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   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   
        
     Uncle Dirty Dave's Archives   
       
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