Recipe by 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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onions, coarsely chopped
cauliflower, cut into florets
1 (1 inch) piece
fresh ginger, peeled and chopped
1 1/4 teaspoons
1 (14.5 ounce) can
1 1/4 cups
salt and ground black pepper to taste
fresh spinach, chopped and stems removed
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!
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
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.
What a surprise. This is delicious. I was trying to find something that I could cook to finish up my cauliflower and spinach. It is hot ... And delicious.
Cut the cayenne way back, because my family doesn't like spicy food. Without it, though, we thought the recipe didn't have enough flavor. Doubling the remaining spices would probably make a big difference.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Cauliflower Bhaji
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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