Veggie Bhaji

    Veggie Bhaji

    (48)
    1hr50min


    45 people made this

    About this recipe: Gobhi, aloo, carrot, peas in a jeera and mustard seed flavored dish. Great with naan or paratha, or with rice and dal.

    Ingredients
    Serves: 6 

    • 4 large potatoes, finely chopped
    • 100g cauliflower florets
    • 1 carrot, finely chopped
    • 75g garden peas
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon cumin seeds
    • 1 teaspoon black mustard seeds
    • 2 whole bay leaves
    • 4 green chillies, chopped
    • 3 cloves garlic
    • 2 teaspoons minced ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon curry powder
    • 1/2 teaspoon chilli powder (optional)
    • fresh coriander to garnish (optional)

    Directions
    Prep:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Place the potatoes, cauliflower, carrot and peas into a microwave-safe bowl, cover with plate, and microwave on High until the vegetables are hot and starting to soften, about 2 minutes. Remove the plate, and drain the vegetables in a sieve.
    2. Place the vegetable oil in a large frying pan, 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 chillies, garlic and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
    3. Stir in the ground cumin, curry powder and chilli 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. (Do not add water!) Sprinkle with fresh coriander leaves to serve.
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    Reviews and Ratings
    Global ratings:
    (48)

    Reviews in English (36)

    by
    24

    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.  -  29 Aug 2009  (Review from Allrecipes US | Canada)

    by
    12

    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.  -  27 Sep 2009  (Review from Allrecipes US | Canada)

    by
    9

    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.  -  09 Jan 2010  (Review from Allrecipes US | Canada)

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