If we're getting an Indian takeaway we always get a mushroom bhaji, but we try to make takeaways a rare occasion, so wanted to come up with a recipe for us to cook at home. That's where this bad boy comes from!
It's so quick and easy to make, there's no reason not to take your fakeaway game to the next level by adding a side dish.
If you stumbled across this expecting something that resembled an onion bhaji, we're sorry! We have no idea why two pretty different dishes share a name - if you know why, we'd love for you to share in the comments.
We don't think an Indian feast is complete without some bread - you may want to check out our ultimate vegan naan bread recipe.Print
Mushroom Bhaji is one of our favourite Indian side dishes, and is seriously easy to make!
- 250g chestnut mushrooms - sliced
- 1 onion - finely chopped
- 2 cloves garlic - finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 1/2 tbsp tomato paste/purée
- 5 tbsp water
- A handful of fresh coriander to serve - chopped
- Splash of groundnut or rapeseed oil
- Heat up a saucepan or frying pan (one that has a lid) over a medium heat, add your oil and fry the onion until soft.
- Add the garlic and fry for another minute.
- Chuck in your mushrooms, spices, tomato paste and stir in.
- Pour in the water, a good pinch of salt and give it a good stir.
- Put a lid on it and simmer for 10 minutes, stirring every so often.
- Sorted! One rad mushroom bhaji - serve with the fresh coriander on top, alongside your favourite curry!
- Category: Sides
- Method: Stove-top
- Cuisine: Indian
Keywords: mushroom bhaji