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​Bhajee Vegetable Curry

​2 Tbs. mild curry paste (I use Patak’s)
2 Tbs. tomato paste
1 Tbs. panch puran spice (5 spice mix, available in Indian shops, optional)
4 Tbs. fresh cilantro, chopped
½ c. water
3 medium potatoes, peeled and cubed
1 cauliflower, broken into flowerettes
3 carrots, peeled and sliced
½ lb frozen peas

Put curry paste, tomato paste and 2 T cilantro in large non-stick pot on medium-low flame. Add potatoes and ½ cup water. Cook 10 minutes, covered, stirring occasionally. Add cauliflower and carrots and cook about another 20 minutes, until vegetables can be pierced with a fork. Add peas and cook another 10 minutes until tender. Garnish with cilantro and serve with rice pilau.

(You can substitute almost any vegetables for these).

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  • Home
  • Virtual Events
  • Shop
  • Jewish India Tours
    • Explore India Tour
    • Discover India Tour
    • Traveler Day Tour
  • Recipes
    • ​Bhajee Vegetable Curry
    • Pilau (Rice)
    • Kishmish Badam (Raisins and Almonds)
    • Calcutta Vegetable Cutlets
    • Beetroot Leaves or Spinach Mahmoosa
    • Piaju (deep fried veggies)
    • Aloo Makala
    • Dal
    • Kooleecha
    • New Page
  • About
    • Reviews
    • Gallery
    • Contact
  • Blog