Cauliflower, Peas and Potato Bhaji

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Mr. Leo DSouza
  • 2 tablespoons ghee
  • 1 large (200g) onion, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon chilly powder
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 6 cardamom pods, bruised
  • 4 cloves
  • 8 curry leaves
  • 1/3 cup (30g) shredded coconut
  • 1/2 cup (125ml) water
  • 400ml can coconut milk
  • 2 teaspoons salt
  • 4 medium (800g) potatoes, unpealed, quartered
  • 1 small (1kg) cauliflower, chopped
  • 1 cup (125g) frozen peas


Heat ghee in medium pan; cook onion and garlic, stirring, until onion is browned lightly.


Add all spices; cook, stirring, until fragrant.


Add cury leaves, coconut, water, milk, salt and potatoes; simmer, covered, for about 15 minutes or until potatoes are just tender.


Add cauliflower; simmer, covered, about 10 minutes or until cauliflower is just tender.


Stir in peas; simmer until peas are heated through.


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