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
HOW TO MAKE MUSHROOM BHAJI
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.
Add the sliced mushrooms to the pan, season with a pinch of salt and cook for a couple of minutes.
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.
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.
- 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 MUSHROOM BHAJI 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.
IS THIS DISH SERVED WARM 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.
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
- 1 tbsp olive oil
- 1 onion diced
- 1 green chili seeds removed and then diced
- 14oz (400 grams) white button mushrooms sliced in halves
- ½ tsp salt
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprila
- ½ tsp turmeric
- 1 tbsp tomato paste
- ¼ cup water
- 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.
- Store the leftovers in an airtight container in the fridge for up to 3 days.
- Serve with naan bread.