Mushroom Bhajee is a modern British Indian Restaurant (BIR) recipe for a classic lightly-curried dish of mushrooms typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Bhajee.
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This is the same classic mushroom bhajee that you get as an accompaniment at British Indian Restaurants (BIR). Rather than being the more familiar deep fried bhajee, this is actually mushrooms sliced and served in a lightly-spiced base curry sauce. It's typically served as a vegetarian accompaniment, but can be eaten as a main course with rice and flatbread.
Ingredients:
2 tbsp ghee
2 garlic cloves, sliced
2 red chillies
600g (1 1/3 lbs) mushrooms, washed and sliced
160g (2/3 cup) Base Curry Sauce (base curry sauce or Indian restaurant curry base)
small handful coriander (cilantro), chopped
salt, to taste
For the Spice Mix:
1 tsp garam masala
1 tsp chilli powder
1/2 tsp ground turmeric
Method:
Heat the ghee in a wok or large pan over medium heat. While it is heating, mix the Spice Mix with enough water to form a loose paste.
Add the garlic to the ghee and cook for 1 minute. Now stir in the Spice Mix and chilli, and cook for 2 minutes. The resultant mixture should now be thick and gloopy.
Add the mushrooms and stir fry for 2 minutes. Then pour in the Base Curry Sauce and coriander, and cook for 2 minutes.
Season with the salt and heat through until the mushrooms are cooked and soft.
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