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Mix Veg Bhaji Recipe

Name: Spice Fusion Takeaways Mix Veg Bhaji Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 pcs potato (medium), peeled and diced 1/2-inch; 1 cup carrot, peeled and diced 1/2-inch; 2 cups cauliflower florets (small); 1 cup green peas (fresh or frozen); 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup bell pepper (any color), chopped 1/2-inch; 1 cup tomato, finely chopped; 1 cup onion, finely chopped; 3 tbs vegetable oil or ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 pinch asafoetida (hing); 8 pcs curry leaves (optional); 1 tbs ginger, grated; 1 pc green chili, slit (optional); 1 tsp turmeric powder; 1 tsp red chili powder (or to taste); 1 tsp ground coriander; 1 tsp garam masala; 1.5 tsp salt; 3 cups water (for cooking); 1 tbs lemon juice; 1 cup fresh cilantro, chopped

Inspired by Spice Fusion Takeaway

Time40m

Serves4

Make Mix Veg Bhaji Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

2 pcs potato (medium), peeled and diced 1/2-inch

1 cup carrot, peeled and diced 1/2-inch

2 cups cauliflower florets (small)

1 cup green peas (fresh or frozen)

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup bell pepper (any color), chopped 1/2-inch

1 cup tomato, finely chopped

1 cup Onion, finely chopped

Spices & Aromatics

3 tbs vegetable oil or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 pinch asafoetida (hing)

8 pcs curry leaves (optional)

1 tbs Ginger, grated

1 pc green chili, slit (optional)

1 tsp turmeric powder

1 tsp red chili powder (or to taste)

1 tsp Ground coriander

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

Liquids & Finish

3 cups water (for cooking)

1 tbs ReaLemon lemon juice

1 cup Fresh cilantro, chopped

Method

Prep

Wash, peel and chop all vegetables as specified (potatoes and carrots diced 1/2-inch, cauliflower into small florets, beans cut into 1-inch pieces, bell pepper chopped, tomatoes and onion finely chopped). Rinse green peas if frozen. Set aside.

Measure out spices, grate ginger, slit the green chili, and chop cilantro.

Cook

Temper spices

Heat a large wide skillet or kadhai over medium heat. Add oil or ghee and let it warm for 20–30 seconds. Add mustard seeds and wait until they begin to pop. Add cumin seeds and immediately add a pinch of asafoetida and curry leaves (if using). Stir for 10–15 seconds.

Sauté aromatics

Add the chopped onion to the pan. Sauté for 4–5 minutes until soft and translucent. Add grated ginger and slit green chili; cook 30–45 seconds until fragrant.

Add tomatoes and dry spices

Add the chopped tomato, turmeric, red chili powder, ground coriander and about half of the salt. Cook for 3–4 minutes until the tomato breaks down and the mixture becomes slightly saucy.

Add harder vegetables

Add diced potatoes, carrots, cauliflower florets and green beans to the pan. Stir to coat with the spice mixture for 1–2 minutes.

Add water and simmer

Pour in 2 to 3 cups water (start with 2 cups if you want firmer vegetables, 3 cups for softer and more gravy). Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes, stirring once or twice, until the potatoes and cauliflower are tender but not mushy. If using frozen peas, add them in the last 5 minutes to heat through.

Finish with bell pepper

Uncover, add chopped bell pepper and frozen or fresh green peas (if not already added). Cook uncovered for 3–4 minutes on medium heat so the bell pepper retains slight crunch and excess water evaporates. Taste and adjust salt and red chili powder.

Final seasoning

Sprinkle garam masala over the bhaji and stir gently. Turn off the heat and stir in lemon juice and chopped cilantro. Cover the pan for 1 minute to let flavors meld.

Serve

Transfer Mix Veg Bhaji to a serving bowl. Garnish with extra cilantro if desired. Serve hot with chapati, puri, rice or as part of a thali.