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.