This easy keto mushroom bhaji recipe makes a great side dish with pan fried mushrooms in a mixture of Indian spices. Ready in under 30 minutes this is a quick recipe with minimum fuss.
WHAT IS MUSHROOM BHAJI?
Bhaji is usually a dry dish with the vegetables cooked in spices rather than a sauce. It's traditionally served as a side dish but you could turn this into a main course with a side of low carb cauliflower rice or naan bread.
MUSHROOM BHAJI INGREDIENTS
The spice mixture for this keto mushroom recipe can vary from recipe to recipe. Taste test as you are cooking and adjust the heat and spice mixture to your own palate.
We have kept this vegan by using coconut oil in place of Ghee.
- Mushrooms - We use chestnut mushrooms but any firm mushroom variety will work. You could use a selection of mushrooms too. Ensure that they are chopped evenly.
- Tomato puree
- Water or Stock
- Coconut oil
THE SPICE MIXTURE
For our spice mixture we used these:
- Ground Coriander
- Chili Powder
- Garam Masala
- Ground Fenugreek
Feel free to tweak the mixture!
HOW TO MAKE MUSHROOM BHAJI
This is a quick and easy recipe ready in under 30 minutes. The onion and garlic are cooked, spices added, then the mushrooms are cooked with the stock and tomato puree. Simmer until the mushrooms are cooked then serve!
WHAT TO SERVE WITH MUSHROOM BHAJI
This keto mushroom recipe can be served with other Indian side dishes such as our turmeric cauliflower or spicy okra fritters for a feast or just with a side of coconut cauliflower rice for a tasty meal. Try this with low carb roti or naan bread too.
MORE LOW CARB VEGETARIAN SIDE DISHES
FREQUENTLY ASKED QUESTIONS
Most mushrooms work well in this recipe. Try chestnut, cremini, portobello or oyster mushrooms
Yes this can and I have 2 bags of this in the freezer! Once the dish has cooled down store it in a sealed container or ziplocked bag. It will keep in the freezer for up to 3 months.
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- 300 grams mushrooms cut into quarters
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 tablespoons tomato puree
- 1 cup water or vegetable stock
- 1 teaspoon ginger, ground
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander, ground
- ½ teaspoon chili powder
- 1 teaspoon garam masala
- ½ teaspoon fenugreek, ground
- In a large pan or skillet, heat the coconut oil on a medium heat.
- Cook the onion for 8-10 minutes until soft.
- Add the garlic and cook for another 2 minutes.
- Add all the spices and cook for 1 minute, stirring well to cover the onion and garlic.
- Add the tomato puree and mushrooms and cook for a further minute, stirring.
- Pour in the water, stir well then place the lid on the pan and simmer for 10 minutes until the mushrooms are cooked through.
- Serve with freshly chopped coriander (optional)
YOUR OWN NOTES