Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and dal.
1 person made this
4 large potatoes, finely chopped
100g cauliflower florets
1 carrot, finely chopped
75g fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chillies, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh root ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon chilli powder (optional)
coriander leaves for garnish (optional)
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Method Prep:15min › Cook:40min › Ready in:55min
Place the potatoes, cauliflower, carrot and peas into a microwave-safe bowl, cover with clingfilm, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the clingfilm, and drain the vegetables in a colander.
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 chillies, garlic and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
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. Sprinkle with coriander leaves.