Indian Main Courses
Meal Series: Aloo Pyaaz and Bhaji with Roti/Chapati(Spiced Potato Onions, Vegetable Stew with Indian Bread)
Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main…
- Ready 30 minutes
- Serves 2 servings
- Prep 10 minutes
- Cook 20 minutes
Recipe
Aloo Pyaaz (Spiced Potato Onions)
Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main course.
- Serves 2 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- 2 medium organic potatoes (chopped)
- 2/3 medium organic red onion (sliced)
- 4 cloves garlic (chopped)
- 1 inch ginger (chopped)
- 1 green chili (chopped)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds ((the red onions and coriander seeds work magic for this dish))
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt or to taste
- 1 teaspoon organic canola oil
Instructions
- 1
In a medium deep pan, and add the oil and heat on medium heat for a minute.
- 2
Add in the mustard and coriander seeds and let them cook for a few seconds.
- 3
Add in the ginger, garlic and chili and cook for a minute.
- 4
Add in the onions, turmeric and a little salt and cook for 3-4 minutes stirring occasionally.
- 5
Add in the potatoes, some more salt and mix well. Cover and cook on low heat for 15-20 minutes, stirring every 5-6 minutes, until potatoes are well done.
- 6
Serve hot topped with chopped cilantro leaves! Serve as part of meal with any lentil curry(Daal), or other soups/stews, Indian bread(Roti) and salad or any indian pickle.(my current favorite is the punjabi raw mango pickle)
Notes
Nutritional value is based on 1 serving
Nutrition
- Calories180 kcal
- Carbohydrates34 g
- Protein6 g
- Fat2 g
- Sodium600 mg
- Potassium957 mg
- Fiber7 g
- Sugar2 g
- Vitamin C31.6 mg
- Calcium83 mg
- Iron7.2 mg
Recipe
Bhaji (Vegetable Stew/mixed vegetable curry)
Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main course. Vegan Recipe.
- Serves 2 people
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Ingredients
- 1/2 cup potato (chopped)
- 1/2 cauliflower (chopped)
- 1/2 bell pepper (chopped)
- 1/4 cup of chopped carrots green beans and any other veggetable (peas, broccoli, corn etc)
- 2 medium tomatoes chopped
- 2 teaspoon garlic (chopped)
- 1 teaspoon ginger (chopped)
- 1/2 teaspoon Serrano chili pepper ((or to taste) chopped)
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon pav bhaji masala powder ((can be found in Indian store))
- 1/4 teaspoon turmeric powder
- pinch of asofetida ((hing))
- a cup of water
- 2/3 teaspoon salt or to taste
- 1/4 teaspoon raw sugar or to taste
- 1 teaspoon canola oil
Instructions
- 1
In a medium deep pan, add a teaspoon oil and heat on medium low heat for a minute.
- 2
Add in the asofetida, coriander seeds and mix and cook for a few seconds.
- 3
Add in the turmeric, pav bhaji masala, garlic, ginger and chili and cook for 2 minutes.
- 4
Add in the tomatoes, salt and sugar and cook on medium low heat for 5 minutes.
- 5
Add in the chopped veggies, a cup of water, and cook for 15-20 minutes until the vegetables are well done.
- 6
Serve hot!.
Notes
Variations: Mash the veggies a little once done, top with chopped onions, lemon juice, a teaspoon of vegan butter and cilantro leaves, and serve with toasted buns, dinner rolls, bread, pita bread! Nutritional value is based on 1 serving
Nutrition
- Calories113 kcal
- Carbohydrates19 g
- Protein4 g
- Fat2 g
- Sodium600 mg
- Potassium699 mg
- Fiber5 g
- Sugar5 g
- Vitamin A3110 IU
- Vitamin C78.8 mg
- Calcium45 mg
- Iron2.6 mg
