Mushroom bhaji is a popular Indian recipe made with mushrooms and spices. It is often served as a side dish in Indian restaurants but can also be served as a vegan or vegetarian main course.
This mushroom bhaji recipe is simple to follow and only takes about 30 minutes to prepare.
Serve this delicious mushroom bhaji with rice or naan bread for a hearty and satisfying meal!
Check out our quick video to see how super easy it is to make this Mushroom curry recipe at home.
Jump straight to the recipe card or continue to read for more advice on the ingredients and cooking tips.
Mushroom Bhaji Ingredients
Mushroom bhaji only needs a few simple ingredients I will go into more detail and suitable substitutes below.
You can use any type of mushroom in curry; in this post, we have used white closed cup mushrooms.
The best mushrooms to use for a meatier flavour are chestnut mushrooms and cremini mushrooms.
Did you know, that brown mushroom varieties (such as chestnut mushrooms) are simply just white mushrooms that have been allowed to mature for longer?
Chop mushrooms into quarters or half if using baby button mushrooms.
Or cheat and buy a pack of sliced mushrooms (reduce the cooking time accordingly).
Use any neutral-tasting oil for cooking the mushrooms, you could use ghee, olive oil or vegetable oil.
This prevents them from sticking to the frying pan and helps make them soft and tasty when cooked.
Prefer a healthy mushroom curry, you can use spray oil or a small drizzle of oil instead.
You will need one large onion or two small onions for this recipe. For a sweeter curry, try using shallots.
Heat the oil in a frying pan over medium heat. Add onions and mushrooms and cook for about 15 minutes until they are brown and softened. Stirring them often.
Fresh coriander (cilantro) is fantastic for adding flavour to Indian food. If you don't have any, use a small amount of ground coriander or dried coriander leaf during cooking.
Remove the fresh coriander leaves from the stalks and save them for garnish.
Finely chop the stem ends for use during cooking, stir fry with the garlic and chilli.
Garlic & Chilli
If you love garlic, add in a couple of cloves (minced or finely chopped). If you don't like it, omit it.
Want a bit of heat? Add in some finely chopped green chilli or red chilli.
Deseed it to keep the spice levels down, or keep them in if you like the extra spicy kick.
You can add some fresh ginger for extra taste.
Make your own curry powder by combining spices ground turmeric, ground cumin, ground coriander, ginger and chilli powder.
Or use a shop-bought curry powder and choose how spicy you like it from mild to hot?
I like to use garam masala, a spice blend of cloves, cardamom, cinnamon, black pepper, and cumin to add an extra depth of flavour to the dish.
Start by adding a tablespoon of curry powder and add more to taste later if needed.
Add a teaspoon or two of mustard for a bit of extra flavour to your mushroom curry.
We use English mustard but feel free to try dijon or wholegrain. Or you could use mustard seeds?
White Wine Vinegar
White wine vinegar adds a bit of acidity.
You could substitute with cider vinegar, white balsamic vinegar or even lemon juice.
Tomato paste or puree helps to thicken the mushroom bhaji sauce and add a rich tomato flavour.
Salt & Pepper
Add salt and pepper to taste.
Experiment with different types of mushrooms you like, including portobello mushrooms, shiitake mushrooms or oyster mushrooms.
Add other vegetables to the mushroom curry, such as cauliflower, peas or aubergine.
Coconut milk added at the end of cooking makes a thin, rich and creamy mushroom curry.
Add some chopped tomatoes or a sprinkle of sugar for extra sweetness.
Stir in a handful of spinach leaves for extra health.
Mushroom Bhaji Texture
The texture you like for the mushroom curry can be altered to suit your taste. I personally love the thick and dry texture I create.
Allow the mushroom bhaji to cook for 10 minutes until the sauce thickens.
If the sauce is too runny, mix a teaspoon of cornflour with water and add it to the pan over medium-high heat, then lower to a simmer.
If the mushroom bhaji sauce is too thick for your liking, add vegetable stock to thin it out, until at desired thickness. Or, as suggested above, some coconut milk or chopped tomatoes.
Before serving, add a sprinkle of the coriander leaves.
Serve immediately whilst still hot.
Add naan bread and onion bhaji on the side for a complete meal.
Here is the recipe card to make this mushroom bhaji at home today.
📖 Step by Step Recipe
Mushroom Bhaji (Indian Mushroom Curry)
- 2 tablespoon Olive Oil
- 1 Onion finely chopped
- 400 grams Mushrooms closed cup, baby button or chestnut
- 2 cloves Garlic Cloves finely chopped
- 1 Red Chilli finely chopped - adjust amount and type used to your taste.
- 1 Handful Fresh Coriander (Cilantro) Separate stems for Cooking / Leaves for Garnish
- 1 tablespoon Curry Powder or garam masala
- 2 teaspoon English Mustard
- 1 teaspoon White Wine Vinegar
- 1 tablespoon Tomato Puree
- Salt and Black Pepper season to test
- Prepare ingredients:Chop mushrooms into quarters.Finely chop onion, garlic and chilli.1 Onion, 2 cloves Garlic Cloves, 400 grams Mushrooms, 1 Red Chilli
- Remove the coriander leaves from the stalks and save them for garnish. Finely chop the stem ends for use in cooking.1 Handful Fresh Coriander (Cilantro)
- Heat the oil in a frying pan over medium-low heat. Add onions.1 Onion, 2 tablespoon Olive Oil
- Next, add the mushrooms. Cook until onions and mushrooms have softened, stirring occasionally. (about 15 minutes)400 grams Mushrooms
- Then add the garlic, chilli and coriander stalks. Stir fry for 2 minutes.1 Handful Fresh Coriander (Cilantro), 1 Red Chilli, 2 cloves Garlic Cloves
- Stir in the curry powder.1 tablespoon Curry Powder
- Add mustard and vinegar1 teaspoon White Wine Vinegar, 2 teaspoon English Mustard
- Next, add tomato puree1 tablespoon Tomato Puree
- Stir through, and add salt and black pepper to taste.Salt and Black Pepper
- Simmer for about 10 minutes uncovered until sauce is thick.
- Serve as a main or side dish with coriander leaves sprinkled on top.1 Handful Fresh Coriander (Cilantro)
If you have any mushroom bhaji leftovers, they can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Reheat in a saucepan or the microwave until hot through.
More Indian Side Dishes
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