Go Back

Mushroom Bhaji

A delightful blend of earthy mushrooms and spices, this Mushroom Bhaji is creamy, comforting, and perfect for weeknight dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive Oil
  • 1 pc Onion (finely chopped)
  • 400 grams Mushrooms (closed cup, baby button, or chestnut) Chop into quarters
  • 2 cloves Garlic (finely chopped)
  • 1 pc Red Chilli (finely chopped) Adjust amount to taste
  • 1 handful Fresh Coriander (Cilantro) Separate stems for cooking / leaves for garnish
  • 1 tbsp Curry Powder Or garam masala
  • 2 tsp English Mustard
  • 1 tsp White Wine Vinegar
  • 1 tbsp Tomato Puree
  • to taste Salt and Black Pepper

Method
 

Preparation
  1. Chop 400 grams of mushrooms into quarters. Finely chop 1 onion, 2 garlic cloves, and 1 red chilli. Reserve a handful of coriander leaves for garnish, and finely chop the stems for cooking.
Cooking
  1. In a frying pan, heat 2 tbsp of olive oil over medium-low heat. Toss in the chopped onions and sauté until they're translucent.
  2. Add the chopped mushrooms to the pan. Cook until both the onions and mushrooms are softened, stirring occasionally (about 15 minutes).
  3. Add garlic, chilli, and coriander stems. Stir fry for about 2 minutes until aromatic.
  4. Stir in 1 tbsp of curry powder, followed by 2 tsp of English mustard and 1 tsp of white wine vinegar.
  5. Mix in 1 tbsp of tomato puree, and season with salt and black pepper to taste.
  6. Let the mixture simmer uncovered for about 10 minutes until the sauce thickens to your liking.
  7. Serve hot as a main or side dish, garnished with coriander leaves on top.

Notes

This Mushroom Bhaji keeps well in the fridge for 3-4 days. Reheat gently on the stove with a splash of water. For a creamier finish, add a splash of coconut milk.