Warm, richly spiced, and built for a satisfying meal, Bhaji (Vegetable Stew/mixed vegetable curry) is a vegan, vegetarian Gluten-free, Vegan main course made with potato, cauliflower, and bell pepper in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 2 people
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 1/2 cup potato (chopped)
  • 1/2 cauliflower (chopped)
  • 1/2 bell pepper (chopped)
  • 1/4 cup of chopped carrots green beans and any other veggetable (peas, broccoli, corn etc)
  • 2 medium tomatoes chopped
  • 2 teaspoon garlic (chopped)
  • 1 teaspoon ginger (chopped)
  • 1/2 teaspoon Serrano chili pepper ((or to taste) chopped)
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon pav bhaji masala powder ((can be found in Indian store))
  • 1/4 teaspoon turmeric powder
  • pinch of asofetida ((hing))
  • a cup of water
  • 2/3 teaspoon salt or to taste
  • 1/4 teaspoon raw sugar or to taste
  • 1 teaspoon canola oil

Method

  1. In a medium deep pan, add a teaspoon oil and heat on medium low heat for a minute.
  2. Add in the asofetida, coriander seeds and mix and cook for a few seconds.
  3. Add in the turmeric, pav bhaji masala, garlic, ginger and chili and cook for 2 minutes.
  4. Add in the tomatoes, salt and sugar and cook on medium low heat for 5 minutes.
  5. Add in the chopped veggies, a cup of water, and cook for 15-20 minutes until the vegetables are well done.
  6. Serve hot!.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.