Mushroom Bhaji
Earthy, aromatic, and bursting with flavor, Mushroom Bhaji is a delightful vegan curry that brings the richness of Indian spices to tender, juicy button mushrooms. This quick and easy recipe combines the warmth of cumin seeds, the vibrant color of turmeric, and the depth of garam masala, creating a perfect balance of tastes and textures. Fresh garlic, ginger, onion, and tomatoes form a savory base, while green chili adds a subtle kick of heat. Finished with a garnish of fragrant coriander leaves, Mushroom Bhaji is ready in just 30 minutes, making it an ideal choice for weeknight dinners or as a side dish alongside naan, chapati, or basmati rice. This gluten-free dish is a must-try for anyone looking to enjoy authentic Indian flavors in a healthy, plant-based way.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 1 large Onion
- 4 Garlic cloves
- 1 inch piece Ginger
- 1 medium Tomato
- 1 Green chili
- 2 tablespoons Oil (vegetable or sunflower)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoons Paprika (optional, for extra color)
- 0.5 teaspoons Salt
- 2 tablespoons Fresh coriander leaves
Instructions
Clean the button mushrooms thoroughly and slice them into thin, even pieces. Set them aside.
Peel and finely chop the onion. Mince the garlic and ginger, and chop the tomato into small cubes. Slice the green chili lengthwise or chop it finely, depending on your preference for heat.
Heat 2 tablespoons of oil in a large frying pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onions to the pan and sauté for 5-6 minutes until they become soft and golden brown.
Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until the raw aroma disappears.
Add the chopped tomato to the pan and cook for 3-4 minutes, stirring frequently, until the tomatoes break down and form a thick paste.
Mix in the turmeric powder, ground coriander, garam masala, paprika (if using), and salt. Stir well to combine the spices with the cooked onion-tomato mixture.
Add the sliced mushrooms to the pan and stir to coat them in the spice mixture. The mushrooms will release water as they cook; allow them to simmer for 8-10 minutes, stirring occasionally, until they are tender and the liquid has mostly evaporated.
Taste the bhaji and adjust the seasoning with more salt if needed.
Garnish with freshly chopped coriander leaves and serve hot with naan, chapati, or steamed rice.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 30.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2478 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
