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Vegetable Bhaji

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Vegetable Bhaji

This is one of those classic veggie British Indian Restaurant recipes!

British Indian restaurant vegetable bhajee

A vegetable bhaji – In this version I used mushrooms and red peppers.


You are going to have to chip in on this one because there really isn’t just one recipe. Vegetable bhaji is quite popular with vegetarians but it also makes a really nice side dish. When done the British Indian restaurant (BIR) way, it’s often just a mix of the fresh seasonal vegetables the chef happens to have on hand.

This recipe, therefore is really just an idea that I would like you to build on. If broccoli is in season, use it. If cauliflower looks nice, why not!

One thing that is usually quite constant is the base ingredients. Slow pre-cooked potatoes are usually included as is that base curry sauce that goes into so many of our old favourites. As potato usually plays an important role, it is often okay to add a bit more chilli unless of course you aren’t a chilli fan.

Just get in there and experiment. Have fun and make a curry that is perfect for you. You could of course follow my recipe exactly and then adjust the curry to your own preference.


If you like this recipe give these similar ones a go!

Indian Pickled Vegetables
Spicy Mediterranean Vegetables
Vegetable Fried Rice
Vegetable Momos
Vegetarian Chilli

British Indian restaurant vegetable bhajee

The start of a vegetable bhajee with green beans


Yield: 3 - 4

British Indian Restaurant Favourites - Mixed Vegetable Bhajee

British Indian Restaurant Favourites - Mixed Vegetable Bhajee

All of the base ingredient recipes are on this blog but you might enjoy winging it a bit if you haven't made them already. Add the potatoes first before the other vegetables as they take the longest to cook.


  • 1 tablespoon ghee or oil
  • 5 fresh curry leaves
  • 1 teaspoon mustard seeds
  • 250ml (1 cup) base curry sauce
  • 2 tablespoons ginger and garlic paste
  • 2- 3 pre-cooked potatoes
  • A few spoonfuls of my cooked vegetable recipe or other fresh vegetables of choice
  • 1 tablespoon Kashmiri paste
  • 1 tabelspoon garam masala
  • 1 tablespoon dried fenugreek leaves
  • 1/2 teaspoon turmeric powder
  • Salt and pepper to taste
  • 1 tomato - quartered


  1. Heat the ghee/oil in a large wok or frying pan over medium-high heat.
  2. When hot, throw in the mustard seeds and curry leaves.
  3. When the mustard seeds begin to crackle, add the curry sauce and stir to combine.
  4. Now add the ginger and garlic paste along with the cooked potatoes.
  5. Stir again and add the cooked vegetables or your vegetables of choice.
  6. Spoon in the Kashmiri paste, garam masala, fenugreek leaves and the turmeric.
  7. If you are using raw cut vegetables, cook until the vegetables are tender but not mushy.
  8. Stir in the quartered tomato.
  9. Season with salt and pepper to taste.

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Wednesday 23rd of August 2023

Fab, used the pre-cooked potatoes and veg mix and also added some cauliflower florets, a small handful of garden peas and a few shreds of fresh spinach leaf near the was fabulous, we had it with Pilau rice as a main...along with some chapatis...Loved it...

Dan Toombs

Tuesday 5th of September 2023

Sounds great. Thanks Dan

Peter Fry

Thursday 12th of November 2020

Hi, going to make this with cauliflower. When you say 2 tablespoons of garlic and ginger paste, is that 2 of each or 2 altogether? Thanks, Pete

Dan Toombs

Thursday 12th of November 2020

Hi Peter That is 2 spoons altogether so 1 of each. Thanks Dan

Anne-Marie Osborne

Tuesday 11th of July 2017

Is it possible to use vegetable ghee rather than butter ghee?

Dan Toombs

Friday 14th of July 2017

Hi Anne-Marie

You sure can. I also use rapeseed oil instead of ghee.

Thanks, Dan

Dan Toombs

Monday 3rd of June 2013

Hope you like the recipe. I learned it at my local tandoori restaurant where it's a real hit.


Monday 3rd of June 2013

Yay! Thank you so much! Cant wait to try this

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