Name Mushroom bhajee


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  • Serves: 4
  • Complexity: easy
  • Origin: Indian
Mushroom bhajee


  • 3 tablespoons sunflower oil
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon black mustard seeds
  • 4 tablespoons mild curry paste
  • 150 ml (1/4 pint) natural yogurt
  • 2 teaspoons garam masala
  • 1 tablespoon dried fenugreek
  • 500 g (2 lb) chestnut mushrooms, halved if large
  • sea salt
  • chopped fresh coriander, to garnish

Heat the oil in a large wok or frying pan and stir-fry the poppy, sesame and black mustard seeds for 1 minute. Add the curry paste and stir-fry for 1 minute. Gradually add the yogurt stirring well between each addition. Stir in the garam masala, fenugreek and sea salt to taste. Add the mushrooms, stir to coat them in the curry sauce and place the lid on the pan. Cook over a low heat for 10 minutes, serve at once as a starter, sprinkled with coriander.

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