BHAJI FRITTATA
This lunchbox or picnic-friendly dish takes an Italian-style thick omelette and adds some Indian spice, along with potatoes, peas and coriander
Provided by Katy Greenwood
Categories Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and fry the onion for about 10 mins over a medium heat until golden. Add the garlic and curry powder and cook for 1-2 mins.
- Next, add the grated potatoes and cook for 5-8 mins, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches. Season the eggs, then pour into the pan with the peas and most of the coriander, swirling to coat the potato mixture. Cook for 1 min more, then transfer to the oven for 10 mins until the eggs have set. Sprinkle with the remaining coriander and serve with mango chutney, natural yogurt and naan bread, if you like.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
INDIAN VEGETABLE BHAJI
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).
Provided by NP
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g
KOBI BATATA BHAJI (INDIAN FRIED CABBAGE AND POTATO)
This is a typical dish in Maharashtra. Serve with rice or chapattis.
Provided by Prajakta_Karanjkar
Categories Indian Side Dishes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
- Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.9 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 33.3 mg, Sugar 2.1 g
BOMBAY FRITTATA
The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, "Season." It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.
Provided by Mayukh Sen
Categories breakfast, brunch, dinner, for two, lunch, quick, weekday, main course
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and heat the oven to 350 degrees.
- In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
- Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
- When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 357 milligrams, Sugar 2 grams, TransFat 0 grams
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