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    Home » 30 Minute Meals

    Mushroom Bhaji (Indian Mushroom Curry)

    AU$2.31 | £0.60 per serve
    By Robyn | Published: Dec 29, 2022 | Modified: Feb 23, 2023

    TO THE RECIPE Show me the Video
    mushroom curry in a white bowl with text overlay to create a pin for Pinterest

    This easy mushroom bhaji recipe is a vegan mushroom curry with a kick! A tomato based curry made with simple ingredients; it is rich, flavourful and on the table in just 15 minutes!

    mushroom bhaji served in a white bowl with rice and topped with curry leaves, naan bread to one side and a small bowl of pickle to the other
    Jump to:
    • What is mushroom bhaji?
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make this easy mushroom curry
    • FAQ
    • My recipe tips
    • Cheaper mushrooms
    • Add extra vegetables
    • Serving Ideas
    • Storage
    • More vegan curry recipes
    • Mushroom Bhaji (Mushroom Curry)

    What is mushroom bhaji?

    Not to be confused with the deep fried fritter ‘bhajis’, this type of ‘bhaji’ refers to vegetables in a spicy sauce. Here I have used mushrooms, but you can make bhaji curries with other vegetables such as aubergine / eggplant or okra. Indian mushroom bhaji and is a dry curry, in that it is a curry without much sauce – but don’t worry, it’s packed with flavour!

    Why we love this recipe

    • This easy Indian mushroom recipe is a quick dinner, ready in 15 minutes, and is a one pot meal.
    • Delicious recipe for slightly sad looking mushrooms (as you will see from the video!)
    • The curry recipe can easily be doubled – make a larger batch and then enjoy over two nights, or freeze for later in the week.
    • This vegan curry is vegetarian, dairy free and gluten free, and is a curry without coconut milk.
    • Perfect make ahead dinner – curries are such a great meal prep recipe as their flavour improves with being left in the fridge for a day or two.

    Ingredients notes and substitutions

    • Mushrooms – I often use button mushrooms to make this curry, but you can use roughly chopped field mushrooms or portobello mushrooms, or chestnut mushrooms.
    • Spices – mustard seeds, cumin seeds, turmeric, garam masala
    • Garlic, crushed – or use 1 teaspoon of jarred crushed garlic.
    • Ginger, grated. Either use fresh ginger or substitute with jarred chopped ginger.
    • Green chilli – green chillies are less sweet than red chillies, but they can be just as hot as red chilies. I prefer to cut them down the middle, lengthways, not cutting all the way through as this makes them easier to remove before serving. They still add a spicy hit to the curry.
    • ½ Tin diced / crushed tomatoes – or use 2 fresh whole tomatoes, grated. Fresh tomatoes are more traditional to use in an Indian curry, however here in Australia, tinned tomatoes are often much cheaper to buy than fresh tomatoes. To use up the other half of the tin, you can make this sausage curry, or half a batch of this pizza sauce.
    ingredients needed to make the curry weighed and measured out and placed in individual bowls

    How to make this easy mushroom curry

    (For full detailed recipe, please scroll down to the recipe card at the end of the post.)

    1. Peel the mushrooms if needed, and cut smaller ones into half and larger ones into quarters.
    2. Heat the oil in a large pan over a high heat then add the mustard seeds and cumin seeds.
    chopping peeled mushrooms into halves
    whole spices cooking in hot oil in pan to release flavour
    1. Once the seeds start to pop add the onions and whole chillis, turn the heat down to medium, and cook for 4 minutes, until the onions are starting to soften.
    2. Add the chopped mushrooms and turn the heat up then cook for 2 minutes until the mushrooms turn golden brown.
      • TIP: Cooking the mushrooms on a high heat adds flavour and stops them from becoming rubbery.
    raw diced onion in pan with two whole green chillies
    raw chopped mushrooms added to the pan with cooked onions
    1. Turn the heat down and add the garlic and chilli then cook for 1 minute.
    2. Add the turmeric, garam masala and chilli powder and cook for 30 seconds to a minute until fragrant.
    crushed garlic and ginger added to the pan when mushrooms are cooked
    the dried spices added to the pan once garlic and ginger has cooked for a minute
    1. Add the tomatoes, salt and black pepper to the pan. Bring to a boil then simmer, uncovered, for 5 minutes, adding a splash of water if it’s looking too dry.
    2. Check for seasonings and serve.
    chopped tomatoes added to the pan
    the ingredients in the pan once the tomatoes have cooked down
    mushroom curry in the pan with whole green chillies

