Vegetable Bhuna (North Indian Vegetable Curry)

4 servings

A North Indian dry-style curry: vegetables seared until charred, simmered in a spiced tomato-yogurt sauce, finished with a cumin-and-pepper tarka.

1 tsp oil (for cauliflower)	Heat oil, bloom fenugreek	Add cauliflower & salt, cover, cook 3–4 min	Add remaining veg, cook until al dente	Remove veg; set aside	Return veg & chickpeas; toss, off heat	Toss tarka into curry; cover, heat 1–2 min	Rest covered 5 min; garnish & serve
1/2 tsp dried fenugreek leaves
2 cups cauliflower florets
1–2 cups other vegetables of choice
1/2 tsp salt (for vegetables)
2 tsp oil (for sauce)	Heat oil, cook onion golden, 5–8 min	Add ginger-garlic paste & spices	Add tomato paste, yogurt & water; boil
1 cup chopped red onion
1 tbsp ginger-garlic paste
1/2–1 tsp garam masala (or to taste)
1/4 tsp turmeric
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp salt (for sauce)
2 tbsp tomato paste
80 ml non-dairy yogurt (or coconut cream or cashew cream)
120 ml water or non-dairy milk
1 cup cooked or canned (drained) chickpeas
1 tsp oil (for tarka)	Heat oil, toast cumin seeds 2–3 min	Add bay leaf	Add onion, pepper, fenugreek; cook 3–4 min
1/2 tsp cumin seeds
1 bay leaf
1/2 cup onion, chopped into 3/4–1-inch cubes or slices
1 bell pepper, chopped into 3/4–1-inch slices
1/4 tsp dried fenugreek leaves
cilantro, pepper flakes, lemon juice (for garnish)

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