Serves 4
Ingredients
Bhaji
- 500 g (1 lb 2 oz) closed-cap button mushrooms
- ½ red onion, very finely chopped
- 1 fresh plum tomato, finely chopped
- small handful of baby spinach
- coriander to serve, roughly chopped
- sour cream and Naan bread to serve
Curry paste
- 1 level dsp mustard seed
- 2 level dsp coriander seeds
- 1 level dsp cumin seeds
- ¼ dsp fenugreek seeds
- ½ dsp gram flour (chickpea flour)
- ½ dsp garlic powder
- ½ dsp paprika
- ½ dsp turmeric
- 1 dsp curry leaves
- ½ dsp ginger powder
- ½ dsp chilli powder
- 1 tbsp vegetable oil
- ½ tbsp white wine vinegar
- 4 tbsp water
- vegetable oil to fry
Method
Curry paste
- Fry the mustard, coriander, cumin and fenugreek seeds for 2–3 minutes in a dry pan.
- Transfer the fried spices to a pestle and mortar and grind with the curry leaves. When ground, add the other spices.
- Add the oil and vinegar to the spices and mix up into a paste.
Bhaji
- Lightly fry the mushrooms in a little oil until just brown.
- Add 1 heaped tbsp of the spice paste and the water. (Cover the remaining spice paste and leave in the fridge to use another day.)
- Place a lid over the pan and leave to heat for 2–3 minutes.
- Add the red onion and plum tomato and allow to cook for 1–2 minutes.
- Add the spinach and stir into the hot bhaji.
- Season to taste with salt and pepper and serve sprinkled with coriander and drizzled with sour cream with Naan bread on the side.
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