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Bhaji - Potato / Veggie Dish Recipe

Name: Annapurna’s World Vegetarian Cafés BHAJI - POTATO / VEGGIE DISH Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 each medium potatoes (starchy, peeled and cut into 1/2-inch cubes); 2 cups mixed vegetables (carrot, green beans, cauliflower — cut to bite-size); 1 each onion (medium, thinly sliced); 1 cup green peas (fresh or frozen); 4 tbs vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida (hing); 1 tsp turmeric powder; 2 tsp ground coriander; 1 tsp red chili powder; 1 tsp garam masala; 8 each curry leaves (optional); 1 tbs fresh ginger (grated); 1 tsp fresh garlic (minced); 2 each green chilies (slit, optional); 1.5 tsp salt; 1 cup water (for cooking); 0.5 cup fresh cilantro (chopped, for garnish); 1 each lemon or lime (cut into wedges, optional)

Inspired by Annapurna’s World Vegetarian Café

Time45m

Serves6

Make Bhaji - Potato / Veggie Dish Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Vegetables & Starch

3 each medium potatoes (starchy, peeled and cut into 1/2-inch cubes)

2 cups mixed vegetables (carrot, green beans, cauliflower — cut to bite-size)

1 each onion (medium, thinly sliced)

1 cup green peas (fresh or frozen)

Spices & Seasonings

4 tbs Tuscany sunflower oil

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida (hing)

1 tsp turmeric powder

2 tsp Ground coriander

1 tsp red chili powder

1 tsp Garam masala

8 each curry leaves (optional)

1 tbs fresh ginger (grated)

1 tsp fresh garlic (minced)

2 each green chilies (slit, optional)

1 1/2 tsp Celtic sea salt

Liquid & Finish

1 cup water (for cooking)

1/2 cup fresh cilantro (chopped, for garnish)

1 each lemon or lime (cut into wedges, optional)

Method

Preparation

Prep potatoes

Peel and cube potatoes into roughly 1/2-inch pieces; rinse and set aside to remove excess starch.

Prep vegetables & aromatics

Trim and cut mixed vegetables into bite-size pieces; thinly slice the onion; grate ginger, mince garlic, slit green chilies if using.

Tempering & Sautéing

Warm oil

Heat a large wide skillet or kadhai over medium heat. Add vegetable oil and let it warm (about 1 minute).

Add whole spices

Add mustard seeds. When they start to pop (10–20 seconds), add cumin seeds and let them sizzle for 5–10 seconds.

Aromatics

Stir in asafoetida, curry leaves (if using), grated ginger, minced garlic and slit green chilies. Sauté for 30–45 seconds until fragrant, keeping heat moderate to avoid burning garlic.

Cook onion

Add sliced onion and a pinch of salt. Sauté 4–6 minutes until onion is translucent and beginning to brown at edges.

Bloom spices

Add turmeric, ground coriander, red chili powder and stir for 20–30 seconds to bloom the spices.

Cooking Vegetables & Potatoes

Add potatoes & veggies

Add the cubed potatoes and mixed vegetables to the pan. Stir well to coat with oil and spices so the potatoes and vegetables are evenly seasoned.

Simmer

Pour in 1 cup water, add the green peas and salt. Stir, bring to a gentle simmer. Cover the pan and reduce heat to medium-low. Cook 12–15 minutes, stirring once or twice, until potatoes are tender when pierced with a fork and vegetables are cooked but not mushy. Add an extra 2–4 tablespoons water if drying out.

Reduce moisture & brown

Once potatoes are tender, remove the lid and increase heat to medium-high. Cook uncovered 2–3 minutes to evaporate excess liquid and allow edges of potatoes and vegetables to lightly brown.

Finish & Serve

Final seasoning

Sprinkle garam masala over the bhaji and gently toss to combine. Taste and adjust salt or chili as needed.

Garnish & plate

Turn off heat, stir in chopped cilantro. Transfer bhaji to a serving platter or tray suitable for platters/entree service. Garnish with cilantro and lemon wedges on the side.

Service notes

Serve hot as a main vegetarian platter item alongside rice, bread (rotis, naan), or other entrees. Keeps warm in a covered tray for short-term service; stir gently before serving to redistribute moisture.