Cook this tasty Vegan Mushroom Bhaji for an easy Family Dinner. With minimal preparation, this Indian Mushroom curry can be ready in less than 30 minutes. So, skip the takeaway and serve up a homemade version of your takeaway favourite with homemade Naan bread or rice.
About this Takeaway style Mushroom Bhaji recipe
We were introduced to Takeaway Mushroom Bhaji, along with Paneer Peshawari by a local catering service a few years ago. They used to deliver wholesome meals in Dabbas, which included Dal Tarka, this Indian mushroom curry, Brown Rice, Roti, and Pickle, and it tasted just like homemade food.
Although we don’t order from them anymore, I still make this British Indian Restaurant-style Mushroom Bhaji at home often, as it takes just 30 minutes and can be made with staple ingredients. Plus, it’s a healthy option that we enjoy.
The combination of mushrooms, onions, tomatoes, and Indian spices creates a perfect balance of flavours and textures. It’s a great vegetarian option that is also suitable for vegan and gluten-free diets.
Why You Should Try This Quick and Easy Mushroom Curry Recipe?
Fast and Easy Preparation – This recipe makes preparing Indian Mushroom Curry super quick and easy. It takes only 30 minutes to make, and you don’t need any special skills or effort to do it.
Healthy Meal Option – This everyday Indian curry with mushrooms is healthy and has no frills in the recipe. It’s perfect if you’re looking for a healthy meal option.
Dietary-Friendly – This recipe is suitable for vegans, gluten-free, and is a delicious meat-free option.
Minimal Ingredients Required – You only need a handful of ingredients that are readily available in your pantry to make this delicious Mushroom Curry.
Perfect Side Dish – Mushroom Curry is a classic side dish that pairs well with flatbreads, naan bread, no yeast naan bread, roti, steamed rice, and pilau rice.
Authentic Taste – This recipe is so delicious that it tastes just like the Mushroom Curry you would order from a BIR takeaway.
How to make Easy Mushroom Bhaji step by step?
- Prep the ingredients: To make Mushroom Bhaji at home, first, wash and dry the mushrooms. If they are small, you can halve them, and if they are large, slice them. Next, dice the onion, ginger, garlic, and green chilli, and set them aside.
- Fry mushrooms: Heat some oil in a frying pan and add the mushrooms. Fry them until they turn brown on the edges and become caramelised. Then, drain them onto a plate and set them aside.
- Fry onion ginger garlic: In the same pan, add the remaining oil, onion, ginger, garlic, and green chili, and saute them for about 4-5 minutes until they become translucent.
- Cook remaining ingredients: Now, add tomato puree, water, spice powders, salt, and cook for a few more minutes. Then, add the mushrooms, water, and let it simmer for about 4-5 minutes. If you prefer a more saucy consistency, add some more water.
- Finish and serve: Finally, stir in some lemon juice and sprinkle some Kasuri methi (dried fenugreek leaves), which is optional. Garnish with coriander leaves and serve with basmati rice or naan bread.
Enjoy your homemade Mushroom Bhaji!
Tips to make best homemade mushroom bhaji
- Choose the right mushrooms: The type of mushrooms you use will greatly impact the taste and texture of your bhaji. It is best to use fresh mushrooms such as button, cremini, or portobello for a meatier texture. Avoid using canned mushrooms, as they tend to be too soft and mushy.
- Sauté the mushrooms first:This will bring out their flavour and add depth to the dish.
- Use the right spices: Indian spices such as cumin, coriander, turmeric, and garam masala are essential for the perfect bhaji. You can easily adjust the amount of spices to suit your taste.
- Make a gravy sauce: If you prefer a gravy sauce bhaji, add some water or vegetable broth to the curry to achieve the desired consistency.
- Add vegetables: For a nutritious twist, you can add vegetables such as spinach, bell peppers, carrots, or peas to your bhaji. Just be sure to adjust the cooking time and spice level accordingly.
Whether you planning to make or order Mushroom Bhaji, here are some serving suggestions that you can consider:
- Flatbreads: No Yeast Naan bread, Easy Naan bread, Yogurt Flatbread or Chapati
- Rice: Pilau rice, Cumin rice, or plain steaming basmati rice.
- Indian Feast: With split yellow peas dal, paneer curry, onion bhaji, cucumber raita, naan bread and mango lassi.
- With salads: Kachumber salad, Onion Salad or Onion Tomato Salad
- With chutneys and dips: Cucumber raita, Green chutney, Onion raita, Vegetable raita, Red onion chutney, 5 minutes pickled onion, and poppadom.
