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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

Mushroom Bhaji (Mushroom Curry)

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 5 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner
Cuisine Indian
Servings 4 people
Calories 98 kcal

Ingredients
  

  • 500g (17.5 oz) button mushrooms
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 cloves garlic crushed
  • 1 tablespoon ginger grated
  • 2 green chillies slit down the middle lengthways
  • 1 medium onion
  • 200g (7oz) tinned / canned diced or crushed tomatoes 2 fresh tomatoes, grated.
  • ½ teaspoon turmeric
  • 1½ teaspoons garam masala
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

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 and garam masala and cook for 30 seconds to a minute until fragrant.
  • 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

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

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