Go Back
Delicious Mushroom Bhaji, a savory Indian mushroom curry dish

Mushroom Bhaji

Mushroom Bhaji is a comforting Indian mushroom curry, perfect for a weeknight dinner or entertaining guests. This one-pan dish is flavorful, quick to prepare and family-friendly.
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 piece Onion (finely chopped)
  • 400 grams Mushrooms (closed cup, baby button or chestnut) Chopped into quarters
  • 2 cloves Garlic Cloves (finely chopped)
  • 1 piece Red Chilli (finely chopped) Adjust amount and type 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 cloves of garlic, and 1 red chilli. Remove the leaves from 1 handful of fresh coriander (cilantro) and save them for garnish. Finely chop the stems for cooking.
  2. In a frying pan over medium-low heat, add 2 tbsp of olive oil.
Cooking
  1. Toss the chopped onions into the pan and sauté until they soften.
  2. Add the chopped mushrooms and cook until both onions and mushrooms are softened, stirring occasionally (about 15 minutes).
  3. Add garlic, chilli, and coriander stems, and stir-fry for 2 minutes.
  4. Mix in 1 tbsp of curry powder.
  5. Stir in 2 tsp English mustard and 1 tsp white wine vinegar.
  6. Add 1 tbsp of tomato puree and mix well. Season with salt and black pepper to taste.
  7. Simmer uncovered for about 10 minutes until the sauce thickens.
  8. Serve warm, garnished with the reserved coriander leaves on top.

Notes

If you want extra creaminess, add a splash of coconut milk right before serving. Feeling adventurous? Throw in some green peas for added texture! For a spicier kick, add more red chili or even some cayenne pepper. You can make it vegan by using plant-based mustard and coconut or almond milk for creaminess. You can even add tofu for extra protein or toss in some spinach for more greens. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.