Michael Davis
Mushroom bhaji is a vegan, vegetarian, and flavourful Indian dish that is simple to make and can be prepared in 10-15 minutes. It is a dry curry made with mushrooms, onions, garlic, spices, and herbs. The mushrooms are cooked on high heat to give them a golden texture and flavour. The dish can be served as a starter, side, or main course with naan bread, rice, or other curries.
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What You'll Learn
Preparing the mushrooms: wipe, trim and slice
Preparing the mushrooms is a simple but important step in making mushroom bhaji. First, wipe the mushrooms with a damp paper towel to clean them. Then, trim the bottom of the stems to remove any tough parts. Finally, slice the mushrooms. The thickness of the slices can vary depending on your preference and the type of mushroom you are using. For example, smaller mushrooms can be halved or quartered, while larger button mushrooms can be sliced into thick slices. Chestnut mushrooms are typically sliced to a medium thickness.
It is important not to crowd the mushrooms when frying, as this will prevent them from browning properly. They should be cooked on high heat to achieve a golden colour, which adds flavour and texture to the dish. If the heat is too low, the mushrooms may become rubbery.
Mushroom bhaji is typically made with button mushrooms, but other varieties such as field mushrooms, Portobello mushrooms, cremini mushrooms, or chestnut mushrooms can also be used.
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Frying the mushrooms: golden, not rubbery
Frying the mushrooms is a crucial step in achieving the perfect golden colour and texture for your mushroom bhaji. Here are some detailed instructions and tips to ensure your mushrooms turn out golden and delicious, not rubbery.
Firstly, it's important to choose the right type of mushrooms. Button mushrooms are the most commonly used variety in Indian cooking. However, you can also use field mushrooms, Portobello mushrooms, cremini mushrooms, or chestnut mushrooms, depending on your preference and availability.
Before cooking, clean the mushrooms by gently wiping them with a damp paper towel. Remove any dirt or debris, and then trim the bottom of the stems. Cut the mushrooms into thick slices or quarters, depending on their size. Aim for uniform pieces to ensure even cooking.
Now, let's talk about the frying process. Heat a generous amount of oil in a large pan or wok over medium-high heat. You can use olive oil or any cooking oil of your choice. Make sure the oil is hot before adding the mushrooms. Place the mushroom slices in a single layer in the pan, giving them enough space to breathe. Overcrowding the pan can lead to uneven cooking and prevent browning.
Once the mushrooms are in the pan, let them cook for 3-4 minutes without stirring. This will allow them to develop a golden crust. After this initial cooking period, you can gently stir or toss the mushrooms to cook the other side. Continue cooking for another 2-3 minutes until they are golden brown.
It's important to maintain a relatively high heat when frying the mushrooms. Cooking them on high heat will give them a nice golden colour and add flavour and texture to your dish. If the heat is too low, the mushrooms may simmer in their own juices, resulting in a rubbery texture and less intense flavour.
Finally, don't be tempted to add extra liquid to the pan when frying the mushrooms. Mushroom bhaji is typically a dry curry with minimal sauce. Adding too much liquid will dilute the flavours and impact the texture of your dish.
By following these tips, you'll be able to achieve golden, flavourful mushrooms that complement the spices and ingredients in your mushroom bhaji perfectly.
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Spices: cumin, coriander, paprika, chilli
Spices are essential to the flavourful identity of mushroom bhaji. Cumin, coriander, paprika, and chilli are some of the spices that can be used to prepare this Indian dish.
Cumin is a key spice in mushroom bhaji. It can be used in either its ground or seed form. Cumin seeds, when paired with mustard seeds, can be heated in oil until they start to pop. This technique releases the flavour of the cumin seeds. Ground cumin, on the other hand, can be added later in the cooking process, along with other ground spices.
Coriander is another spice that lends its flavour to mushroom bhaji. Fresh coriander leaves can be used as a garnish, adding a final touch of flavour and colour to the dish. Chopped coriander can also be stirred into the bhaji towards the end of the cooking process, providing a burst of freshness.
Paprika, a spice made from ground red peppers, adds a depth of flavour and a vibrant hue to mushroom bhaji. Smoked paprika is often used in this dish, infusing it with a subtle smoky aroma and a hint of sweetness. The addition of paprika not only enhances the taste but also contributes to the enticing appearance of the bhaji.
Chilli is an integral spice in mushroom bhaji, providing a kick of heat and a distinct flavour. Green chillies are commonly used, adding a vibrant colour and a mild spiciness to the dish. Whole dried red chillies can also be used, imparting a more intense heat and a vibrant hue to the bhaji. Chilli powder is another option, allowing for a custom blend of heat and flavour.
The combination of these spices creates a flavourful and aromatic profile for mushroom bhaji, making it a delightful vegan dish that can be enjoyed with naan bread, rice, or other Indian curries.
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Sauces: tomato paste, lemon juice
Mushroom bhaji is a vegan mushroom curry with a rich flavour. It is a dry curry, meaning it does not have much sauce. The sauce that is present in the dish is made using tomato paste and lemon juice.
To make the sauce, first, heat olive oil in a wok or deep pan. Fry the onions and green chilli until the onions are soft and translucent. Next, add the sliced mushrooms and a pinch of salt, and cook until the mushrooms start to brown. Then, add the garlic and cook for another minute. After this, add the spices, tomato paste, and water. Simmer the mixture until the sauce thickens. Finally, stir in lemon juice, chopped coriander, and cooked mushrooms.
The spices used in the dish include ground cumin, ground turmeric, ground coriander, smoked paprika, and chile powder. The mushrooms used are button mushrooms, though you can also use field mushrooms, portobello mushrooms, or chestnut mushrooms.
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Serving suggestions: rice, naan, raita
Mushroom bhaji is a versatile dish that can be served in many ways. Here are some serving suggestions:
Rice
Rice is a classic accompaniment to mushroom bhaji. It provides a neutral base that allows the flavours of the bhaji to shine. Basmati rice is a popular choice, but you can also try pilau rice or cumin rice for added flavour. If you want to keep things simple, opt for plain steamed rice. However, if you're feeling adventurous, you could try making mushroom rice, where the mushrooms are cooked with the rice to infuse it with flavour.
Naan
Naan bread is another popular choice for serving with mushroom bhaji. You can buy it from a store or make it yourself. If you're making it at home, top it with minced or crushed garlic and fresh herbs. Naan bread provides a soft and fluffy contrast to the spicy bhaji. You can also serve it with other types of flatbreads such as roti, chapati, or paratha.
Raita
Raita is a traditional Indian condiment made with yoghurt and vegetables or fruit. It is often used as a cooling dip or sauce to balance out spicy dishes. Cucumber raita is a popular choice to serve with mushroom bhaji, providing a refreshing contrast to the spicy dish. You can also add mint to your raita for an extra flavour dimension.
These are just a few suggestions, but feel free to get creative with your pairings. Mushroom bhaji is a versatile dish that can be served as a starter, side dish, or main course, so you can customise it to your preferences. Enjoy experimenting with different combinations to find your perfect meal!
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