- As a snack: Serve it with a cup of Indian masala chai or coffee for a delicious and satisfying treat.
We also love to enjoy this Bhaji as part of a lavish Indian feast or Indian thali. You can check out my 9 Indian Thali suggestions.
Store Leftover Mushroom Bhaji in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply heat it up in a pan with a splash of water or in the microwave for a few minutes until it’s heated through.
Mushroom Bhaji, Onion Bhaji, and Pav Bhaji: What Are They and How Are They Different?
Mushroom Bhaji is a side dish curry made with mushrooms, onions, tomatoes, ginger, garlic, and basic Indian spices. It has a dry or slightly wet consistency and is served as a side dish.
Onion Bhaji, also known as Crispy Onion Bhaji, is a popular UK takeaway appetiser made with chickpea flour, onions, and spices. It’s typically served as a starter.
The main difference between the three is their ingredients, consistency, and how they are served. While Mushroom Bhaji and Onion Bhaji are side dishes, Pav Bhaji is a complete meal that can be eaten as a main dish. Onion Bhaji is crispy, whereas Mushroom Bhaji and Pav Bhaji have a wet consistency.
FREQUENTLY ASKED QUESTIONS
Is Mushroom Bhaji suitable for a vegan diet?
Yes, Mushroom Bhaji is a vegan curry recipe. Unlike restaurant-style preparations that often use butter or ghee, this recipe uses oil for cooking.
What’s the difference between Onion Bhaji and Mushroom Bhaji?
Onion Bhaji is a spicy appetizer or snack, while Mushroom Bhaji is a delicious side dish that pairs well with rice or flatbread. Both dishes are commonly available in Indian takeaways.
Can I freeze Mushroom Bhaji?
While you can freeze this curry, it’s important to note that mushrooms don’t freeze well compared to other vegetables. It’s recommended that you prepare the base gravy with onions, tomatoes, and other ingredients and freeze it. Then, add the mushrooms when you’re ready to serve. It only takes about 10 minutes to jazz up the curry with mushrooms, garnish it with coriander leaves, a drizzle of lemon juice, and enjoy.
Can I add other vegetables or greens to the Bhaji?
Absolutely! Most vegetables pair well with mushrooms, so feel free to add spinach, peppers, or even cauliflower. Just adjust the water and spices accordingly when adding other ingredients to the curry.
Love this vegan Indian takeaway side, you will also love
Okra curry ( Bhindi Bhaji)
Homemade Indian Mushroom Curry recipe below
- 1 tbsp OIl
- 300 g Mushroom sliced
- 2 medium White onion diced
- 1 Green Chilli sliced
- 2 tsp Garlic minced
- 1 tsp Ginger minced
- 3 tbsp Tomato Puree
- 1 Cup Water (+½ cup if needed )
- ½ tsp Ground Turmeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Chilli Powder
- 1 tsp Garam Masala or Madras Curry Powder
- Salt to taste
- 1 tsp Dried Fenugreek leaves (Kasuri methi) optional
- 3 tbsp Coriander leaves
- 2 tbsp Lemon Juice (Juice of ½ lemon)
- Heat 1 Tsp oil in a frying pan and add mushrooms. Fry for 6-8 minutes over medium-high heat until the mushrooms are starting to caramelize and brown in the edges. Transfer it to a plate.
- Add the remaining oil to the pan. Now add Onion, ginger, garlic, green chilli and saute for 4 -5 minutes until translucent.
- Add tomato puree, spice powders, salt, 1/2 cup of water and cook for a few more minutes. Now add mushrooms, remaining 1/2 cup water, and simmer for about 3-4 minutes. Stir in lemon juice.
- If you like it a little more saucy, splash some more water.
- At this stage, sprinkle kasuri methi ( dried fenugreek leaves). This is an optional step.
- Garnish with coriander leaves.Serve with basmati rice or naan bread.
SAMUEL GROVES PANS FOR LIFE
Samuel Groves sent us their Made in Britain pans for review. The Stainless Steel Classic Tri Ply Chef’s Pan and Classic Tri Ply Frying Pan arrived plastic-free, wrapped in a jute sack. The polished and gleaming pans have a flat bottom and sloped sides, ensuring even cooking. They are suitable for all heating sources, and cleaning is a breeze. Plus, Samuel Groves offers a lifetime warranty and a refurbishment scheme. Register your pans within 30 days of purchase on their website for more information. https://www.samuelgroves.com/pans_for_life