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 daal (Indian lentil soup).

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.

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  • Place the vegetable oil in a large skillet, 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 green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.

  • Stir in the ground cumin, curry powder, and chili 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 cilantro leaves.

Nutrition Facts

279 calories; 5.3 g total fat; 0 mg cholesterol; 48 mg sodium. 53.2 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2009
This recipe is wonderful. Even with the changes I had to make due to ingredients I lacked I thought I was at a high end Indian restaurant! (Since I was out of peas and ginger I used dry ginger and extra cauliflower.) Thank you for a wonderful recipe that I will use again and again. Read More
(29)

Most helpful critical review

Rating: 3 stars
01/27/2010
I thought this overall was very good but too dry. I didn't have the cumin whole seed nor the mustard seeds and I think that could have enhanced the flavor. This is worth making again...I would just add some stock to moisten it. Read More
(6)
55 Ratings
  • 5 star values: 31
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/01/2009
This recipe is wonderful. Even with the changes I had to make due to ingredients I lacked I thought I was at a high end Indian restaurant! (Since I was out of peas and ginger I used dry ginger and extra cauliflower.) Thank you for a wonderful recipe that I will use again and again. Read More
(29)
Rating: 5 stars
09/01/2009
This recipe is wonderful. Even with the changes I had to make due to ingredients I lacked I thought I was at a high end Indian restaurant! (Since I was out of peas and ginger I used dry ginger and extra cauliflower.) Thank you for a wonderful recipe that I will use again and again. Read More
(29)
Rating: 5 stars
09/28/2009
My family and I loved this. I used dry ginger broccoli instead of cauliflower (because I didn't have it) and used extra ground cumin since I didn't have cumin seeds either and used canned chopped green chile peppers instead of fresh and it all turned out really well. I also sprinkled a little salt on it in the end. Will definitely make again but will try to stick closer to the original recipe next time and I'm sure it will be even better. Read More
(14)
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Rating: 5 stars
01/11/2010
I loved this recipe, it was a big help since I recently went vegan. I take advantage of the roasted chilies for sale at road side stands in the fall and freeze them. This addition added a smokey flavor, awesome. Read More
(10)
Rating: 3 stars
01/27/2010
I thought this overall was very good but too dry. I didn't have the cumin whole seed nor the mustard seeds and I think that could have enhanced the flavor. This is worth making again...I would just add some stock to moisten it. Read More
(6)
Rating: 3 stars
02/28/2011
Have never tried this before so I have nothing to compare it to. It was good but felt it could have used some salt. Also we didn't have black mustard seed. This might have made a difference. We'll try it again. Made it with the Biyrani rice which was outstanding. Read More
(5)
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Rating: 5 stars
05/18/2010
Very easy to make and versatile dish. I changed out cauliflower because i didn't have any with shiitake mushrooms (they were going to go bad!) and regular peas with snow peas. I ate it as a main dish and served as a side for family. Added plain yogurt and pita bread! MMM. Will definitely be making this again. Read More
(5)
Rating: 4 stars
01/17/2013
I really liked this. I added more of the spices (more chili, curry, and cumin) than what is called for to suit our tastes, and also fried all of the spices in about a tablespoon of butter after browning the onion. Just how I learned to cook Indian food. Very good and easy recipe. Read More
(4)
Rating: 5 stars
03/03/2012
Really delicious! So much healthier than the cream-based Indian dishes. I didn't have black mustard seed and used double cumin seeds. Also, I substituted frozen peas for fresh...I just added them to the dish later. I will definitely make this again. Read More
(4)
Rating: 5 stars
01/18/2013
DELICIOUS! I only used the spice profile along with the garlic and ginger and smeared it on big chunks of cauliflower along with oil and roasted in the over an 475 degrees. This was super delicious! Next time I may try the actual recipe but the spices on whatever veggies you have around is so good! loved it! Read More
(3)