Mushroom bhaji is a classic Indian dish made from mushrooms and spices. Commonly served as a side in restaurants, it also works well as a satisfying vegan or vegetarian main course.
This mushroom bhaji recipe is straightforward and can be ready in about 30 minutes. Serve it with basmati rice or warm naan for a hearty meal.
đź“– Step by Step Recipe
Mushroom Bhaji (Indian Mushroom Curry)
Luke and Kay – Flawless Food
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Ingredients
- 2 tablespoon Olive Oil
- 1 Onion – finely chopped
- 400 grams Mushrooms – closed cup, baby button or chestnut
- 2 cloves Garlic – finely chopped
- 1 Red Chilli – finely chopped (adjust to taste)
- 1 Handful Fresh Coriander (Cilantro) – separate stems for cooking and leaves for garnish
- 1 tablespoon Curry Powder (or garam masala)
- 2 teaspoon English Mustard
- 1 teaspoon White Wine Vinegar
- 1 tablespoon Tomato Puree
- Salt and Black Pepper – to taste
Instructions
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Prepare ingredients: quarter 400 g mushrooms. Finely chop 1 onion, 2 cloves garlic and 1 red chilli.
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Separate coriander leaves for garnish and finely chop the stalks to use in cooking.
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Heat 2 tbsp olive oil in a frying pan over medium heat. Add the onion and cook until soft.
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Add the chopped mushrooms and cook with the onions until softened and lightly browned, about 15 minutes, stirring occasionally.
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Stir in the garlic, chilli and chopped coriander stalks and fry for 2 minutes.
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Add 1 tbsp curry powder and cook briefly to release the spices.
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Stir in 2 tsp English mustard and 1 tsp white wine vinegar.
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Add 1 tbsp tomato puree, season with salt and black pepper, then stir to combine.
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Simmer uncovered for about 10 minutes until the sauce thickens to your liking.
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Serve hot, sprinkled with fresh coriander leaves. Enjoy as a side or main with rice or naan.
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Nutrition
Mushroom Bhaji Ingredients
This dish requires just a few everyday ingredients. Below you’ll find notes on choices and substitutions.
Mushrooms
Use any variety you prefer. White closed-cup mushrooms are used here; for a meatier texture choose chestnut or cremini mushrooms. Brown mushrooms are simply more mature white varieties. Quarter or halve mushrooms depending on size, or buy sliced to reduce cooking time.
Oil
Use a neutral oil such as vegetable oil, olive oil or ghee to prevent sticking and to help the mushrooms soften. For a lighter version, use cooking spray or reduce the oil amount.
Onion
One large onion (or two small) works well. Shallots add a sweeter note. Cook onions until soft before adding mushrooms.
Herbs
Fresh coriander (cilantro) brightens the dish. Reserve leaves for garnish and chop the stems to cook with the aromatics. If unavailable, use ground or dried coriander sparingly.
Garlic & Chilli
Add garlic to taste. Use red or green chillies for heat—deseed to reduce spice or leave seeds in for more kick. Fresh ginger also works well if you like extra warmth.
Curry Powder
Make a spice mix from turmeric, cumin, ground coriander, ginger and chilli powder, or use a shop-bought curry powder or garam masala. Start with 1 tbsp and adjust to taste.
Mustard
A teaspoon or two of mustard adds depth—English mustard, Dijon or wholegrain are all good options. Mustard seeds may be used if preferred.
White Wine Vinegar
A little vinegar balances the flavours. Substitute cider vinegar, white balsamic or a squeeze of lemon juice if preferred.
Tomato Puree
Tomato puree helps thicken the sauce and adds richness. Use tomato paste or passata if you prefer.
Salt & Pepper
Season to taste throughout cooking and adjust at the end.
Alternative Ingredients
Try other mushroom varieties like portobello, shiitake or oyster. Add vegetables such as cauliflower, peas or aubergine. A splash of coconut milk at the end creates a creamier curry. Fresh tomatoes or a pinch of sugar can balance acidity, and a handful of spinach adds colour and nutrients.
Mushroom Bhaji Texture
Adjust the final texture to your preference. For a thicker, drier bhaji, simmer uncovered until reduced. If the sauce is too runny, mix 1 tsp cornflour with cold water and stir in, then bring to a simmer. To thin the sauce, add vegetable stock, coconut milk or chopped tomatoes. Garnish with coriander leaves before serving.
Serving suggestions
Mushroom bhaji pairs beautifully with basmati or pilau rice, naan bread, mango chutney and cucumber raita. Serve with other sides like onion bhaji for a complete meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a saucepan or microwave until piping hot.
More Indian Side Dishes
If you’re planning a curry night, try complementary dishes such as jeera rice, brinjal bhaji (aubergine curry), coconut pilau rice or cucumber raita for variety.
More Mushroom Recipes
For more mushroom ideas, explore recipes like cheesy mushrooms in a creamy garlic sauce, pancetta mushrooms with mozzarella, or a hearty mushroom pie.
Please rate this recipe and leave a comment if you try it — we love hearing how it turns out. Happy cooking!