Indian Vegetable Bhaji

Indian Vegetable Bhaji

25
NP 3

"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

55 m servings 279 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 53.2g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 35 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Have never tried this before so I have nothing to compare it to. It was good, but felt it could have used some salt. Also, we didn't have black mustard seed. This might have made a difference...

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 ...

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 cho...

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...

Have never tried this before so I have nothing to compare it to. It was good, but felt it could have used some salt. Also, we didn't have black mustard seed. This might have made a difference...

I thought this overall was very good but too dry. I didn't have the cumin whole seed nor the mustard seeds and I think that could have enhanced the flavor. This is worth making again ...I wou...

Very easy to make and versatile dish. I changed out cauliflower because i didn't have any with shiitake mushrooms (they were going to go bad!) and regular peas with snow peas. I ate it as a main...

Really delicious! So much healthier than the cream-based Indian dishes. I didn't have black mustard seed and used double cumin seeds. Also, I substituted frozen peas for fresh...I just added ...

Loved this! I know it's supposed to be dry, but I'm just too lazy to stand there stirring so it doesn't burn, so I added water. I let it boil off, but it does come out more moist than otherwise....

delicious!