Ful Kobi Bhaji

1. 1
   prep · ~15 min

   Prep the vegetables.

   1.Wash the cauliflower well and cut it into small florets.

   2.Peel the potato and cut it into small cubes.

   3.Slice the onion, slit the green chilies, and grate the ginger.
2. 2
   temper · ~2 min

   Heat the oil and add the nigella seeds.

   Heat mustard oil in a pan over medium heat until it just starts to smoke lightly. Lower the heat and add the nigella seeds.

   TIPLet the mustard oil heat properly first so its raw smell softens.
3. 3
   saute · ~5 min

   Cook the onion, chili, and ginger.

   1.Add the sliced onion and green chilies to the pan.

   2.Cook until the onion softens and turns light golden, about 3 to 4 minutes.

   3.Add the grated ginger and cook for 30 seconds.
4. 4
   saute · ~3 min

   Add the potato and cauliflower.

   1.Add the cubed potato and cauliflower florets.

   2.Sprinkle in turmeric powder, red chili powder, salt, and sugar.

   3.Mix well so the vegetables are evenly coated with the spices.
5. 5
   saute · ~6 min

   Cook until the vegetables start to soften.

   Cook on medium heat for 5 to 6 minutes, stirring every minute or so, until the cauliflower picks up a little color and the potato edges begin to soften.

   TIPStir gently so the cauliflower stays in florets and does not break up.
6. 6
   simmer · ~8 min

   Cover and finish the bhaji.

   Add the water, cover the pan, and cook on low heat until the potato is tender and the cauliflower is cooked through but not mushy, about 6 to 8 minutes.

7. 7
   other · ~2 min

   Dry off any extra moisture.

   Uncover and cook for 1 to 2 minutes if needed, until the bhaji looks lightly moist and semi-dry.

8. 8
   serve

   Serve the Ful Kobi Bhaji hot.

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