Vegetable Bhaji

Name: Vegetable Bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 250 g potato (peeled and cubed small); 120 g carrot (peeled and diced small); 100 g green peas; 1 pcs bell pepper (small, chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(85)

TASTE SCORE

7/10

A simple mixed vegetable bhaji with soft potatoes, peas, carrots, and capsicum cooked in a lightly spiced onion-tomato masala. It is comforting, homestyle, and easy to pair with roti, puri, or bread for a complete Indian meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

197 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep the vegetables.
1.Peel and cube the potato into small even pieces.
2.Peel and dice the carrot small so it cooks quickly.
3.Chop the onion, tomato, and bell pepper.
4.Mince the garlic, chop the ginger, slit the green chili, and chop the coriander leaves.
boil · ~12 min
Boil the harder vegetables.
Add potato, carrot, green peas, and water to a pan. Cover and cook until the vegetables are just tender but not mushy.
TIPKeep the pieces small and even so the bhaji cooks uniformly.
saute · ~8 min
Cook the masala base.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until soft and light golden.
4.Add ginger, garlic, and green chili, then cook for 1 minute.
TIPUse medium heat so the garlic cooks gently and does not burn.
saute · ~6 min
Add tomato and spices.
1.Add tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook until the masala looks glossy and smells fragrant.
simmer · ~7 min
Finish the bhaji.
1.Add the boiled potato, carrot, green peas, and any remaining cooking water.
2.Add bell pepper and mix well.
3.Lightly mash a few potato pieces with the spoon to bind the bhaji.
4.Cook uncovered until the vegetables are coated and the bhaji turns semi-dry.
garnish · ~1 min
Add coriander leaves and lemon juice.
serve · ~1 min
Serve the vegetable bhaji hot.
Spoon into small bowls and serve with roti, puri, or bread.

PRO TIPS

What to keep in mind.

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

1
Boil the potato and carrot only until just tender; they will cook again in the masala and can turn mushy fast.
2
Keep the potato and carrot pieces small and even so the bhaji finishes at the same time without hard bits.
3
Cook the onion until light golden, not deeply browned, to keep the bhaji soft and homestyle rather than heavy.
4
Let the tomato masala turn glossy before adding the vegetables; this prevents a raw tomato taste in the finished bhaji.
5
Mash only a few potato cubes at the end so the bhaji binds together while still keeping visible vegetable pieces.
6
Add the bell pepper near the end as written so it stays slightly sweet and does not disappear into the gravy.
7
Stir in lemon juice off the heat or right at the end to keep its fresh brightness noticeable.
8
This bhaji reheats well; add a splash of water while warming if it has tightened too much in the fridge.