Low Fat Mixed Vegetable Bhaji
Savor the vibrant flavors and wholesome goodness of this Low Fat Mixed Vegetable Bhaji, a healthy twist on a classic Indian dish. Packed with nutrient-rich veggies like carrots, green beans, potatoes, cauliflower, and peas, this recipe combines aromatic spices such as turmeric, cumin, and garam masala to create a mouthwatering medley of flavors. Cooked in just a touch of olive oil, it’s a guilt-free option for those looking to enjoy a satisfying yet low-fat meal. With its quick prep time and versatile serving possibilities—pair it with rice or Indian bread—this vegan and gluten-free dish is perfect for busy weeknight dinners or light lunches. Garnished with fresh cilantro, it’s a wholesome, flavorful delight that’s easy to make and irresistible to taste! Keywords: Low Fat Vegetable Bhaji, Healthy Indian Recipes, Vegan Gluten-Free Curry, Mixed Vegetable Recipe, Quick Weeknight Dinner.
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Recipe Information
Ingredients
- 1 medium, diced Carrot
- 100 grams, chopped Green beans
- 1 medium, peeled and diced Potato
- 100 grams Cauliflower florets
- 100 grams Green peas
- 1 medium, chopped Tomato
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 inch piece, grated Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 teaspoons Olive oil
- 2 tablespoons, chopped Cilantro
- 1 cup Water
Instructions
Heat olive oil in a large non-stick pan over medium heat.
Add cumin seeds and let them splutter.
Add onions and sauté until they turn golden brown.
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
Add chopped tomato and cook until it softens and starts to break down.
Mix in turmeric powder, red chili powder, coriander powder, and salt, and cook for a minute.
Add the diced carrot, chopped green beans, diced potato, cauliflower florets, and green peas. Stir well to coat the vegetables with the spice mixture.
Pour in the water, cover the pan, and allow the vegetables to cook on medium-low heat until they are tender, about 15 minutes.
Once the vegetables are cooked, uncover and increase the heat to let any excess water evaporate, if needed.
Sprinkle garam masala over the cooked vegetables and mix well.
Garnish with chopped cilantro before serving.
Serve hot with rice or Indian bread.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 33.1 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2179 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
