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

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

Nutrition