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

  Uncle Dirty Dave's Archives

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