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Vegetable Bhaji
Vegetable Bhaji is a modern British recipe for a classic British Indian Restaurant (BIR) vegetarian curry of mixed vegetables in a Kashmiri curry paste base. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetable Bhaji.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesBritish Recipes
This is a classic BIR dish of mixed seasonal vegetables that’s typically served as a vegetarian main course, but which also makes an excellent accompaniment to a meat-based curry main dish. I’ve included okra in this recipe as my wife likes it, but you could replace with cauliflower and or broccoli florets, string beans, or any vegetable you like (cabbage is also good).
Ingredients:
1 tbsp ghee or oil
5 fresh curry leaves
1 tsp mustard seeds
250ml (1 cup) base curry sauce
2 tbsp ginger and garlic paste
2- 3 pre-cooked potatoes
200g (7 oz) mixed, cooked, vegetables (your choice)
6 button mushrooms, sliced
10 green beans, sliced
4 okra, topped and tailed an cut into 2cm (4/5 in) lengths
1 tbsp
Kashmiri curry paste
1 tbsp garam masala
1 tbsp dried fenugreek leaves
1/2 tsp turmeric powder
Salt and freshly-ground black pepper to taste
1 tomato - quartered
Method:
Place a large wok or deep frying pan over medium-high heat. Once hot add the ghee or oil then add the mustard seeds and curry leaves.
As soon as the mustard seeds begin to splutter (90 seconds) add the curry sauce and stir well to combine.
Now add the ginger-garlic paste along with the cooked potatoes. Stir to combine then add your choice of cooked vegetables and the sliced mushrooms.
Spoon in the Kashmiri curry paste, garam masala, dried fenugreek leaves and the turmeric.
Cook for about 8 minutes, until the mushrooms are tender and the vegetables are heated through.
Stir in the quartered tomato and allow to warm through.
Season to taste with salt and freshly-ground black pepper then serve.
