The best vegetable bhaji recipe! As much as we love our meat and chicken there are days when we crave for veggies. There are so many ways to cook an Indian vegetable dish, endless options. I always try to have at least one vegetable dish in our home during the week. The kids in my home say they don’t like their veggies but when I cook this dish up it’s gone in no time. It’s amazing how a few ingredients make a dish taste that good, you will be surprised!! My mum would always tell me how even when she was a kid she remembers how my Nan would make a delicious all vegetable mix bhaji, using all kinds of fresh vegetables. A mix of veggies cooked up in just a little spices brings out all the good flavors. A plate full of yum…Mmm…

This is a great recipe to really get your kiddos to enjoy their veggies, the adults will also enjoy too. Bright and beautifully colored dish with different taste and textures from all the different kinds of vegetables. It’s a easy and quick recipe that anyone can make following just a few steps. You can even make ahead and store in the refrigerator and this vegetable dish will still stay good for up to 3 days. Enjoy this dish with a plate of white steamed rice, roti’s or naan bread.

The vegetables used for making the best vegetable bhaji

Here in this recipe I use potatoes, broccoli, tomatoes, carrots and zucchini. All in all these vegetables give their own flavors and make a great combination for the perfect bhaji.

The spices

In my opinion for most curried vegetable dishes, the less spices you put in the better the flavor. You don’t want to put too many spices as this will totally change the flavor of the vegetables. I only put half a teaspoon of turmeric, 1 level teaspoon of chili powder and 1 level teaspoon of coriander powder. That’s it really. Cooking these spices down well with the base of the curry is the main thing. It helps to remove the raw spice and brings out the overall flavors. And once the vegetables are cooked in these spices you will get the perfect balance of flavors from all the ingredients.

Cooking preparation

Use a big wok or big, deep frying pan to cook your vegetables. This helps you to stir around easily and overall give you some space for your vegetables to cook in.

Start with prepping your vegetables, washing all your vegetables. Peeling and thinly slicing a medium sized onion. Peel and chop potatoes to a rough 1 inch size. The same for the zucchini, chop into 1 inch pieces. Cut broccoli into fairly small-medium florets. Peel and chop carrots to one inch pieces. Lastly cut tomatoes into wedges or medium slices. When it comes to chopping vegetables remember they don’t have to be exactly perfect. So long as everything is fairly similar sized you should be fine.

Also you can add some green chilies if you like, slice these lengthwise. Chop some fresh cilantro to garnish.

Cooking steps for vegetble bhaji

Heat the oil in the wok and add in the sliced onions and salt, on a medium high flame and give that a stir with a wooden or silicone spoon. Cook for 2-3 minutes until the onions turn a light golden brown color. Add in the spices one by one, turmeric, chili and coriander powder. Stir in well and cook these spices for a minute on medium flame until you start to see some of the oil floating around the masala (spices). This is when you know your spices are cooked and you can lower the flame and add in all the vegetables.

Mix in all the vegetables with the masala . Cover the wok and cook for 15-20 minutes on a medium flame. You can check and stir once or twice during this process just to make sure nothing is sticking to the base. After 20 minutes your vegetables should be cooked. Take the lid off and add in the green chilies and cilantro, one last stir and the vegetable bhaji is ready to serve with warm rice, roti’s or naan bread. Enjoy making this vegetable bhaji recipe!

Fresh Vegetable Bhaji

Recipe by Shema Course: MainCuisine: IndianDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

25

minutes

Easy Mix Vegetable Bhaji

Ingredients

• 1/4 cup of cooking oil
  

• 1 medium sized onion, thinly sliced
  

• 2 large carrots peeled and chopped into 1 inch pieces
  

• Small-medium head of broccoli, cut into small-medium sized florets
  

• 1 medium sized zucchini, cut into 1 inch pieces
  

• 3 medium sized potatoes peeled and chopped into 1 inch pieces
  

• 2 small tomatoes cut into medium wedges or sliced
  

• 3-4 green chilies sliced lengthwise
  

• Handful of fresh cilantro chopped
  

• 3 level teaspoons of salt
  

• 1/2 teaspoon of turmeric
  

• 1 level teaspoon of chili powder
  

• 1 level teaspoon of coriander powder
  

Directions

• Heat the oil in the wok and add in the sliced onions and salt, stir and cook on a medium high flame until light golden brown
• Add in the spices one by one, turmeric, chili and coriander powder and stir
• Cook these spices for a minute on medium flame until you start to see some of the oil floating around the masala (spices)
• Lower the flame and add in all the vegetables
• Mix in all the vegetables with the masala. Cover the wok and cook for 15-20 minutes on a medium flame
• Check and stir once or twice during this process just to make sure nothing is sticking to the base
• After 20 minutes your vegetables should be cooked. Take the lid off and add in the green chilies and cilantro, stir and serve
• Enjoy with steamed rice, roti’s or naan bread.

Notes

• Any leftovers can be stored in a airtight container in the refrigerator for up to 3 days.