Indian Vegetable Bhaji Recipes

INDIAN VEGETABLE BHAJI

Indian Vegetable Bhaji image

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

Ingredients

4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
½ cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder
1 sprig cilantro leaves for garnish

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

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Geeta Auntie's Potato (and Vegetable) Bhaji image

Quick, easy, Indian recipe to make for two. Double or even triple and serve to guests along with basmati rice and naan.

Provided by phosmane

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and diced
1 tablespoon vegetable oil
1 red onion, minced
1 large tomato, diced small
1 teaspoon garam masala, or more to taste
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon white sugar
1 tablespoon chopped fresh cilantro

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 84.6 g, Fat 7.7 g, Fiber 11.9 g, Protein 10.2 g, SaturatedFat 1.3 g, Sodium 617 mg, Sugar 8.6 g

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