Ingredients
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2 tablespoons Vegetable Oil
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1 tablespoon Ghee (Butter)
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1/2 teaspoon Black Mustard Seeds
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1/2 teaspoon Cumin Seeds
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3 Green Finger Chillies
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4 Curry Leaves
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 teaspoon Mix Powder / Curry Powder
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100g (finely sliced) Brown/White Onion
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1 tablespoon Grated Garlic
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1/2 teaspoon Salt
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1/2 teaspoon Chilli Powder
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3 (crushed) Pepper Corn
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2 teaspoon Tomato Paste
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1/8 (diced) Green Pepper
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200g (cut into quarters) Mushrooms
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125ml Curry Base
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1/8 cup Fresh/Chopped Coriander
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1 teaspoon Lemon Juice
Directions
Full of flavour yet simple and quick to make. This Indian Mushroom Bhaji side is healthy, and delicious
Steps
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1
Done
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Begin by heating a pan on low and adding the oil and butter ghee |
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2
Done
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Add in the mustard seeds, cumin seeds, sliced chillies and curry leaves, stir through and wait until bubbles start to appear around the spices |
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3
Done
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Add in the methi leaves, mix powder, finely sliced onions, garlic, salt, chilli powder and crushed black pepper. Stir through and allow the onions to soften |
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4
Done
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Add the watered down tomato puree, stir through then add in the peppers and mushrooms, stirring every minute for around 5 minutes |
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5
Done
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Tip over the heated base, stir through and allow to reduce, stirring every minute or 2 to ensure nothing burns |
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6
Done
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Finally sprinkle over the coriander and a squeeze of lemon juice, stir through and serve |
