MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bhaji Sliders
Categories: Herbs, Chilies, Vegetables, Breads, Potatoes
Yield: 4 Servings
1/4 c Ghee or vegetable oil
2 ts Cumin seeds
1 tb Ginger paste -OR-
1 Ginger piece (2"); grated
1 tb Garlic paste -OR-
8 cl Garlic; finely chopped
1 lg Red onion; finely chopped
4 1/2 tb Unsalted butter
3 tb Tomato paste
1 tb Ground coriander
1 tb Ground cumin
1 1/2 ts Kashmiri or other mild red
- chile powder
1/2 ts Ground turmeric
4 Thai green chilies;
- fine chopped
Salt
1 lg Russet potato; peeled,
- in 1/4" pieces
1/2 Head cauliflower; into small
- florets (2 c)
1/2 c Frozen peas
2 tb Fresh lime juice; plus:
Lime wedges; for serving
4 Slider buns or mini potato
- buns; up to 6
1 ts Garam masala
1/2 c Cilantro; fine chopped
Heat ghee in a medium pot (about 10" in diameter) on high. Add
cumin seeds and cook for 30 seconds until they darken and start to
sputter. Add the ginger and garlic along with half of the onion.
Cook, stirring occasionally, until onion is translucent, about
7 minutes.
Reduce heat to medium and add 4 tb of the butter followed by the
tomato paste, coriander, ground cumin, chile powder, turmeric,
green chiles, and 1 tb salt. Cook, stirring often to ensure spices
don't stick and burn, until mixture is slightly darkened, about
1 minute.
Add potato, cauliflower, and peas. Increase heat to high and stir
in 1-1/2 cups of water. When the mixture starts bubbling, decrease
heat to medium, cover, and cook until potato is falling apart and
cauliflower is tender, about 18 minutes. Uncover, Increase heat to
high and continue cooking until most of the liquid has evaporated.
Stir frequently and aggressively for about 5 minutes so that all
the vegetables get smashed together. The mixture should be
semi-solid, malleable, and sticky. Remove from heat, add lime juice
and mash to combine. Season with salt.
Toast the buns and spread the remaining 1/2 tb butter on the
interiors.
Assemble the sliders by scooping the bhaji onto the bottom of each
bun. Top with the remaining onion, garam masala, and chopped
cilantro. Serve with lime wedges.
Recipe by Zainab Shah
Recipe FROM:
https://cooking.nytimes.com
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