This post contains affiliate links. Please see our disclosure policy.

Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main course. Vegan Recipe. Jump to Recipe

Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main course. Vegan Recipe. #veganricha #vegan

 
Another one of the meal series! I also added some other combination meal ideas below with each recipe. We get frozen uncooked Roti (Indian flat bread) from Indian stores. The indian store version is basically a thin rolled out frozen dough of whole wheat flour, bran, oil, water and salt. To make your own roti dough and then cook it, check a step by step video here!
 
Roti served with some spiced potato onion, and Mixed vegetable bhaji. The Mixed vegetable bhaji/curry is usually served like Sloppy joes in a burger bun, topped with some chopped onions, lemon juice and pav bhaji masala(spice blend like garam masala).
 
 
 

Aloo Pyaaz (Spiced Potato Onions)

5 from 1 vote
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Gluten-free, Vegan
Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main course.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 

  • In a medium deep pan, and add the oil and heat on medium heat for a minute.
  • Add in the mustard and coriander seeds and let them cook for a few seconds.
  • Add in the ginger, garlic and chili and cook for a minute.
  • Add in the onions, turmeric and a little salt and cook for 3-4 minutes stirring occasionally.
  • 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.
  • 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

Calories: 180kcal, Carbohydrates: 34g, Protein: 6g, Fat: 2g, Sodium: 600mg, Potassium: 957mg, Fiber: 7g, Sugar: 2g, Vitamin C: 31.6mg, Calcium: 83mg, Iron: 7.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

Bhaji (Vegetable Stew/mixed vegetable curry)

5 from 1 vote
By: Vegan Richa
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: Gluten-free, Vegan
Aloo Pyaaz and Bhaji with Roti/Chapati (spiced potato onion vegetable stew with Indian bread). So delicious served as a main course. Vegan Recipe.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 

  • In a medium deep pan, add a teaspoon oil and heat on medium low heat for a minute.
  • Add in the asofetida, coriander seeds and mix and cook for a few seconds.
  • Add in the turmeric, pav bhaji masala, garlic, ginger and chili and cook for 2 minutes.
  • Add in the tomatoes, salt and sugar and cook on medium low heat for 5 minutes.
  • Add in the chopped veggies, a cup of water, and cook for 15-20 minutes until the vegetables are well done.
  • 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

Calories: 113kcal, Carbohydrates: 19g, Protein: 4g, Fat: 2g, Sodium: 600mg, Potassium: 699mg, Fiber: 5g, Sugar: 5g, Vitamin A: 3110IU, Vitamin C: 78.8mg, Calcium: 45mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 1 vote (1 rating without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments