This Vegan Mushroom Bhaji is a flavorful, aromatic dish that features tender mushrooms cooked in a rich, spiced tomato gravy. Infused with a variety of traditional Indian spices like cumin, coriander, and turmeric, this hearty bhaji is full of depth and warmth. Perfectly paired with naan, rice, or chapati, it’s a comforting and satisfying vegan dish that’s easy to make and full of delicious, earthy flavors. Whether for a quick weeknight meal or a special gathering, this mushroom bhaji will bring authentic Indian flavors to your table.
Ingredients
- 1 tbsp vegetable oil
- 500g chestnut mushrooms, quartered
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- a thumb-size piece ginger, finely grated
- a small bunch coriander, stalks finely chopped, leaves roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbsp tomato purée
- ½ lemon, juiced
- cooked basmati rice, to serve
- naans, to serve
Instructions
Steps:
- Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
- Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.
