- So the bhuna gravy is ready.
- Now heat a pan on high heat, then add 1 tbsp ghee along with 1 tsp cumin seeds and let the cumin seeds crackle.
- Then add french beans and carrot, stir and toss on high flame for 1 min then add baby corn, cauliflower, green peas and sweet corn, stir and toss on high flame for 1 minute again, add the veggies to the bhuna gravy.
- Now add 1-1/2 tsp ghee along with 1/2 tsp cumin seeds in the same pan and let the cumin seeds crackle, then add onion petal and capsicum, toss on high flame for 30 seconds then add them to the bhuna gravy, stir and mix well.
- Now add the kasuri methi and garam masala, stir well, make sure that you don’t cook it for a long time as the vegetables and the gravy is cooked already, only cook for 1-2 minutes while stirring, adjust salt, add the freshly chopped coriander and stir well again.
- So the veg bhuna masala or veg bhuna handi is ready, serve hot with tandoori rotis, naan or kulcha.
Nutrition
Frequently Asked Question About Veg Bhuna Handi Recipe:
Why is it called veg bhuna handi?
The dish is called veg bhuna handi because traditionally it was cooked and served in a handi, which is a thick earthen pot. Cooking in a handi allows slow, even heat and helps develop deep flavors. Over time, the name stayed, even though the recipe is now commonly prepared in kadai or pans at home.
Can I make veg bhuna handi without curd?
Yes, you can skip curd and increase tomato puree slightly. The taste will be slightly different but still delicious.
Is it necessary to cook veg bhuna handi in a handi?
No, it is not necessary to use a handi. You can make veg bhuna handi in a heavy bottom pan, kadai, or thick base pot. The name handi refers to the style of cooking and the thick bhuna gravy, not the utensil itself.
What is veg bhuna handi?
Veg bhuna handi is a North Indian restaurant style curry made by slow cooking mixed vegetables in a thick, roasted onion tomato masala. The word bhuna refers to cooking the masala until it becomes rich and aromatic.
What makes veg bhuna handi different from mixed veg curry?
Veg bhuna handi uses a slow bhuna technique where the masala is cooked for a longer time until ghee separates. This gives a deeper flavor and thicker gravy compared to regular mixed veg curry.
Can I make veg bhuna handi without ghee?
Yes, you can use only oil, but ghee adds richness and authentic restaurant style taste. Using a small amount of ghee is recommended for best flavor.
Is veg bhuna handi spicy?
This dish is medium spicy. You can reduce the spicy red chilli powder to adjust the heat according to your taste.
Which vegetables work best for veg bhuna handi?
Vegetables like carrot, beans, cauliflower, peas, baby corn, sweet corn, capsicum, and onion petals work very well. You can also add paneer if you like.
Can I prepare veg bhuna handi in advance?
Yes. You can prepare it a few hours in advance. Reheat on low flame before serving and add a little hot water if the gravy becomes too thick.
What can I serve with veg bhuna handi?
Veg bhuna handi pairs well with naan, butter roti, tandoori roti, jeera rice, or plain basmati rice.
My Recommended Product:
For making gravies like methi malai matar, I always recommend using a heavy-bottom kadai.
A good kadai helps cook the masala evenly and prevents it from sticking or burning. It also allows the ghee to release properly, which is important for getting that dhaba-style flavour.
A wide kadai is especially useful for this recipe because it gives enough space to cook methi without overcrowding and helps maintain the creamy texture of the gravy.
I personally prefer a sturdy, easy-to-clean kadai that works well on regular gas stoves and retains heat evenly.
You can find the kadai I use and recommend here.
You can check the kadai I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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