    FAQ

    What gives curry a depth of flavour?

    They layers of flavour used in making a curry help provide flavour: the whole spices fried first to release their flavour; then the onions, garlic and ginger are cooked next, before adding the dried / ground spices and heating them to release their flavour. These different layers help make a curry that has alot of flavour. Also, don’t skimp on the spices when making a curry.

    What mushrooms can I use to make a curry?

    Button mushrooms are most commonly used in Indian cooking, however you can use roughly chopped field mushrooms, portobello mushrooms or chestnut mushrooms.

    Can you reheat mushroom bhaji?

    Yes you can reheat mushroom bhaji. I recommend you reheat it over a medium heat in a pan with a lid, and only adding a small splash of water if you need to. Heat until piping hot.

    What temperature do I serve this curry?

    Whilst often enjoyed hot, you can serve this curry at room temperature, and I actually enjoy it cold too!

    My recipe tips

    • Chop the mushrooms so they are roughly the same size – so quarter larger button mushrooms and halve smaller mushrooms. This will ensure they cook evenly.
    • Cook the mushrooms on a high heat at first so they go golden – this adds flavour and texture. If the heat is too low they tend to simmer which isn’t as good for flavour ad can make them rubbery.
    • Don’t be tempted to add more liquid unless you absolutely have to. This is supposed to be a dry curry (without much sauce), and therefore by adding more liquid you will dilute the flavour.
    • This is a medium to spicy curry, if you want a milder curry use 1 chilli.
    Budget Tip Box

    Cheaper mushrooms

    You will often be able to find boxes of marked down mushrooms in the supermarket or fruit and veg shop. This is a great recipe for them!

    Make it go further icon

    Add extra vegetables

    Add other vegetable such as roughly cubed zucchini / courgette added to the pan with the mushrooms, or throw in a couple of handfuls of frozen peas just after you’ve added the tomatoes.

    overhead of mushroom curry served with boiled rice, naan bread and fried curry leaves just visible at the top of the picture

    Serving Ideas

    • Plain fluffy rice is the perfect accompaniment for this curry to allow the flavours of the curry to shine through.
    • Add some soft homemade vegan chapatis or fluffy naan bread on the side too for a feast.
    • If you want a splash of fresh herb flavour, a spoonful of this mint coriander chutney is delicious too.
    • If you have fresh coriander, roughly chopped coriander leaves are a pretty topping to the curry or here I have used leftover curry leaves fried in a little oil until crisp.

    Storage

    • Up to 3 days, covered in the fridge.
    • You can freeze this mushroom curry, however I find the texture changes slightly and becomes a little watery. As it is such an easy curry to make I would recommend you make it as needed unless you have to freeze it.

    More vegan curry recipes

    • cauliflower and chickpea curry served in a bowl with boiled rice
      Cauliflower and Chickpea Curry
    • chickpea curry with spinach and mushrooms with dried chilli sprinkled over the top
      Spinach And Chickpea Curry
    • overhead photo of Indian chickpea tomato curry in a bowl served with rice and sprinkled with fresh coriander
      Easy Chickpea Tomato Curry (Chana Masala)
    • pumpkin satay curry in blue bowl topped with edible orange flower petals, lime slices and fresh coriandar
      Satay Pumpkin Curry
    close up of the curry in a white bowl with rice topped with curry leaves

    Mushroom Bhaji (Mushroom Curry)

