- 1 Dessert Spoon (level) Mustard seeds
- 1 Dessert Spoon (level) coriander seed
- 1 Dessert Spoon (level) cumin seed
- ¼ Dessert Spoon fenugreek seeds
- ½ Dessert Spoon gram flour
- ½ Dessert Spoon Garlic powder
- ½ Dessert Spoon Paprika
- ½ Dessert Spoon Turmeric
- 1 Dessert Spoon curry leaf
- ½ Dessert Spoon ginger powder
- ½ Dessert Spoon Chilli powder
- 1 tablespoon vegetable oil
- ½ teaspoon white wine vinegar
- 4 tablespoons Water
- vegetable oil to fry
- 500 g closed cap button mushrooms
- ½ Red Onion very finely chopped
- 1 fresh plum tomato finely chopped
- (small) Baby Spinach Leaves
- Coriander to serve, roughly chopped
- Sour Cream and naan bread to serve
- Fry the mustard, coriander, cumin and fenugreek seeds for 2–3 minutes in a dry pan.
- Transfer the fried spices to a pestle and mortar and grind with the curry leaves. When ground, add the other spices.
- Add the oil and vinegar to the spices and mix up into a paste.
- Lightly fry the mushrooms in a little oil until just brown.
- Add 1 heaped tbsp of the spice paste and the water. (Cover the remaining spice paste and leave in the fridge to use another day.)
- Place a lid over the pan and leave to heat for 2–3 minutes.
- Add the red onion and plum tomato and allow to cook for 1–2 minutes.
- Add the spinach and stir into the hot bhaji.
- Season to taste with salt and pepper and serve sprinkled with coriander and drizzled with sour cream with Naan bread on the side.