Curry House Mixed Vegetable Bhaji
A semi dry curry house mixed vegetable bhaji made with potato, cauliflower, carrot, green beans and peas. The vegetables are lightly steamed, then finished in a reduced tomato and base sauce masala with mixed powder, fenugreek and garam masala.
Ingredients
- 200 g waxy potato peeled and cut into 2cm pieces
- 150 g cauliflower divided into small florets
- 100 g carrot peeled and cut into 1cm pieces
- 100 g green beans trimmed and cut into 3cm lengths
- 100 g frozen peas
- 30 ml rapeseed oil
- 1 teaspoon cumin seeds
- 1 small onion approximately 120g, finely chopped
- 20 g Garlic and Ginger Paste
- 1 tablespoon Mixed Powder
- 1/2 teaspoon Kashmiri chilli powder
- 1/4 teaspoon ground turmeric
- 100 g tinned chopped tomatoes
- 200 ml Curry House Base Sauce warmed
- 1 teaspoon dried fenugreek leaves
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon fine salt or to taste
- 2 tablespoons finely chopped fresh coriander
- 1 teaspoon lemon juice optional
Instructions
- Put the potato and carrot in a steamer set over simmering water. Cover and steam for 7 minutes.
- Add the cauliflower and green beans. Cover and steam for another 5 minutes, or until the potato is almost tender and the cauliflower still holds its shape. Transfer everything to a plate and allow excess steam to escape.
- Heat the rapeseed oil in a wide frying pan over a medium high heat. Add the cumin seeds and fry for about 20 seconds, until fragrant.
- Add the onion and cook for 5 to 6 minutes, stirring regularly, until soft and lightly golden at the edges.
- Stir in the Garlic and Ginger Paste and cook for 45 seconds. Add the Mixed Powder, Kashmiri chilli powder and turmeric, then stir for about 20 seconds.
- Add the chopped tomatoes and cook for 3 to 4 minutes, stirring often, until thick. Pour in 100ml of the warmed Curry House Base Sauce and simmer for 2 to 3 minutes, until reduced.
- Add the steamed vegetables and frozen peas. Fold them through the masala, then add the remaining 100ml base sauce. Cook uncovered for 5 to 7 minutes, turning carefully, until the vegetables are tender and the sauce clings to them.
- Crush the dried fenugreek leaves between your fingers and add them with the Garam Masala and salt. Cook for 1 to 2 minutes, then stir through the coriander and optional lemon juice. Rest for 2 minutes before serving.
Notes
- Steam the vegetables only until nearly tender because they continue cooking in the masala.
- Add the base sauce in stages. You may not need every drop if the vegetables release more moisture than expected.
- For a milder bhaji, omit the Kashmiri chilli powder.
- To use frozen mixed vegetables, thaw and drain 550g vegetables, skip the steaming step and cook them directly in the reduced masala.
- This recipe is vegan when the prepared curry house ingredients are made with vegetable oil.
Nutrition
Calories: 167kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 593mgPotassium: 651mgFiber: 5gSugar: 6gVitamin A: 6971IUVitamin C: 35mgCalcium: 65mgIron: 2mg
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