Spinach And Onion Bhaji Recipes

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SPINACH AND ONION BHAJI



Spinach and Onion Bhaji image

My Indian friend wrote this out for me, the ingredients are approximations because she never measures them. This is a tasty dish that can be made first and reheated in the microwave. Frozen spinach can be substituted, use 500 grams.

Provided by ShakenCake

Categories     Spinach

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 onion, finely sliced
1 bunch spinach
2 garlic cloves
1 fresh chili pepper (optional)
1 inch gingerroot, grated
2 tablespoons ghee or 2 tablespoons vegetable oil
1 dash salt
1 tomatoes, skinned and chopped
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
lemon juice

Steps:

  • If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
  • Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
  • Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

Nutrition Facts : Calories 207.5, Fat 14.4, SaturatedFat 8.2, Cholesterol 32.8, Sodium 220.4, Carbohydrate 17.2, Fiber 6.1, Sugar 4.8, Protein 7.2

SPINACH AND CAULIFLOWER BHAJI



Spinach and Cauliflower Bhaji image

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.

Provided by Remsha

Categories     Side Dish     Vegetables     Cauliflower

Time 40m

Yield 4

Number Of Ingredients 13

¼ cup vegetable oil
2 large onions, coarsely chopped
1 head cauliflower, cut into florets
2 cloves garlic, crushed
1 (1 inch) piece fresh ginger, peeled and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 ¼ teaspoons cayenne pepper
1 (14.5 ounce) can diced tomatoes
1 ¼ cups vegetable broth
salt and ground black pepper to taste
1 pound fresh spinach, chopped and stems removed

Steps:

  • Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
  • Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.6 g, Fat 15 g, Fiber 9.6 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 426.6 mg, Sugar 10.6 g

CARROT, ONION, AND SPINACH BHAJIAS WITH MANGO CHUTNEY



Carrot, Onion, and Spinach Bhajias With Mango Chutney image

Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.

Provided by Anjali Pathak

Categories     Diwali     Fritter     Vegetable     Vegetarian     Vegan     Spice     Carrot     Onion     Fry     Deep-Fry     Cilantro     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Mango     Chile Pepper     Bourbon

Yield Makes about 12 bhajias and 1⅔ lb chutney

Number Of Ingredients 25

For the mango chutney:
4 large soft ripe mangos, about 2½lb once you've peeled and pitted them, chopped into small bite-size pieces
3½ cups light brown sugar
1 cinnamon stick
1 tsp kalonji (black onion or nigella) seeds (optional)
3 dried red chiles, ripped so that the seeds can fall out
2 tbsp peeled and julienned fresh ginger
2⅓ cups distilled malt vinegar
⅔ cup bourbon
Good pinch of salt
For the bhajias:
Vegetable oil, for frying-you won't need more than 1 quart
2 carrots
1 large red onion
1¼-inch piece fresh ginger, peeled
Good handful of spinach leaves, roughly chopped
1 red chile, finely chopped
2 tbsp roughly chopped fresh cilantro
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground asafetida/hing (optional)
Juice of 1 lemon
Good pinch of sea salt
¾ cup gram (chickpea) flour

Steps:

  • For the mango chutney:
  • Mix all the ingredients together in a heavy-bottomed saucepan and boil for 40 to 45 minutes. It should thicken and be quite syrupy.
  • Pour into a sterilized canning jar while hot. Seal the jar, allow to cool completely, then move to a cool place and leave for a week. This will give it time to mature. It should keep for around 3 months.
  • For the bhajias:
  • Pour vegetable oil into a large, deep-lipped skillet so that it comes 2 inches up the sides. Gently heat it while you prepare the bhajia mixture. Alternatively, heat a deep-fat fryer to 350°F.
  • Grate the carrots, onion and ginger using a cheese grater. Transfer them to a large bowl and add the rest of the ingredients. Scrunch all of the mixture together with your hands to release the moisture from the veggies and help it bind together. If you need to, add a few tablespoons of water-you want it to be a dropping consistency. Shape the mixture into balls of around a tablespoonful each before flattening them a little, which allows them to cook all the way through so that they don't end up with a doughy center.
  • Add a little of the mixture to the oil to test if it's hot enough: it should sink and then swim. Deep-fry the bhajias, in batches if you need to, for about 5 minutes until they are golden brown. You will need to flip them a few times to get an even color. Drain on paper towels. Serve hot with mango chutney or your favorite dip.

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