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Broccoli, Cauliflower & Potato Baji cooks three sturdy vegetables together with onion, ginger, turmeric, chili, and garam masala. This adapts a traditional cauliflower preparation by adding broccoli.

The aromatics are sautéed only briefly before the potatoes, broccoli, and cauliflower are added. The pan is then covered so the vegetables soften mostly in their own moisture.

Garam masala and pepper are added near the end, with cilantro as the final garnish. Add only a small amount of water if the vegetables truly need it.

Ingredients

• 2 teaspoons good oil
• 3/4–1 cup onions, quartered
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon turmeric
• 1 fresh green chili, slit at the end or minced
• 1 cup potatoes, thinly sliced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• Salt to taste
• 1/2 teaspoon garam masala
• Freshly ground pepper to taste
• 1/4 cup fresh cilantro leaves, chopped

Method

Heat the oil in a large frying pan over medium heat. Add the onions, ginger, turmeric, and chili and sauté for 2–3 minutes until the onions begin to soften. Add the potatoes, broccoli, cauliflower, and salt and mix well. Cover and cook until the vegetables are soft, about 15 minutes, adding up to 1/4 cup water only if needed. Continue until fully done, then sprinkle with garam masala and pepper. Remove the whole chili if used, garnish with cilantro, and serve. Makes 4–5 servings.