Best 5 Spinach And Cauliflower Bhaji Recipes

SPINACH AND CAULIFLOWER BHAJI

Steps:

• Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
• Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

KERALAN CAULIFLOWER BHAJI

Steps:

• Prepare your cauliflower by separating them in to florets and soaking them in salt, turmeric powder and water for 1/2 an hour. Drain the water off before preparing batter.
• Prepare batter by mixing all the ingredients in (B). Make sure to break any lumps with fork or even better, your fingers (put on kitchen disposable gloves if you have sensitive skin. If your hand starts to 'burn', wash under running tap water immedietly, dry and apply oil to the affected area - grandma's tip)
• Dip each floret in the batter and deep fry till 'golden-brown' in colour. For you healthy ones out there, you can grill the veg. Dip in batter and place on baking tray and spray cooking oil on top, turn ar intervals, spraying oil on each turn. Grill for 15 minutes.
• Absorb excess oil on kitchen towel and serve hot to enjoy the crisp batter.
• The same recipe stands good for any veg of your choice. My other favourites include onion rings, potato, spinach, chilli ( yes, hot green chilli) capsicum, plaintain, the list goes on.

SPINACH AND ONION BHAJI

Steps:

• If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
• Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
• Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

SPINACH AND CAULIFLOWER BHAJI

Steps:

• Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
• Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

CAULIFLOWER BHAJI

Steps:

• Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
• Add the onions and garlic and 1/3 cup water until softened.
• Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
• Add the cauliflower and potatoes and 2/3 cup water.
• Cook for 5 minutes stirring occasionally.
• Add yogurt.
• Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
• Add peas and cook for 5 minutes Garnish with coriander leaves and serve.