Sunday, October 18, 2009

Indian Vegetable Bhaji

Last time I went to the grocery store, I bought a Tandoori Seasoning packet for chicken. Sometimes I like pre-packaged seasoning packets (as long as they are all spices and not just preservatives and salt.) It is an excellent way to try a new flavor profile without investing in a bunch of spices that you don't use on a regular basis. For the Tandoori Chicken, I mixed the spice packet with yogurt, lemon juice and minced onion. I marinated the chicken for an hour or so and then broiled in the oven. I think real tandoori chicken is cooked in a special clay pot, but this was yummy. Looking for a side dish and not wanting to rely on the standby rice, I came across this dish on and realized I had all of the ingredients (sort of)! This vegetable side dish is very delicious and will definately be repeated in the future!

Indian Vegetable Bhaji

4 large potatoes, finely chopped <- I didn't have any potatoes in my house so I used sliced canned potatoes, these are good to keep on hand for when you are in a pinch!
1 cup cauliflower florets <- I had to use frozen, can't wait to try this out with fresh!
1 carrot, finely chopped
1/2 cup fresh green peas <- Again with the frozen, but probably will keep this ingredient frozen.
2 tablespoons vegetable oil
1 large onion, chopped <- I used half a large onion, which was plenty for me!
1 teaspoon cumin seed
1 teaspoon black mustard seed <- I didn't have black, but I did have yellow, so I used that.
2 whole bay leaves
4 green chile peppers, chopped <- Growing in the garden, so I used super fresh!
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root <- I keep ginger root in the freezer and use a grater to grate off some whenever I need it.
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon chili powder (optional)
cilantro leaves for garnish (optional) <- I did not use any

  1. Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
  2. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
  3. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.
Weight Watchers: I figured it to be about 3 pts per serving, using the canned potatoes.


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