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Mushroom Bhaji (Indian Mushroom Curry)

Aromatic Mushroom Bhaji features tender mushrooms cooked with fragrant spices, creating a creamy, flavorful dish that's perfect for any meal.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive Oil
  • 1 medium Onion (finely chopped)
  • 400 grams Mushrooms (closed cup, baby button, or chestnut) Chopped into quarters
  • 2 cloves Garlic (finely chopped)
  • 1 Red Chilli (finely chopped) Adjust according 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 the 400 grams of mushrooms into quarters.
  2. Finely chop 1 onion, 2 cloves of garlic, and 1 red chilli.
  3. Remove the handful of fresh coriander from the stalks; save the leaves for garnish.
  4. Finely chop the stems for cooking.
Cooking
  1. In a frying pan, heat 2 tbsp of olive oil over medium-low heat. Add the chopped onions.
  2. Toss in the chopped mushrooms. Cook until the onions and mushrooms soften, stirring occasionally (about 15 minutes).
  3. Add the garlic, chilli, and coriander stalks. Stir-fry for 2 minutes.
  4. Stir in 1 tbsp of curry powder.
  5. Add the 2 tsp of English mustard and 1 tsp of white wine vinegar.
  6. Mix in 1 tbsp of tomato puree. Add salt and black pepper to taste.
  7. Let it simmer uncovered for about 10 minutes until the sauce thickens.
  8. Serve as a delicious main or side dish, garnished with coriander leaves on top.

Notes

For an ultra-creamy version, stir in a splash of coconut cream at the end. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.