Back to All Recipes

उत्तराखंड की मशूर भांग की चटनी | Bhang Ki Chutney | Uttarakhand Special Recipe | Kunal Kapur

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 336.4K views Nov 12, 2019
Bhang or Hemp Or Cannabis or marijuana plant grows wild like a weed. The seeds of the plant called Bhang ke Beej or Hemp seeds are very nutritious and used to make a variety of things. The seeds have no psychoactive properties unlike its leaves. In India hemp seeds are used to prepare hemp oil, also the inside almond of the hemp seed makes hemp milk which is a good substitute for vegans. The seeds are very nutritious and high in protein, magnesium, good fats, calcium iron and fights cholesterol build up. Hemp seeds can be toasted and added to salads, pancakes, bread and so much more. the hemp oil can be used for cooking as well as for salad dressings.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Dry red chilli – 2 no s
  • Cumin – 2tsp
  • Bhang Seeds (hemp seeds) – 1 cup
  • Garlic clove – 1 no
  • Mint leaves – a few sprigs
  • Coriander Leaves – few sprigs
  • Lemon Juice – 2 tbsp
  • Salt – to taste
  • Water – a dash

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover उत्तराखंड की मशूर भांग की चटनी?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.