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Spinach and Cauliflower Bhaji

Spinach and Cauliflower Bhaji

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Remsha

Remsha

This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
  2. Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
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Reviews

J & J
3

J & J

2/12/2013

My family really liked this recipe. I like spicy food but decided to cut back on the cayenne. I'm glad I did. Even with 1t of cayenne it was spicy! The dish once finished is also very appealing to the eye with the yellow spices, red tomatoes and green spinach!

june1511
1

june1511

9/19/2013

Delicious. I changed it slightly... replaced half of cauliflower with half a butternut squash, no cayennepepper, added 5 strips of bacon and three cubed potatoes, served hotsauce on side...everyone in family has different tolerance for heat...everyone loved it

jenlee216
0

jenlee216

8/19/2014

This is really good! I love the flavors and the kick I get from the spiciness. I added more spices than the recipe called for. I also added about a teaspoon of ground cumin and then some whole cumin seeds and mustard seeds. I think the flavors will be better infused the next day. I was a little hesitant to put so much spinach in it but it cooks down a lot so it was perfect! Also I skipped the vegetable broth because using water is just fine.

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