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September 16, 2025
Indian Vegetable Bhaji
Indian vegetable bhaji represents authentic fry preparation where avoiding water addition creates the drier variety that delivers superior texture and concentrated flavors. This traditional cooking method demonstrates how proper Indian techniques concentrate vegetable flavors through dry cooking rather than steaming or boiling. The no-water approach ensures vegetables maintain their texture while absorbing spices completely for more intense taste experiences. This drier variety appeals to those who prefer substantial vegetable preparations rather than saucy dishes. The authentic fry technique honors traditional Indian cooking methods that create distinctive textures and flavors through proper heat control and spice integration.
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).
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients
4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
½ cup 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 chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder (Optional)
1 sprig cilantro leaves for garnish
Directions
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.
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 (per serving)
| 279 | Calories |
| 5g | Fat |
| 53g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 279 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 4% |
| Sodium 48mg | 2% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 8g | 29% |
| Total Sugars 6g | |
| Protein 7g | 15% |
| Vitamin C 135mg | 150% |
| Calcium 65mg | 5% |
| Iron 3mg | 18% |
| Potassium 1309mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
