Cauliflower, Pea and Potato Bhaji

In keeping with the heart healthy theme for the month of February, here is another example of what I serve on the dinner table at least once or twice a week.  An all vegetarian meal incorporating Indian spices and flavors.  We enjoy all types of cuisines from around the world, but I’ll have to say we’re both partial to Indian cuisine.  I try to add fish to our weekly menu too.  There’s nothing quite like a fresh catch grilled, pan fried or barbecued.

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The main dish featured in this dinner is the cauliflower, potato and green peas.  The vegetables are cooked in a simply curry base  and are referred to as bhaji.  The combination of potato, green pea, and cauliflower is a hallmark of the colder climate of North India.

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The other two dishes featured are a sweet potato and capsicum curry and a saffron and cumin pilaf.

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Cauliflower, Pea and Potato Bhaji

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoons ghee
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon sweet paprika
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 6 cardamom pods, bruised
  • 4 cloves
  • 8 curry leaves
  • 1/3 cup shredded coconut
  • 1/2 cup water
  • 1/2 can reduced-fat coconut milk or I sometimes use Greek yogurt
  • salt to taste
  • 4 medium potatoes, peeled and quartered
  • 1 head of cauliflower chopped
  • 1 cup frozen peas

Method

  1. Heat ghee in medium pan; cook onion and garlic, stirring, until onion is lightly browned.
  2. Add all spices, cook, stirring, until fragrant.  Add curry leaves, coconut, water, milk, salt and potatoes; simmer, covered for about 15 minutes or until potatoes are just tender.
  3. Add cauliflower; simmer, covered, about 10 minutes or until cauliflower is just tender.  Stir in peas; simmer until peas are heated through.

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27 comments

    1. Thanks Johanne. Yes, all the Indian stores would sell them. Do you have them around where you are? There are 2 types, the more popular green ones, and there’s also the larger black cardamom, you’d probably want the green ones. I hope you’ve had a wonderful time celebrating your birthday and anniversary. It seems like you’re enjoying the warmth in FLA. We were in Philly on Saturday, the temps were in the high 70’s, what a great feeling that was, everyone was out in shorts and tees. Back in the 40’s for today, but then up again in the 60’s for the remainder of the week.

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  1. What a beautiful table Loretta! There is nothing missing. They say you eat with your eyes first and my eyes are full and my tummy is growling! I have to admit that I am not experienced with Indian spices. We love food from all over the world and John especially if it has great spices. I’m pinning these recipes to get them on my table.

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    1. Thanks Julie, you’re so sweet. I’m surprised you haven’t introduced Indian cuisine to John, especially if he loves good spices. There’s so many different spices that can be a tad intimidating at times, but with all the amazing Indian food bloggers that we come across daily, you’re bound to come across some beginner type recipes. I know how you love a good challenge, so how about you pick a dish and present it in your blog? LOL!

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    1. Thanks Sonal, glad I got your approval 🙂 It’s pretty intimidating at times with all you expert Indian bloggers out there. Re the poha, you’re so kind to offer, but I’m sure we have them in all the Indian grocery stores here, it’s just that I hadn’t heard of the dish before.

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  2. Loretta,
    Love the cauliflower bhaji and adding Greek yogurt to it is a great idea too. Also I liked the capsicum and sweet potato combination. I have not tried that before. I am hooked on sweet potatoes these days 🙂 The aromatic pilaf goes so well with both the dishes! what a yummy, flavorful combination.
    I agree with you about the fresh caught fish! I cannot resist it either.

    Liked by 1 person

    1. Thanks so much Sandhya, always encouraging and generous with your comments 🙂 Normally I make the dish with regular potatoes, but I needed to utilize the sweet potato that I had so compromised a bit. It is probably my favorite Indian vegetarian dish. You just sizzle whole cumin in some olive oil or ghee with a slit green chili, then throw the chopped capsicums in and let it absorb the flavors…in a separate pot par-boil the potatoes, then throw that in too with a generous amount of amchur powder which gives it that nice tangy taste, a dash of turmeric and let it cook till ready making sure you turn it around a bit, to prevent it from sticking. Garnish with fresh coriander. I just learned that sweet potatoes aren’t as starchy as the regular potatoes, so I’ll be making your dish too….I’m trying a low carb diet and see where I get with it 🙂

      Liked by 1 person

      1. Thanks Loretta! I love the taste amchur powder lends to a dish. I use that in my broccoli zunka recipe that is a regular on our menu at home.I have been using sweet potatoes quite a bit these days as they are more nutritious than the regular potato and like the small ones available at trader Joe’s.
        I am heading off to read your fat Tuesday cake 🙂
        I have some friends coming over for an Indian lunch tomorrow and my challenge is cooking a healthy Indian meal that tastes like the heavy Indian restaurant meal 🙂
        I try to do the low carb but bread is such a weakness:)

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    1. Thanks Judi, they say the more colorful your plate is, the better for you? I try to incorporate a ton of veggies in my dishes with plenty of fruit salads for dessert too. I hope I’m on the right path 🙂

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