0 Baked Onion Bhaji Recipe

This Chefs full step-by-step baked onion bhaji picture recipe plus video tutorial.

Chef Jeenas baked onion bhajis are very special because they have the full flavour and taste of an onion bhaji but without the calories of a deep fried onion bhaji as they use less oil.

This baked onion bhaji recipe is cooked using chickpea flour, you can check out a very similar onion bhajee recipe by clicking here for buckwheat onion bhaji recipe as the taste is very different but both very delicious.

If you have not yet seen Chefs onion bhaji recipe video then scroll down to the bottom of this recipe and click on the video screen to see a FREE video food recipe guide to this recipe.

Ingredients for baked onion bhajis

1lb Onions
3oz Chickpea Flour
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
Rapeseed oil
1 Large tsp Tomato Puree
1 Shot Glass Measure Water (a small egg cup can be used to measure)

Spices for the Pan

1/2 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Cumin Powder
1/2 tsp Ginger Powder
1/2 - 1 tsp Chilli Powder

Picture of spices.

How to make Chefs baked onion bhaji recipe

Heat some oil in a large wok or pan add onions.

Cook the onions for ten minutes until they soften.

Do not brown the onions you want them to soften only.

Add 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp chilli powder and 1/2 tsp ginger powder to the pan., stir well then turn off the heat.

Add the cooked onions to a bowl containing all of the other dry ingredients.

Mix well.

Mix together tomato puree and water.

Add to the bowl of onions and mix well.

Spoon the onion bhaji mixture onto a greased baking tray .

Place onion bhaji tray into a hot oven at 180C for 10 minutes only.

Drizzle the onion bhajis with some oil then place back into the oven for another 10 minutes or until golden.

For the full deep fried effect oil must be drizzled on top of the bhajis half way through.

Take a look at some freshly baked onion bhajees.

Enjoy Chef Jeenas tasty onion baked bhajis recipe.

Serve with cucumber raita, curries, roti, naan bread or rice.

For more video food recipes, please see my index page.

0 Beef and Spinach Keema Recipe

As you will be able to tell by looking at my blog, I totally love keema curries.

Keema is a curry made using minced meat that can be eaten with bread, dosa or rice.

Today I cooked a beef and spinach keema curry and it tasted fabulous. If you have never tried spinach in an Indian style curry then you really must as the combination of spices, onions and spinach is out of this world.

I ate mine with fluffy brown rice made using my pressure cooker.

Spinach is high in Vitamin C, Vitamin A, Folate, Magnesium, Iron and many more Vitamins and Minerals.

This recipe is really easy to cook with my step-by-step picture recipe guide to help you along the way.

You can add as little or as much chilli as you like, extra mushrooms also taste good in this recipe.

The smell of this tasty curry is amazing so remember to take in all those lovely aromas as you cook it.

You can make fabulous Indian style recipes at home too so get cooking with Jeena.

Ingredients for Beef Keema Recipe
1 Pack Lean Minced Beef
1 Onions (chopped)
2-3 Garlic Cloves
2 Inch Fresh Ginger
1 Large Flat Mushrooms (chopped small)
2-3 Handfuls Fresh Spinach Leaves
1 Red Pepper (chopped small)
1 Cup Water
1 Tbsp Tomato Puree
Rapeseed Oil (or other vegetable oil)
1 Tbsp Dried Coconut or Creamed Coconut

For the Spices
1 tsp Chilli Powder
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
1 tsp Turmeric
Pinch Yellow Mustard Seeds
Pinch Black Kalonji Seeds
Pinch Cumin Powder
Pinch Coriander Powder
Pinch Salt (optional)
Pinch Paprika

How to make Jeenas Kitchen Beef and Spinach Keema Curry Recipe

Place the chopped onion into a blender and blend into a paste.

Heat some oil in a large pan/wok and fry the onions on a medium heat stiring always for a few minutes.

Blend the garlic ginger and chilli.

Add blended garlic mixture with turmeric, mustard and kalonji seeds.

Cook for a few minutes stiring well.

Turn the pan heat off.

Take the curry base mixture from the pan and blend it into a thick paste.

You can add a drizzle of oil and a little splash of water to the mixture to held it blend together.

Now pour it back into the pan.

Turn the heat back on.

Add the cup of water, 1 tsp cumin, 1 tsp coriander, 1/2 tsp Cayenne, pinch methi leaves and 1/2 tsp paprika.

Stir well bring to the boil and simmer for a few minutes.

Add the tomato puree, red peppers and beef.

Simmer for 5-10 minutes chopping at the minced beef and stiring from time to time.

Add mushrooms.

Simmer for 5-10 minutes.

Add the coconut, stir well.

Add a pinch of paprika, cumin and coriander and salt (optional) with a drizzle more of oil.

Once your keema curry is cooked and thickened add the fresh spinach leaves.

It looks a lot of spinach at first but the leaves soon cook down a lot smaller and wilt.

Stir well and add fresh coriander leaves.

Only cook for a few minutes as coriander and spinach leaves cook very quickly.

Smell the aromatic flavour of this delicious beef and spinach keema curry recipe.

Enjoy your tasty keema curry with rice, bread or dosa.

For more curry recipes check out my curry recipes index page and see full step-by-step picture guide recipes for each one.