Soy-Free Mixed Vegetable Bhaji
Indulge in the vibrant flavors of this Soy-Free Mixed Vegetable Bhaji, a wholesome and allergy-friendly twist on a classic Indian dish. Packed with colorful vegetables like potatoes, carrots, green peas, cauliflower florets, and bell peppers, this recipe is simmered to perfection in a fragrant blend of spices including turmeric, cumin, coriander, and garam masala. The sautéed ginger, garlic, and mustard seeds add an irresistible depth of flavor, while fresh cilantro provides a refreshing finish. With just 15 minutes of prep and 30 minutes of cooking, this easy, one-pan meal is perfect for busy weeknights or hearty family dinners. Serve it hot with bread or rice for a satisfying vegan and soy-free delight that everyone will love! Perfectly suited for those seeking healthy vegetable dishes, soy-free recipes, or flavorful vegan Indian meals.
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Recipe Information
Ingredients
- 1 medium (peeled and diced) Potato
- 1 medium (peeled and diced) Carrot
- 1 medium (chopped) Green Bell Pepper
- 100 grams Green Peas
- 150 grams Cauliflower florets
- 1 medium (chopped) Tomato
- 1 medium (sliced) Onion
- 2 minced Garlic cloves
- 1 inch piece (grated) Ginger
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 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 or to taste Salt
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 cup Water
Instructions
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Sauté until the seeds begin to crackle and pop.
Add 1 sliced onion and sauté for 2-3 minutes until soft and translucent.
Stir in 2 minced garlic cloves and 1-inch grated ginger. Sauté for another minute until fragrant.
Add 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 1 teaspoon of coriander powder, and mix well.
Introduce 1 peeled and diced potato, 1 peeled and diced carrot, 1 medium chopped green bell pepper, 150 grams of cauliflower florets, and 100 grams of green peas. Stir to combine with the spices.
Add 1 chopped tomato and 0.5 cup of water. Stir, cover the pan with a lid, and let it cook on low heat for about 15-20 minutes. Stir occasionally to ensure even cooking, until vegetables are tender.
Once the vegetables are cooked, add 0.5 teaspoon of garam masala and 1 teaspoon of salt or adjust to taste.
Mix well, cook for an additional 2-3 minutes uncovered, allowing any excess moisture to evaporate if needed.
Garnish with 2 tablespoons of chopped fresh cilantro before serving.
Serve hot with your choice of bread or rice.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 35.1 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2438 mg | 52% | |
*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.
