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Bikaneri Bhujia - Indian Simmered Vegetables

Bikaneri Bhujia - Indian Simmered Vegetables

Bikaneri Bhujia is a mixed vegetable dish from the Indian province of Rajasthan.

In Indian cuisine, a tarka is a method of tempering whole spices briefly in oil or clarified butter (ghee). This technique liberates the aromatic oils from whole spices before incorporating them into the dish.


  • 1 package spinach, chopped
  • 1 lb green beans, washed
  • ½ lb baby potatoes
  • Salt


  • 6 Tbsp ghee
  • 1 tbsp cumin
  • 1 tsp fenugreek
  • 8 cloves garlic, chopped
  • reshampatti pepper
  • 8 slices ginger, julienned
  • 2 onions, thinly sliced

Ground spices


  1. 1

    Cut beans in ½ inch pieces.

  2. 2

    In a saucepan, place potatoes, spinach and beans. Add ¼ cup water and salt. Cover and cook for 15 minutes, until potatoes are al dente. Set aside.

  3. 3

    In a frying pan, heat the ghee. Brown the cumin and fenugreek. Add garlic, reshampatti pepper and ginger. Cook 1 minute. Add onion and cook until brown (5-8 minutes).

  4. 4

    With a mortar and pestle, grind the spices. Add vegetables and ground spices to the pan. Sauté 5 more minutes. Serve.