Mushroom Bhaji

Mushroom Bhaji
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I first made this mushroom bhaji recipe when I got home during the evening, and had been looking for something quick, tasty, and healthy to cook. I already had all the ingredients, so it was simple to put together. Without showing my face at the shops with wet hair and smelling of saltwater (I’d been swimming in the sea).

To me, you can never have too many mushrooms – though Missy takes the opposite view. So this was a solo, post-swim feast. If you like curry and love mushrooms (and let’s face it, you either love or hate them), this is a no-brainer. And it’s on the table in half an hour or so. Bonus.

Like all my dinner recipes, this is pretty flexible. Feel free to use an onion instead of shallots – I just prefer the richer, yet more mellow flavour of the latter. You can use fresh garlic in place of paste if you like, too – I’m just lazy. Fresh lemon juice is best, but some from a bottle will suffice.

As for the ‘schrooms themselves, any type you prefer or happen to have in the fridge will do. I used a pack of flat mushrooms in this case, but just because I’d recently picked up a bargain pack at the supermarket.

If you’re not in a hurry, this is a great one to prep ahead. The flavours will only improve if it’s kept on the hob or in the fridge for a while.

This Indian mushroom bhaji serves 2

Mushroom Bhaji Ingredients

  • Vegetable oil, for frying
  • Shallots, 2 to 4 (depending on size)
  • Mushrooms, 250g pack (or more)
  • Curry powder (medium), 2 tsp
  • Cumin, 1 tsp
  • Turmeric, 1 tsp
  • Garlic paste, 1 tsp
  • Tomato puree, 1 tbsp
  • Lemon, 1/2, juice only

Equipment

How to Make Mushroom Bhaji

  • Chop the shallot and mushrooms while heating a splash of oil in the saucepan over a medium heat. Add the shallot and mushrooms to the pan once the oil is ready, and cook, stirring often, until both start to caramelise.
  • Add the dry spices and stir well, then 100ml water. Next add the garlic paste and tomato puree and stir well.
  • Simmer the mushroom bhaji curry for around 15 to 20 minutes, stirring frequently, until everything is cooked through and well combined.

Serve this vegan mushroom curry with basmati rice, and/or Indian bread such as naan or chapatis.

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Filed Under: Curry, Vegan