Spinach & mushroom bhaji







Cook Time

45-50 Min


  • 1 tablespoon mustard seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, roughly chopped
  • 2.5cm/1in piece of fresh root ginger, roughly chopped
  • 50ml/2fl oz vegetable oil
  • 2 large onions, thinly sliced
  • 2 teaspoons ground turmeric
  • 1 1⁄2 teaspoons chilli powder
  • 450g/1lb button mushrooms, thickly sliced
  • 400g/14oz canned chopped plum tomatoes
  • 900g/2lb fresh spinach, roughly shredded
  • 4 tablespoons desiccated or shredded coconut, to garnish
  • salt and freshly ground black pepper
  • Put the mustard, coriander and cumin seeds in a large heavy flameproof casserole dish, and dry-roast over a medium heat for 2–3 minutes until aromatic, stirring all the time. Remove from the dish and, using a mortar and pestle, crush into a paste with the garlic and ginger.
  • Heat the oil in the casserole dish, add the onions and sauté gently, stirring frequently, for about 10 minutes until soft and golden. Add the spice paste, turmeric and chilli powder, and sauté gently, stirring all the time, for 5 minutes.
  • Add the mushrooms and stir to coat well with the spiced mixture, then add the tomatoes and bring to the boil, stirring all the time. Simmer for 10 minutes, stirring occasionally.
  • Add the spinach and stir well, then season with salt and pepper. Reduce the heat, cover and simmer for 15 minutes, stirring frequently to blend in the spinach.
  • Check the seasoning and adjust if necessary, then turn the mixture into a warmed serving dish. Sprinkle with the coconut, and serve immediately.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}