Indian Vegetable Bhaji

22 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  NP

“Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
  2. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
  3. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

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Reviews (22)

Rate This Recipe
margieKat
22

margieKat

This recipe is wonderful. Even with the changes I had to make due to ingredients I lacked I thought I was at a high end Indian restaurant! (Since I was out of peas and ginger I used dry ginger and extra cauliflower.) Thank you for a wonderful recipe that I will use again and again.

Bluejay
12

Bluejay

My family and I loved this. I used dry ginger, broccoli instead of cauliflower (because I didn't have it) and used extra ground cumin since I didn't have cumin seeds either, and used canned chopped green chile peppers instead of fresh and it all turned out really well. I also sprinkled a little salt on it in the end. Will definitely make again but will try to stick closer to the original recipe next time and I'm sure it will be even better.

RONNDA
8

RONNDA

I loved this recipe, it was a big help since I recently went vegan. I take advantage of the roasted chilies for sale at road side stands in the fall and freeze them. This addition added a smokey flavor, awesome.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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