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: 4 servings
Cuisine: Indian
Ingredients: 4 cups potatoes (medium), peeled and thinly sliced or small cubes; 1.5 cups mixed vegetables (carrot, peas, cauliflower), chopped small; 1 cup yellow onion, thinly sliced; 1 cup fresh tomato, chopped; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp turmeric powder; 0.5 tsp red chili powder; 1 tbs coriander powder; 0.5 tsp garam masala; 1 tsp amchur (dry mango) powder or 1 tsp lemon juice; 1.5 tsp salt; 1 tsp fresh ginger, grated; 2 tsp garlic cloves, minced; 1 to taste green chilies, finely chopped (optional); 0.25 cups fresh cilantro, chopped; 3 tbs vegetable oil or neutral oil; 4 to taste lemon wedges (for serving)

Inspired by Annapurna’s World Vegetarian Café

Time45m

Serves4

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 ingredients

4 cups potatoes (medium), peeled and thinly sliced or small cubes

1 1/2 cups mixed vegetables (carrot, peas, cauliflower), chopped small

1 cup yellow onion, thinly sliced

1 cup fresh tomato, chopped

Spices & seasoning

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric powder

1/2 tsp red chili powder

1 tbs Coriander powder

1/2 tsp Garam masala

1 tsp amchur (dry mango) powder or 1 tsp lemon juice

1 1/2 tsp Celtic sea salt

Aromatics & fresh

1 tsp Fresh ginger, grated

2 tsp Garlic cloves, minced

1 to taste green chilies, finely chopped (optional)

1/4 cups Fresh cilantro, chopped

Oil & finishing

3 tbs vegetable oil or neutral oil

4 to taste lemon wedges (for serving)

Method

Preparation

Prep vegetables

Peel and thinly slice or cube the potatoes so they cook evenly. Chop mixed vegetables into small, similar-sized pieces. Slice the onion thinly, chop the tomato, mince garlic, grate ginger, and chop cilantro. If using green chili, finely chop it.

Rinse potato slices briefly in cold water and pat dry to remove excess starch (optional). This helps keep pieces separate when sautéing.

Cooking

Temper spices

Heat 3 tbs oil in a large skillet or heavy-bottomed pan over medium heat until shimmering. Add mustard seeds and cumin seeds. Fry for about 20–30 seconds until mustard seeds begin to pop and cumin becomes fragrant. Be careful — they can brown quickly.

Sauté aromatics

Add the sliced onion to the pan and sauté for 5–6 minutes, stirring occasionally, until soft and beginning to caramelize. Add minced garlic, grated ginger, and chopped green chili; cook for 1 minute until aromatic.

Add tomatoes and spices

Add chopped tomato and cook 3–4 minutes until softened and saucy. Stir in turmeric, red chili powder, coriander powder, and half the salt. Cook the spice mixture for 1–2 minutes to bloom the spices, stirring so it doesn’t stick.

Cook potatoes and vegetables

Add the prepared potatoes and mixed vegetables to the pan. Stir well to coat with the spice-onion mixture. If the mixture looks dry or is sticking, add 2–3 tbs water. Reduce heat to medium-low, cover with a tight-fitting lid, and cook for 12–15 minutes, stirring once or twice, until potatoes are tender. If using small cubes, check doneness at 10 minutes. Add a splash of water if needed to prevent burning.

Finish and season

Once potatoes are tender and vegetables cooked through, uncover and increase heat to medium-high for 2–3 minutes to evaporate excess moisture and lightly brown edges. Stir in garam masala, amchur powder (or lemon juice), remaining salt (adjust to taste), and chopped cilantro. Cook for another minute to combine flavors.

Serving

Transfer bhaji to a serving dish. Squeeze fresh lemon over the top if desired and garnish with extra cilantro. Serve hot with chapati, puri, dosa, or as a side to dal and rice.

Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of water or in the microwave.