Indian Vegetable Bhaji Recipe - Allrecipes.com
Indian Vegetable Bhaji Recipe
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Indian Vegetable Bhaji
A spicy Indian dry curry with potatoes, cauliflower, carrots, and peas. See more
  • READY IN 55 mins

Indian Vegetable Bhaji

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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 More Reviews

Most Helpful Positive Review
Sep 01, 2009

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.

 
Most Helpful Critical Review
Feb 28, 2011

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. We'll try it again. Made it with the Biyrani rice which was outstanding.

 

29 Ratings

Sep 28, 2009

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.

 
Jan 11, 2010

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.

 
Jan 27, 2010

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 would just add some stock to moisten it.

 
May 18, 2010

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 dish and served as a side for family. Added plain yogurt and pita bread! MMM. Will definitely be making this again.

 
Mar 03, 2012

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 them to the dish later. I will definitely make this again.

 
Nov 13, 2011

delicious!

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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