Mushroom Bhaji
-
Prep Time
15 MINS
-
Cook Time
30 MINS
- KCals 64
- Carbs 9.4G
Ingredients
- 400 g white mushrooms, halved or quartered, depending on size
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- ½ small red chilli, approx. 7g, deseeded and finely chopped
- 2 cm piece of root ginger, peeled and finely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground tumeric
- 2 medium tomatoes, roughly chopped
- 1 tbsp tomato puree
- 4 tbsp cold water
- 1 tbsp lemon juice
- salt and black pepper, to taste
- 2 tbsp fresh coriander leaves, stalks removed and roughly chopped
- low-calorie cooking spray
Instructions
-
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5-10 minutes until soft and golden.
-
Lower the heat and add the garlic, red chilli, ginger, ground coriander, ground cumin and ground turmeric. Stir and cook for 1-2 minutes to release the aromatic flavours.
-
Increase the heat to medium high and add the mushrooms. Stir, then cook for 10 minutes until the mushrooms are lightly browned and the juices have evaporated off.
-
Reduce the heat to low and add the tomatoes, tomato puree and water then stir well to make a moist mixture. Simmer gently, uncovered, for 5-10 minutes, until the tomatoes have softened a little, the mushrooms are tender, and the mixture has formed a small amount of thick sauce. You can add an extra tablespoon or two of water during cooking if you think the mixture needs more, but be careful not to make it too runny.
-
Stir in the lemon juice and season to taste with salt and black pepper. Stir in the chopped coriander leaves and serve hot with a small portion of basmati rice or other accompaniment of choice.