Vegetable bhaji

Vegetable bhaji

The Curry Guy
4 or more as part of a multi-course meal

Any seasonal vegetables can be used for this recipe. I’ve recommended a few, but feel free to add whatever you like. Vegetable bhaji is essentially a stir-fry with a little base curry sauce and spices mixed in. Be careful not to over-cook the vegetables in the sauce. They need to have a bit of bite to them.

Vegetable bhaji can be served as a curry on its own, or you could mix a few spoonfuls into the curry of your choice.


Quantity Ingredient
2 tablespoons rapeseed oil
or seasoned oil
1 teaspoon mustard seeds
10 fresh or frozen curry leaves
2 onions, thinly sliced
1 yellow and 1 red pepper, thinly sliced
2 tablespoons Garlic and ginger paste
2 green bird’s-eye chillies, finely chopped
1/2 teaspoon ground turmeric
2 tablespoons Kashmiri paste
or Mixed powder
125ml Tomato purée
1 small carrot, peeled and thinly sliced
10 button mushrooms
20 green beans, cut into 2.5cm pieces
1 handful shredded cabbage
1 tablespoon dried fenugreek (methi) leaves
400ml Base curry sauce (large batch)
1 tomato, quartered
salt and freshly ground pepper
1 tablespoon Garam masala


  1. Heat the oil in a large wok or frying pan over a high heat. When hot, throw in the mustard seeds. When they begin to crackle, reduce the heat to medium-high, then add the curry leaves and stir to combine.
  2. Now add the sliced onions and peppers and fry for about 2 minutes until the onions are translucent and soft. Add the garlic and ginger paste, chillies, turmeric and mixed powder or kashmiri paste, followed by the tomato purée. Let these sizzle for a minute and then stir in the rest of the vegetables to fry for a couple of minutes, stirring continuously.
  3. Pour in the base curry sauce and simmer undisturbed, stirring only if it is catching on the pan.
  4. When the vegetables are cooked to your liking, add the tomato wedges and dried fenugreek leaves. Season with salt and pepper to taste and sprinkle with the garam masala to serve.


  • A couple of pre-cooked potatoes and a little of the cooking sauce is a nice addition.
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