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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.
For 4 servings
Prepare the Tempering (Tadka)
Build the Masala Base
Cook the Vegetables
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 200.53 calories per serving with 5.69g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side_dish.
Finish and Garnish
Add 100g of cubed paneer in the last 5 minutes of cooking for a protein-rich version.
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.
For a richer, milder bhaji, stir in 2 tablespoons of heavy cream or cashew paste at the very end of cooking.
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.
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.
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.
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.
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.
One serving of this Vegetable Bhaji (approximately 1 cup) contains around 150-160 calories, making it a light and healthy side dish.
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.
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.
Store leftover bhaji in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan or microwave before serving.
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.
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.