Vegetable Bhaji

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Vegetable Bhaji

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

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

The start of a vegetable bhajee with green beans

Continue to Content

Yield: 3 - 4

British Indian Restaurant Favourites - Mixed Vegetable Bhajee

Print

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.

Ingredients

• 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

Instructions

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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