Is Vegetable Bhaji healthy?

Yes, it is very healthy. It's packed with fiber, vitamins, and minerals from the diverse range of vegetables. The use of spices like turmeric and ginger also adds anti-inflammatory benefits.

Can I use frozen vegetables for this recipe?

Absolutely. A frozen mixed vegetable blend works well. Add them directly from the freezer after cooking the potatoes and carrots for about 5-7 minutes, as they cook faster than fresh, hard vegetables.

What's the best way to store leftovers?

Store leftover bhaji in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan or microwave before serving.

Can I make this dish without onion and garlic?

Yes, for a 'satvik' or Jain version, you can omit the onion and garlic. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot oil after the cumin seeds splutter.

Why did my bhaji become mushy?

Mushiness usually happens due to overcooking or adding too much water. To avoid this, add water sparingly and check for doneness periodically. Cook until the vegetables are just tender.

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Vegetable Bhaji

POPULARITY

0.0/5

TASTE SCORE

7/10

A colorful medley of mixed vegetables cooked with aromatic Indian spices. This simple, wholesome side dish comes together quickly and pairs perfectly with roti, dal, and rice for a comforting meal.

PREP

15m

COOK

25m

SERVES

1 CUP

196 cal

SERVINGS

INSTRUCTIONS

4 steps. 25 minutes total.

4 STEPS

1
Step 1
- a.Prepare the Tempering (Tadka)
- b.Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Add the ginger-garlic paste and slit green chilies. Cook for another minute, stirring continuously, until the raw aroma disappears.
2
Step 2
- a.Build the Masala Base
- b.Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
- c.Reduce the heat to low. Add the spice powders: turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for 1-2 minutes until the spices are aromatic and you see oil beginning to separate from the masala.
3
Step 3
- a.Cook the Vegetables
- b.Add the diced potatoes and carrots to the pan first. Mix well to coat them with the masala and cook for 5 minutes, stirring occasionally.
- c.Now, add the remaining vegetables: cauliflower florets, green beans, and green peas. Toss everything together gently to ensure an even coating of spices.
- d.Add salt and 1/2 cup of water. Stir well, then cover the pan with a lid. Reduce the heat to low-medium and let the vegetables cook for 12-15 minutes.
- e.Stir every 4-5 minutes to prevent sticking. Cook until all vegetables are tender but not mushy (a fork should easily pierce a piece of potato).
4
Step 4
- a.Finish and Garnish
- b.Once the vegetables are cooked, uncover the pan. If there is any excess water, increase the heat slightly and cook for a minute or two until it evaporates.
- c.Sprinkle the garam masala and optional lemon juice over the bhaji. Give it a final gentle mix.
- d.Garnish with freshly chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
To ensure even cooking, cut harder vegetables like potatoes and carrots slightly smaller than softer ones like cauliflower.
2
This dish is intended to be semi-dry ('sabzi'). Avoid adding too much water; just enough to create steam for cooking.
3
For a more authentic North Indian flavor, you can use mustard oil instead of vegetable oil. Heat it until it's lightly smoking before adding cumin seeds.
4
Don't overcook the vegetables. They should be tender but retain a slight bite for the best texture.
5
Leftover bhaji is versatile! Use it as a filling for sandwiches, wraps, dosas, or even samosas.

RECIPE VARIATIONS

Adapt it for your goals.

With Paneer

Add 100g of cubed paneer in the last 5 minutes of cooking for a protein-rich version.

South Indian Style (Poriyal)

In the tempering, add 1/2 tsp mustard seeds and 1 tsp urad dal along with the cumin seeds. Garnish with 2-3 tbsp of fresh grated coconut at the end.

Creamy Version

For a richer, milder bhaji, stir in 2 tablespoons of heavy cream or cashew paste at the very end of cooking.

Pav Bhaji Flavor

Replace garam masala with 1-2 tsp of pav bhaji masala. Lightly mash some of the vegetables with the back of a spoon before serving.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Rich in Dietary Fiber

The variety of vegetables like carrots, beans, and peas provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.

vitamins

Packed with Vitamins and Minerals

This dish is a powerhouse of essential nutrients. Carrots provide Vitamin A, cauliflower offers Vitamin C, and peas contribute to your intake of Vitamin K and manganese.

inflammation

Anti-inflammatory Properties

Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.

weight

Supports Weight Management

Being low in calories and high in fiber, this vegetable bhaji helps you feel full and satisfied, making it an excellent choice for a weight-conscious diet.

QUESTIONS?

Frequently asked questions

One serving of this Vegetable Bhaji (approximately 1 cup) contains around 150-160 calories, making it a light and healthy side dish.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Vegetable Bhaji

For 4 servings

4 steps. 25 minutes total.

Step 1

Step 2

Step 3

Step 4