MUSHROOM BHAJI
This flavorful mushroom dish is a delightful blend of earthy mushrooms, aromatic spices, and a touch of heat from jalapeño. The tender mushrooms are cooked in a rich and savory sauce, making it a perfect side dish or light vegetarian meal. With a hint of garlic and a sprinkle of fresh chives, this dish is sure to impress your taste buds with every bite.
— Constant Cookbook
Ingredients
- 14 oz white button mushrooms
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for a milder dish)
- 2 tsp minced garlic or garlic puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chile powder
- 1/2 tsp kosher salt, or to taste
- 1 Tbsp tomato paste
- 3 Tbsp water
- 1 Tbsp minced fresh chives, for garnish
Instructions
- Wipe the mushrooms with a damp paper towel, trim the bottom of the stems, and slice into thick slices.
- Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño, stirring for 5-6 minutes, until the onion is softened but not brown. Add the garlic and cook, stirring, for 2 minutes. Add the cumin, coriander, and chile powder, and cook for 1 minute. Add the mushrooms, salt and tomato paste, and stir to combine.
- Sprinkle the water evenly over the mushrooms and reduce heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered for 3-4 more minutes to achieve a nice consistency.
- Transfer to a serving dish, sprinkle the chives on top, and serve hot.
Yield
Serves 4
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