Potato, cauliflower and capsicum bhaji

This morning’s breakfast consisted of potatoes cauliflower capsicum. I cook this for breakfast and as a vegetable for lunch.

In hot oil crackle some mustard seeds about half a teaspoon. Wait till your oil is smoking hot to crackle the mustard or you will end up with a bitterish taste. I then add a sprig of curry leaves, two large onions which I chopped, one green chilli, two chopped tomatoes. Stir this for a while and add 1 teaspoon ginger garlic paste. To this I added some left over green masala, about a tablespoon. If you don’t have it that’s ok just make sure you add two green chillies instead of one.

Now add 1 teaspoon chilli powder, 1 teaspoon coriander powder, half teaspoon cumin powder, half teaspoon Haldi powder. Add a little water so that the masala does not burn. Now add four medium chopped potatoes, half a cauliflower and cook this with a little salt and water. I don’t peel the potatoes but I wash the skin thoroughly. Remember the nutrients are below the skin. I pressure cook this mixture for four whistles. I then squish half of the cooked potatoes to form a thick gravy. Finally I added the capsicum and cooked a little longer. Garnish with fresh corriander

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