Cook this 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 white basmati 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, Phulka Roti, and Indian Lemon 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?
- 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 over medium heat 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!
Sandhya's Top Tips
- Choose the best 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.
Serving Suggestions
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.
Storing Leftovers
Store any leftover Mushroom Bhaji in an airtight container in the fridge 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.
Pav Bhaji is a fast food Indian street food dish made with mashed vegetables in an onion-tomato gravy. It's served with Ladi Pav (eggless Indian dinner rolls), diced onion, and a lemon wedge.
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.
Recipe FAQs
Yes, this recipe is completely vegan. It’s cooked with oil instead of butter or ghee like in the resturants.
Onion Bhaji is a crispy snack made with spiced onions, while Mushroom Bhaji is a curry-style side dish best served with rice or flatbreads.
You can freeze the Indian curry base (onions, tomatoes, spices), but it’s best to add fresh mushrooms when reheating, as they don’t freeze well.
Absolutely! Spinach, peppers, or cauliflower work great with mushrooms. Just adjust the water and spices accordingly when adding other ingredients to the curry.
More Easy Vegetarian UK Indian Takeaway Curries
Ingredients
- 1 tablespoon OIl
- 300 g Mushroom sliced
- 2 medium White onion diced
- 1 Green Chilli sliced
- 2 teaspoon Garlic minced
- 1 teaspoon Ginger minced
- 3 tablespoon Tomato Puree
- 1 Cup Water (+½ cup if needed )
- ½ teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoon Chilli Powder
- 1 teaspoon Garam Masala or Madras Curry Powder
- Salt to taste
- 1 teaspoon Dried Fenugreek leaves (Kasuri methi) optional
- 3 tablespoon Coriander leaves
- 2 tablespoon Lemon Juice (Juice of ½ lemon)
Instructions
- Heat 1 teaspoon 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, ½ cup of water and cook for a few more minutes. Now add mushrooms, remaining ½ 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.
Notes
Top Tips
- Go for fresh mushrooms – I love using chestnut mushrooms, button mushrooms or cremini mushrooms for their flavor and texture. Avoid canned ones as they can turn too soft.
- Don’t skip the sauté – Giving the mushrooms a quick fry first really brings out their earthy taste.
- Spices make the dish – Cumin, coriander, turmeric, and garam masala are my go-to. Adjust them to your liking—I sometimes add extra garam masala for warmth.
- Choose your consistency – If you like a curry-style bhaji, just splash in a little water or veggie stock to make it saucier.
- Add extra veggies – I often throw in spinach or peppers when I want to make it more wholesome.
- Tomato Paste / Puree - It adds rich tomato flavors and I love using it for convenience instead of fresh tomatoes.
Nutrition
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Kookie says
I don’t usually post feedback to say that I have made something, but this evening I really fancied a curry. I have coeliac disease and have been grumpy about missing out on food that I loved for a few years now…. Well this curry hit every single spot and tastebud that I have!
Thank you for posting - it will become a regular on my meal plan - the spices were just how I remember curries to be from my local Indian, when I didn’t have to search out GF and coeliac friendly.
Thanks again 🙂
Ricky says
Absolutely banging. 10/10
Sandhya Hariharan says
Thanks much Ricky. Superb to hear!
Janet says
This is so good! I made mushroom only version once, then made again with fewer mushrooms and added some cooked lamb for a quick, tasty meal, this will be a quick spicy favourite from now on!
Beth says
Delicious! My hubby and I are going to really enjoy this recipe! Can't wait to make this tonight! So excited!
Sandhya's Kitchen says
Absolutely Beth - This Takeaway style Mushroom Bhajee is a winner.
Alisa Infanti says
This was so good... I love all the mushrooms in this dish!
Sandhya's Kitchen says
Our Easy Peasy Mushroom Bhaji is perfect quick midweek meals recipe. Serve with naan bread or even roti's - they are so good.
Cathleen says
Quick and easy is all you had to say. I'm convinced!! Going on a grocery run and you can bet I am buying all of the ingredients I need for this meal 😉
Sandhya's Kitchen says
Absolutely - This Takeaway style Mushroom Bhaji has no faf in the recipe. So Speedy, Easy and delicious.
Claudia Lamascolo says
wonderful flavors and I just bought some good grade spices to try this sounds delightful!
Sandhya's Kitchen says
How amazing! Did you know you can make Ground Cumin and Coriander at home too?
Sue says
Love this, I'm always looking for great Indian vegetarian dishes. Making it this week!
Sandhya's Kitchen says
If you love this Vegan Mushroom Bhaji, you will also love our Palak Paneer, Aloo Gobi too.