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    Home » main course:India

    Meal Series: Aloo Pyaaz and Bhaji with Roti/Chapati(Spiced Potato Onions, Vegetable Stew with Indian Bread)

    Published: Jun 15, 2011 · Modified: Aug 1, 2018 by Richa 2 Comments

    Jump to Recipe   Print 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. 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 and Bhaji with Roti/Chapat served on a white and pink plate
    Print Recipe
    5 from 1 vote

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Gluten-free, Vegan
    Keyword: potato and onions, traditional Indian meal
    Servings: 2 servings
    Calories: 180kcal
    Author: Vegan Richa

    Ingredients

    • 2 medium (2) organic potatoes chopped
    • 2/3 medium (0.67) organic red onion sliced
    • 4 cloves garlic chopped
    • 1 inch ginger chopped
    • 1 green chili chopped
    • 1/2 teaspoon (0.5 teaspoon) mustard seeds
    • 1/2 teaspoon (0.5 teaspoon) coriander seeds (the red onions and coriander seeds work magic for this dish)
    • 1/2 teaspoon (0.5 teaspoon) turmeric
    • 1/2 teaspoon (0.5 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

    Nutrition Facts
    Aloo Pyaaz (Spiced Potato Onions)
    Amount Per Serving
    Calories 180 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Sodium 600mg26%
    Potassium 957mg27%
    Carbohydrates 34g11%
    Fiber 7g29%
    Sugar 2g2%
    Protein 6g12%
    Vitamin C 31.6mg38%
    Calcium 83mg8%
    Iron 7.2mg40%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Aloo Pyaaz and Bhaji with Roti/Chapat served on a white and pink plate
    Print Recipe
    5 from 1 vote

    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.
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Gluten-free, Vegan
    Keyword: Indian curry recipe, vegan curry recipe
    Servings: 2 people
    Calories: 113kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (105 g) potato chopped
    • 1/2 (0.5) cauliflower chopped
    • 1/2 (0.5) bell pepper chopped
    • 1/4 cup (27 g) 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 (0.5 teaspoon) Serrano chili pepper (or to taste) chopped
    • 1/2 teaspoon (0.5 teaspoon) coriander seeds
    • 1/2 teaspoon (0.5 teaspoon) pav bhaji masala powder (can be found in Indian store)
    • 1/4 teaspoon (0.25 teaspoon) turmeric powder
    • pinch of asofetida (hing)
    • a cup of water
    • 2/3 teaspoon (0.67 teaspoon) salt or to taste
    • 1/4 teaspoon (0.25 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

    Nutrition Facts
    Bhaji (Vegetable Stew/mixed vegetable curry)
    Amount Per Serving
    Calories 113 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Sodium 600mg26%
    Potassium 699mg20%
    Carbohydrates 19g6%
    Fiber 5g21%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 3110IU62%
    Vitamin C 78.8mg96%
    Calcium 45mg5%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

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