Mushroom Bhaji

Indian mushroom bhaji is probably the easiest Indian dish that I know of! It’s so simple and quick to make, uses very basic ingredients and full of flavour! Make it in just 10-15 minutes, and you’ll have a wonderful Indian dish ready to be enjoyed.

Last year, my husband and I moved to Cardiff. And near our house, there’s a family-run Indian supermarket and cafe/restaurant that we have been going to frequently. They serve the most delicious Indian curries, potato dosas, idlis, thali dishes, and desserts. And this mushroom bhaji quickly became a favourite after we first tried it! We asked the lady that cooks there about the recipe, and she quickly explained the ingredients to us and how to make it.

We wrote the ingredients down and went home to experiment with the recipe. It came out very similar to what is served at the restaurant, and we’ve been making it quite often. In fact, it’s one of our go-to vegan dishes when we have mushrooms in the fridge and want something quickly. We just eat it with some garlic naan bread. So good!

Mushroom Bhaji Ingredients

The ingredients needed are so simple, and you probably already have everything in your kitchen if you have mushrooms. You will need:

Olive oil, a white/yellow onion, a green chili, button mushrooms, garlic, ground cumin, ground turmeric, ground coriander, smoked paprika, tomato Paste, water, salt, and fresh coriander leaves to garnish.

How to make Mushroom Bhaji

Step 1.

In a deep pan or a wok, heat olive oil and fry the onions and the green chili until the onions are soft and translucent.

Step 2.

Add the sliced mushrooms to the pan, season with a pinch of salt and cook for a couple of minutes.

Step 3.

Add crushed garlic and cook for 1 minute until it’s fragrant, then add the spices and cook for 30 seconds while stirring with a wooden spoon.

Step 4.

Add tomato paste with a dash of water, and stir with a wooden spoon until you get a thick sauce. Add more water if desired, and cook. Season with salt.

Cook’s tips

• Slice the mushrooms in halves, but if the mushrooms are small then leave them as they are.
• Make sure that the spices that you’re using are finely ground, otherwise they’ll feel grainy.
• Don’t add too much water to create the sauce, as it might become too watery. Add the water gradually by small amounts.

What to serve it with?

Naan bread! We either make our own or buy naan bread from our local Indian store. Top it with minced/crushed garlic, fresh herbs and enjoy with mushroom bhaji.

I also like to serve this mushroom bhaji with golden turmeric rice, adds colour and so much flavour!

Is this dish served hot or cold?

Usually warm, and honestly we always devour this right after it’s cooked. But it can also be enjoyed cold.

Store the leftovers in an airtight container in the fridge for up to 3 days.

I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

I hope that you love every recipe that you make! – Diana x

Mushroom Bhaji

Mushroom bhaji is a flavourful Indian dish made with very simple ingredients.

5 from 10 votes

Print Pin Rate

Course: Appetizer

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 75kcal

Author: Diana

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 green chili seeds removed and then diced
• 14 ounces (400 grams) white button mushrooms sliced in halves
• ½ teaspoon salt
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprila
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• 1 tablespoon tomato paste
• ¼ cup (60 ml) water

Instructions

• In a wok or a deep pan, heat olive oil and saute green chili and onion until the onion is soft and translucent. Add in the sliced mushrooms and salt, and cook until the mushrooms start to brown.
• Add the minced garlic, and cook for a minute until it's fragrant. Then add the spices, tomato paste and water. Simmer until the sauce thickens and serve.

Notes

• Store the leftovers in an airtight container in the fridge for up to 3 days.
• Serve with naan bread or basmati rice.

Nutrition

Calories: 75kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 367mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 7.7mg | Calcium: 17mg | Iron: 1.1mg

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