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Mushroom Bhaji


  • Curry paste

  • 1 Dessert Spoon (level) Mustard seeds

  • 1 Dessert Spoon (level) coriander seed

  • 1 Dessert Spoon (level) cumin seed

  • 0.25 Dessert Spoon fenugreek seeds

  • 0.5 Dessert Spoon gram flour

  • 0.5 Dessert Spoon Garlic powder

  • 0.5 Dessert Spoon Paprika

  • 0.5 Dessert Spoon Turmeric

  • 1 Dessert Spoon curry leaf

  • 0.5 Dessert Spoon ginger powder

  • 0.5 Dessert Spoon Chilli powder

  • 1 tablespoon vegetable oil

  • 0.5 teaspoon white wine vinegar

  • 4 tablespoons Water

  • vegetable oil to fry

  • Bhaji

  • 500 g closed cap button mushrooms

  • 0.5 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


  • Curry paste:

  • 1.

    Fry the mustard, coriander, cumin and fenugreek seeds for 2–3 minutes in a dry pan.

  • 2.

    Transfer the fried spices to a pestle and mortar and grind with the curry leaves. When ground, add the other spices.

  • 3.

    Add the oil and vinegar to the spices and mix up into a paste.

  • Bhaji:

  • 1.

    Lightly fry the mushrooms in a little oil until just brown.

  • 2.

    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.)

  • 3.

    Place a lid over the pan and leave to heat for 2–3 minutes.

  • 4.

    Add the red onion and plum tomato and allow to cook for 1–2 minutes.

  • 5.

    Add the spinach and stir into the hot bhaji.

  • 6.

    Season to taste with salt and pepper and serve sprinkled with coriander and drizzled with sour cream with Naan bread on the side.

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