Mushroom bhaji is a classic Indian dish made from mushrooms cooked with spices, onions, garlic and fresh herbs. Often served as a side in restaurants, it also works well as a satisfying vegan or vegetarian main.
This mushroom bhaji is quick and straightforward, taking around 30 minutes from start to finish.
Serve with basmati rice or naan for a hearty meal.
Below you’ll find the full recipe card, step-by-step instructions and helpful tips for ingredients and variations.
📖 Step by Step Recipe
Mushroom Bhaji (Indian Mushroom Curry)
Luke and Kay – Flawless Food
Suitable as a side or a vegan/vegetarian main.
Ready in about 30 minutes — serve with rice and naan for a comforting meal.
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Ingredients
- 2 tablespoon Olive Oil
- 1 Onion – finely chopped
- 400 grams Mushrooms – closed cup, baby button or chestnut
- 2 cloves Garlic – finely chopped
- 1 Red Chilli – finely chopped (adjust to taste)
- 1 Handful Fresh Coriander (Cilantro) – 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 to taste
Instructions
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Prepare the ingredients: quarter the mushrooms (or halve sliced mushrooms), finely chop the onion, garlic and chilli.
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Strip the coriander leaves from the stalks. Reserve leaves for garnish and finely chop the stems for cooking.
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Heat the oil in a frying pan over medium heat and add the chopped onion. Cook until soft and translucent.
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Add the mushrooms and cook, stirring occasionally, until both mushrooms and onions have softened and started to brown (about 12–15 minutes).
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Stir in the garlic, chilli and chopped coriander stems and fry together for 1–2 minutes.
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Add the curry powder (or garam masala) and stir to coat the mushrooms and onions.
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Mix in the mustard and white wine vinegar, then add the tomato puree and combine well.
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Season with salt and black pepper to taste, stir and simmer uncovered for about 10 minutes until the sauce thickens slightly.
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If you prefer a thicker sauce, simmer a little longer or add a cornflour slurry (1 tsp cornflour mixed with a little water). For a thinner sauce, add a splash of vegetable stock or coconut milk.
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Serve hot with coriander leaves scattered on top. Pair with rice, naan and chutney as desired.
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Nutrition
Mushroom Bhaji Ingredients
This recipe uses a handful of simple, flexible ingredients. Substitutions and variations are noted below to help you adapt the dish.
Mushrooms
Any mushroom works in curry. We used closed cup (white) mushrooms, but chestnut, cremini or baby buttons are great too. Brown varieties tend to have a meatier flavour.
Quarter larger mushrooms or halve baby buttons. Pre-sliced mushrooms will reduce cooking time.
Oil
Use a neutral oil, olive oil or ghee to prevent sticking and help the mushrooms soften. For a lighter option, use spray oil or reduce the amount.
Onion
One large onion (or two small) works here. For a sweeter note, try shallots. Cook the onion until soft before adding mushrooms.
Herbs
Fresh coriander adds brightness. Reserve leaves for garnish and chop the stems to cook with the garlic and chilli. Dried coriander can be used if needed.
Garlic & Chilli
Add garlic to taste and use red or green chilli for heat. Remove seeds to reduce spice or leave them in if you prefer more kick. Fresh ginger is optional for extra depth.
Curry Powder
Use a store-bought curry powder or make your own from turmeric, cumin, coriander, ginger and chilli. Garam masala can be added for a warming, aromatic finish.
Mustard
A teaspoon or two of mustard (English, Dijon or wholegrain) adds a pleasant tang. Mustard seeds can also be used if preferred.
White Wine Vinegar
A splash of white wine vinegar brightens the dish. Substitute cider vinegar, white balsamic or lemon juice if you prefer.
Tomato Puree
Tomato puree adds body and helps thicken the sauce. Use tomato paste or chopped tomatoes if you prefer a looser texture.
Salt & Pepper
Season to taste, adding salt and black pepper at the end of cooking to balance the flavours.
Alternative Ingredients
Try portobello, shiitake or oyster mushrooms for different textures and flavours. Add vegetables like cauliflower, peas or aubergine. Stir in coconut milk for a creamy finish, or add chopped tomatoes for extra body. Spinach folded in at the end adds color and nutrition.
Mushroom Bhaji Texture
Adjust the final texture to suit your preference. For a drier bhaji, simmer uncovered until thick. For a saucier curry, add stock or coconut milk and simmer until the desired consistency is reached.
Finish with chopped coriander leaves and serve while hot.
Serving suggestions
Mushroom bhaji pairs perfectly with basmati or pilau rice, naan bread, mango chutney and a cooling raita. Add onion bhaji or other vegetarian sides for a full curry spread.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave until piping hot.
More Indian Side Dishes
If you are planning a curry night, consider jeera rice, brinjal bhaji, coconut pilau rice or cucumber raita as complementary dishes.
More Mushroom Recipes
For other mushroom ideas, try creamy garlic mushrooms, pancetta mushrooms with mozzarella, or turn mushrooms into a hearty pie filling.
Please rate the recipe if you try it and leave a comment to let us know how it turned out. Follow @flawlessfooduk on social channels for more recipes and tips.
Happy cooking!