Mushroom bhaji is a popular Indian takeaway dish in the UK, made with mushrooms cooked in onions, chilli, spices, and a small amount of tomato for a lightly coated sauce. This home-style version uses pantry spices, one pan, and comes together quickly, with tender mushrooms and a thickened masala coating similar to what you get from a curry house.
What is Mushroom Bhaji
Mushroom bhaji refers to mushrooms cooked in a spiced onion base. In takeaway versions, the dish usually has just enough sauce to coat the mushrooms rather than lots of gravy. The balance of spices can vary by restaurant, but it is typically mildly spiced and served as a side dish.
It is commonly ordered alongside naan, rice, and main curries rather than eaten on its own.
This recipe is superb with amazing flavour, it tastes so good!
Steve
Mushroom Bhaji Ingredient Notes
- Mushrooms: Chestnut mushrooms work very well and are easy to find in UK stores. Closed cup mushrooms also work. Slice them thickly so they keep their texture while cooking.
- Onion: A regular brown (yellow) onion is best here.
- Spices: Cumin, coriander, turmeric, smoked paprika, and garam masala give this dish its flavour. Adjust the green chilli to taste.
How to make Mushroom Bhaji
- In a deep pan, heat oil and saute 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.
Top Tips
- Halve larger mushrooms so they cook evenly. Leave small mushrooms whole.
- Use finely ground spices to avoid a gritty texture in the sauce.
- Cook the onions until soft before adding mushrooms
- Let the mushrooms brown a little before adding garlic and spices
- Once the tomato paste and water go in, simmer until the sauce is thick and clings to the mushrooms
- Add the water gradually and only as needed. The sauce should be thick enough to coat the mushrooms, not watery.
What to serve it with?
Mushroom bhaji is usually served as a side dish. It pairs well with basmati rice or alongside a curry such as butter chicken, chickpea and potato curry or aubergine and chickpea curry.
You can also serve it with naan bread. Use homemade naan, or store-bought naan, brushed with garlic and herbs. For a fuller takeaway-style meal, add crispy onion bhajis on the side.
Serving and storage
Mushroom bhaji is best served warm, straight from the pan. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently. It can also be eaten cold, but the texture is best when warm.
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Mushroom Bhaji
Equipment
- Skillet or saute pan or wok
- cutting board
- Chef’s Knife
- Measuring spoons
- Measuring cup
- Wooden spoon or silicone spatula
Ingredients
- 1 tablespoon (15 ml) oil olive or neutral tasing oil
- 1 medium brown/yellow onion finely diced
- 1 green chili seeds removed and finely diced
- 1 pound (450 g) mushrooms halved
- ½ teaspoon salt
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 1 tablespoon tomato paste
- ¼ cup (60 ml) water
Instructions
- Heat the oil in a large pan over medium heat. Add the onion and green chili and cook for 3 to 4 minutes until the onion is soft and translucent.
- Add the mushrooms and salt, then cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add the garlic and cook for about 30 seconds until fragrant. Stir in the cumin, coriander, smoked paprika, turmeric, and garam masala until the mushrooms are evenly coated.
- Add the tomato paste and water, then simmer for 2 to 3 minutes until the sauce thickens slightly and coats the mushrooms. Serve warm.
Notes:
- Cremini (chestnut) or white button mushrooms work best for this recipe.
- If the mushrooms are very small, leave them whole to prevent overcooking.
- Make sure the spices are finely ground to avoid a grainy texture.
- Add the water gradually if needed. Too much liquid will thin the sauce instead of lightly coating the mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Frequently Asked Questions
Yes. Cook it, cool it, then refrigerate. Reheat in a pan over low heat. Add a small splash of water if the sauce looks too thick.
Up to 3 days in an airtight container.
Not ideal. Mushrooms can turn softer and release water after thawing. It is best made fresh or stored in the fridge for a few days.
Mild to medium if you remove the chilli seeds. Keep some seeds for more heat.
Naan bread or basmati rice, or as part of a curry night alongside other sides.
Debbie says
Apsolutley superb and so so easy
Diana says
Yay! So happy to hear that you enjoyed it, Debbie!
Gabby says
Delicious recipe for vegans. Really quick & easy too. Thanks for sharing.
Brie says
I live in Del Mar…can you share the name of the Indian market? I love cooking Indian cuisine and will try your tikka masala recipe first and go from there. I like that you purée the onions, etc. I like my sauce smooth too.
Teresa Miles says
Big favourite in our house.
Diana says
That’s awesome, Teresa! Glad to hear that you love this recipe 😁
DIANA COOPER says
I didn’t have any garam masala or garlic but it still tasted amazing. My family says it was the best they have ever tasted. Thank you