    Author: Robyn

    This easy mushroom bhaji recipe is a vegan mushroom curry with a kick! A tomato based curry made with simple ingredients; it is rich, flavourful and on the table in just 15 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Course dinner
    Cuisine Indian
    Servings 4 people
    Calories 98 kcal

    Ingredients
      

    • 500g (17.5 oz) button mushrooms ($6.00 / £1.62)
    • 1 Tablespoon Vegetable oil ($0.08 / £0.04)
    • 1 Teaspoon mustard seeds ($0.16 / £0.10)
    • ½ Teaspoon cumin seeds ($0.10 / £0.02)
    • 2 Cloves garlic, crushed ($0.26 / £0.06)
    • 1 Tablespoon ginger, grated ($0.45 / £0.10)
    • 2 green chillies, cut through the middle ($1.10 / £0.10)
    • 1 Medium onion ($0.45 / £0.10)
    • ½ 400g / 14 oz Tin / can diced / crushed tomatoes or 2 fresh tomatoes, grated. ($0.38 / £0.16)
    • ½ Teaspoon turmeric ($0.04 / £0.02)
    • 1½ Teaspoons garam masala ($0.18 / £0.03)
    • ¼ Teaspoon salt ($0.01 / £0.01)
    • ¼ Teaspoon black pepper ($0.02 / £0.01)

    Instructions
     

    • Heat the oil in a large pan over a high heat then add the mustard seeds and cumin seeds.
    • Once the seeds start to pop add the onions and whole chillis, turn the heat down to medium, and cook for 4 minutes, until the onions are starting to soften.
    • Peel the mushrooms if needed, and cut smaller ones into half and larger ones into quarters.
    • Turn the heat up and add the chopped mushrooms, then cook for 2 minutes until the mushrooms are golden. Turn the heat down slightly.
    • Add the crushed garlic and grated ginger and cook for 1 minute.
    • Add the turmeric, garam masala and chilli powder and cook for 30 seconds to a minute until fragrent.
    • Add the tomatoes and salt and black pepper. Bring to a boil, then turn the heat down and simmer, uncovered for 5 minutes, adding a splash of water if it’s looking too dry.
    • Check for seasonings and serve.

    Video

    Notes

    Estimated costs: Australia $9.23. Per serve = $2.31
    UK £2.37. Per serve = £0.60
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Mushrooms – I often use button mushrooms to make this curry, but you can use roughly chopped field mushrooms or portobello mushrooms, or chestnut mushrooms.
    Spices – mustard seeds, cumin seeds, turmeric, garam masala
    Garlic, crushed – or use 1 teaspoon of jarred crushed garlic.
    Ginger, grated. Either use fresh ginger or substitute with jarred chopped ginger.
    Green chilli – green chillies are less sweet than red chillies, but they can be just as hot as red chilies. I prefer to cut them down the middle, lengthways, not cutting all the way through as this makes them easier to remove before serving. They still add a spicy hit to the curry.
    ½ Tin diced / crushed tomatoes – or use 2 fresh whole tomatoes, grated. Fresh tomatoes are more traditional to use in an Indian curry, however here in Australia especially, tinned tomatoes are often much cheaper to buy than fresh tomatoes.
    Chop the mushrooms so they are roughly the same size – so quarter larger button mushrooms and halve smaller mushrooms. This will ensure they cook evenly.
     
    Cook the mushrooms on a high heat at first so they go golden – this adds flavour and texture. If the heat is too low they tend to simmer which isn’t as good for flavour ad can make them rubbery.
    Don’t be tempted to add more liquid unless you absolutely have to. This is supposed to be a dry curry (without much sauce), and therefore by adding more liquid you will dilute the flavour.

    Nutrition

    Calories: 98kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 232mgPotassium: 615mgFiber: 4gSugar: 6gVitamin A: 517IUVitamin C: 16mgCalcium: 25mgIron: 1mg
    Keyword Indian mushroom curry, mushroom bhaji, mushroom curry, vegan curry

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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