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Recipe for Mushroom BhajeeClick image to enlarge

Recipe for Mushroom Bhajee

Recipe for Mushroom Bhajee

(Ref: RCP283)

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Fresh mushrooms tossed with onion and red pepper with a touch of spice. Light and delicious, and easy to prepare, this can be served as a side dish or as a quick snack. Enjoy with a chapatti, tortilla wrap or even a Naan: it's truly sensational.

'Bhajee,' the word, is often misunderstood as meaning deep fried as in 'onion bhajee' but the true description would be a fairly dry dish cooked in oil with onion and light spice.

This dish is best cooked in a stir fry pan (non-stick if available) accompanied with a lid.

Serves:

4

Preparation Time:

5 Minutes.

Cooking Time:

30 Minutes

Ingredients:

250g Mushroom (cut into medium slices)
 
  1 Medium Onion (finely chopped)  
  1/2 Small Red Pepper (finely chopped)  
  1/2 Tomato (finely sliced)  
  1/2 tsp Turmeric  
  5 tsp (35g) Mr Huda's Universal Curry Paste 
  3 tbsp Veg/Olive Oil  
  Fresh Coriander (optional) 

Instructions:

1. Heat 3 tbsp of oil (moderate heat) in the pan.

2. Add the chopped onions, pepper and the tomato with some salt and cook to soften (stirring regularly).

3. Add the Mr Huda's Universal Curry Paste, and the turmeric and cook for 1-2 mins (stirring regularly).

4. Add the mushrooms and the coriander, stir and then leave to gently simmer (covered) and stirring occasionally for 10-15 mins or until the mushrooms are just cooked (try not to over cook).

TIPS: For a spicier dish, simply add some sliced green chillis with the onions and a little more curry paste.
Testimonial:

"Dear Spices of India, Many thanks for a great service! I was brought up in Birmingham, home of the Balti, but moved to Cornwall 15 years ago. Gorgeous here it might be, but I missed my weekly Balti fix, and had to resort to making my own, usually from a jar, or the mass produced pastes available in supermarkets. All I could taste was vinegar, (not nice) but with the help of your website, and the availability of fresh ingredients, and authentic spices, and useful recipe tips, I'm now making my own curries, equal in taste and quality of any I've eaten in Birmingham restaurants. I ordered fresh greens, and other ingredients late Monday evening, and they arrived early Wednesday morning. My bunches of Methi leaves were green fresh, and fragrant, and in excellent condition. Well done!! A great service I will certainly be reccommending to friends and family."

- Angie