Mushroom Bhajee

An earthy side dish in a thick tomato sauce. Roast the mushrooms first to remove the liquid and intensify the flavour. Try it with a lighter, coconut-based curry like the Mulligatanni.

Storage Information: Store in cool dark place. This pack has a minimum 3 months shelf life.

1. Roast 600g of small mushrooms in a little oil and keep aside.
2. Empty the contents of the pack into a pan with 300ml of water and 2 tbsp tomato puree.
3. Simmer for 5 - 7 minutes, until the sauce thickens.
4. Add the mushrooms and mix well.
5. Season, garnish with coriander and serve.

Ingredients

Onions (Onions, Sunflower Oil, Salt, Corn Starch), Coriander/Cumin Powder, Garlic Flakes (E220, SULPHITES), Garam Masala, Methi Leaves, Chilli, Paprika.

Allergies

Allergens in BOLD

Contains: SULPHITES

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition