MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bhaji Sliders
Categories: Herbs, Chilies, Vegetables, Breads, Potatoes
Yield: 5 servings

1/4 c Ghee or vegetable oil
2 ts Cumin seeds
1 tb Ginger paste
+=or=+
1 (2") piece ginger; 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 cups)
1/2 c Frozen peas
2 tb Fresh lime juice
+=plus=+
Lime wedges for serving
4 (to 6) slider buns or mini
- potato buns
1 ts Garam masala
1/2 c Fine chopped cilantro

Heat ghee in a medium pot (about 10 inches 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 tablespoons of the
butter followed by the tomato paste, coriander, ground
cumin, chile powder, turmeric, green chiles and 1
tablespoon 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 tablespoon
butter on the interiors.

Assemble the sliders by scooping the bhaji onto the
bottom of each bun. Top with the remaining onion, the
garam masala and chopped cilantro. Serve with lime
wedges.

By: Zainab Shah

Yield :4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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