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Fiery and Delicious: Bhuna Vegetables

If you are in the mood for a romantic dinner with just one or two veggies, consider this to be one of them. Chef Sanjay Patel shows you how make it.

(Above): Bhuna Vegetables [Photo: SILICONEER]

  • For the Sauce:
  • 2 tbsp peanut oil
  • 1 tbsp margarine
  • 1 large onion chopped
  • 1 tbsp minced fresh ginger root
  • 2 tbsp minced garlic
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • ¼ tsp ground turmeric
  • 1 tsp cayenne pepper
  • 2 tomatoes
  • 2 serrano chili pepper, seeded
  • ½ cup fresh cilantro
  • ½ cup yogurt (whisked until smooth)
  • 3 cups water

  • For the Vegetable:
  • 1 medium potato
  • 2 carrots
  • 100 gm parsnip
  • 150 gm cauliflower
  • 150 gm broccoli
  • 100 gm green capsicum (bell peppers)
  • 400 gm canned tomatoes
  • 1 onion
  • 2 tsp curry powder
  • 1 tsp chili powder
  • 1 tbsp red chili
  • 4 cloves
  • 4 garlic florets
  • 1 tbsp ginger
  • 1 spray of oil
  • 1 tbsp garam masala powder
  • 2 cardamom pods


For the Sauce:
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and sauté until very brown, 10 to 15 minutes.

Add ginger and garlic to onion and sauté for an additional 2 minutes. Process onion, ginger, garlic mixture in food processor until smooth. Do not rinse food processor. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste. Puree tomatoes, chili peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for three to five minutes. Reduce heat and simmer until desired consistency is reached.

Use 1 cup when says to add Curry (Sauce).

For the Vegetables:

Chop the vegetables (except 1 Capsicum) to size about 4mm cubed. Bring a pot to the boil with a little salt and then boil the vegetables for 5 minutes. Make a paste of the curry powder, cardamom pod seeds and chili powder with a little water. Chop the pepper into 1 inch square pieces. Fry the onion until translucent in the oil. Add the garlic, ginger, pepper and chili and stir fry on medium for a further 2 minutes.

Add the Curry (Sauce) and chili powder paste and stir in and fry for a further 30 secs. Add the vegetables. Add the tomato and water and simmer on medium heat for 5 minutes, stirring regularly. Add garam masala and stir in well.

Reduce the heat, cover the pan, cook for three minutes without stirring.

Serve hot with rotis on the side.

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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