Cook this tasty Vegan Mushroom Bhaji for an easy Family Dinner. With minimal preparation, this Bhaji comes together in less than 30 minutes with my fantastic new Samuel Groves Pans. Skip the takeaway and serve this replica of your takeaway favorite with homemade Naan bread or fluffy rice.
Find my detailed review for the Samuel Groves Pan further down the article!
ABOUT THIS RECIPE – TAKEAWAY STYLE MUSHROOM BHAJI
We really love quick and easy Indian curry just like this Mushroom Bhaji , Chana Masala, Chickpea Tikka Masala, Thai red curry and so many more. Not just because they quick, but also because they are so comforting, healthy, and delicious.
I was introduced to this Mushroom bhajee curry and Paneer Peshawari by a local catering service a few years ago. They used to deliver wholesome meals in dabba’s and it tasted just like home.
Our Tiffin Box ( Dabba ) menu would usually comprise Dal Tarka, Curry, Rice, Roti, and Pickle. Even though we don’t take away from the catering service anymore, I still make this British Indian Restaurant-style Mushroom Bhaji at home often.
Unlike our popular Crispy Onion Bhaji which is an appetizer, this One Pot Mushroom Bhaji curry is a side dish. The consistency for the Bhaji can be dry or a bit wet but not too gravy-like. It is made with easily available ingredients like Mushrooms, Onion, Tomato, Ginger, Garlic, and basic Indian Spices.
Although the latter spelling for BHAJI is the same in the UK for fritters and side dishes, the original Indian pronunciation is different.
In India, a Bajji or pakora is a spicy fritter made with chickpea flour, vegetables, and spices just like Crispy Onion Bhaji. On the contrary, Pav Bhaji is a fast food dish, made with mashed vegetables in an onion tomato gravy. It is then served with Pav ( Eggless Indian dinner rolls), diced onion, and a lemon wedge.
In lines with Pav Bhaji, Mushroom Bhaji is a delicious HEALTHY INDIAN CURRY that comes together in less than 30 minutes.
Why make this recipe
Fast & Easy – This recipe for Mushroom Curry is super fast and easy. You really do not need any special skills or effort.
Healthy – I call this curry with mushrooms an everyday Indian curry – because it’s healthy and has no frills in the recipe.
Dietary – Its Vegan, Gluten Free and a delicious meat free option.
You only need a handful of ingredients and just 30 minutes.
Classic Side dish that pairs well with your easy Flatbreads, Naan bread, No Yeast Naan bread, Roti or even Steamed rice and Pilau rice.
Tastes just like the one from the BIR takeaway! So delicious..
How to make Easy Mushroom Bhaji step by step?
Authentic BIR Bhaji is made with Gravy in restaurants. However, when you make them at home, you can easily make it without the readymade gravy. All you need is Onion, Tomato Puree or Tomato Paste, Ginger Garlic, Spice Powders, Lemon Juice, and Coriander leaves.
Wash and dry the mushrooms. Either half them if they small or quarter them if they are big. Dice the onion, ginger garlic and green chilli and set it aside.
Heat oil in the frying pan, add the mushrooms . Fry until they are brown on the edges and caramelised. Drain to a plate and set aside.
Now add the remaining oil, Onion, ginger, garlic, green chili, and saute for 4 – 5 minutes until translucent.
Add tomato puree, water, spice powders, salt, and cook for a few more minutes. Now add mushrooms, water, and simmer for about 4-5 minutes.
If you like it a little more saucy, splash some more water.
At this stage, Stir in lemon juice. sprinkle Kasuri methi ( dried fenugreek leaves). This is an optional step.
Garnish with coriander leaves.Serve with basmati rice or naan bread.
FREQUENTLY ASKED QUESTIONS
Is Mushroom Bhaji Vegan?
Yes, this BIR mushroom curry is vegan. We prefer to use Oil for cooking instead of butter/ ghee as in the restaurants.
What is the difference between Onion Bhaji and Mushroom Bhaji?
Onion Bhaji is a spicy snack/appetizer whereas Mushroom Bhaji is a tasty side dish served with rice/flatbread. Both the dishes are usually available from your local Indian takeaway!
Can it be frozen?
The curry can be frozen. However, Mushrooms don’t freeze well like many other vegetables.
So I would suggest, you prepare the base for Bhajee and freeze it. Add the mushrooms, when you are ready to serve. It takes only 10 minutes to quickly jazz up the bhaji and add mushrooms. Garnish with coriander leaves, a drizzle of lemon juice, and enjoy.
Can you add vegetables or Greens to this Bhaji?
Absolutely. Most vegetables pair really well with Mushrooms, so feel free to add spinach, peppers, or even cauliflower. Adjust water and spices accordingly, when you add other ingredients to the curry.
If you are wondering, what to serve with Mushroom Bhaji? This bhaji is really versatile and is delicious with Rice and Quick Naan bread, as a quick and easy midweek meal.
We also love to enjoy this Bhaji as part of a lavish Indian feast or a part of thali. You can check out my 9 Indian Thali suggestions.
Serve with No Yeast Naan bread, Easy Naan bread, Yogurt Flatbread or Pilau rice, Cumin rice, or plain steaming basmati rice. Super quick Cucumber raita, 5 minutes pickled onion, and poppadom also complement the meal platter well.
HAVE YOU MADE THIS RECIPE?
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- 1 Tbsp Sunflower Oil or Vegetable Oil or Olive 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 (+ 1/2 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 Fenugreek leaves optional
- 2-3 Tbsp Coriander leaves
- ½ Lemon Juiced
- 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
We were recently sent gorgeous Made in Britain pans from Samuel Groves. The Stainless Steel Classic Tri Ply 20CM Chefs Pan and 26CM Classic triply frying pan arrived without a scrap of plastic, wrapped in a thick jute sack inside a box. When you unwrap, you will find polished, gleaming, and extremely handsome pans.
This frying pan guarantees the best results every time you cook. When I made Mushroom Bhaji in the frying pan, let me tell you – they did not stick to the bottom at all. Even though this a stainless steel frying pan, it worked like a non-stick. The pan heated up really quicky and my mushroom curry was ready in a jiffy. The flat bottom and sloped sides of the pan allow the food to be cooked evenly.
Cleaning was really easy too. I just popped it in my Dishwasher and they came out super clean. This also shows how good the quality of these pans are. I really love anything and everything that makes my life a little bit easier.
They are suitable to cook on all heating sources. You can transfer the pan from the cooking hob to the oven,, in order to finish your cooking.
Samuel Groves also offers lifetime warranty for manufacturer’s defects. They have recently launched Pans for life refurbishment scheme, which means you can return their Samuel Groves pans for re-coating and repairs.