Oyster Mushroom Bhuna
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A rich and flavorful mushroom bhuna with oyster mushrooms and chickpeas in a spiced onion-tomato gravy. This vegetarian version of the classic Indian dish is hearty and satisfying.
Ingredients
- 5 tbsp vegetable oil
- 1 large white onion cut in half and thinly sliced
- 7.5 fresh root ginger peeled and grated
- 4 garlic cloves minced
- 1 10/13 lbs oyster mushrooms cleaned and any large ones torn into smaller chunks
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 7/16 lbs canned chickpeas/garbanzo beans drained and rinsed
- 2 tbsp canned chopped tomatoes
- 10 1/7 tbsp water
- 2 tsp salt
- 1 green chilli pierced
- fresh coriander/cilantro leaves and stalks chopped
- Bengali Puris
- Nisha's Green Chutney
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 269 mg
- Iron: 5.84 mg
- Magnesium: 79.1 mg
- Phosphorus: 470 mg
- Potassium: 1474 mg
- Zinc: 3.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 tbsp vegetable oil
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 2 tbsp canned chopped tomatoes
- 10 1/7 tbsp water
- 2 tsp salt
- Bengali Puris
- Nisha's Green Chutney
Prepare
- 1 large white onion, cut in half and thinly sliced
- 7.5 fresh root ginger, peeled and grated
- Mince 4 garlic cloves
- 1 10/13 lbs oyster mushrooms, cleaned and any large ones torn into smaller chunks
- 7/16 lbs canned chickpeas/garbanzo beans, drained and rinsed
- 1 green chilli, pierced
- fresh coriander/cilantro, leaves and stalks chopped
Let's Cook
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Step 1.
Heat 5 tbsp vegetable oil in a large, heavy-based pan over medium heat. When hot, add 1 large white onion (halved and thinly sliced), 7.5cm/3in fresh root ginger (peeled and grated), and 4 garlic cloves (minced). Fry for 8 minutes, stirring occasionally, until the onion has softened and turned golden brown.
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Step 2.
Add 800g/1lb 12oz oyster mushrooms (cleaned, large ones torn into chunks) to the pan. Increase the heat to high and cook, stirring frequently, until the mushrooms are golden brown, about 5–7 minutes. Then add ½ tsp ground turmeric, ½ tsp chilli powder, 2 tbsp garam masala, and 1 tbsp ground cumin. Stir well to coat the mushrooms with the spices.
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Step 3.
Add 200g/7oz canned chickpeas (drained and rinsed) and 2 heaped tbsp canned chopped tomatoes. Pour in 150ml/5fl oz/⅔ cup water, add 2 tsp salt, and 1 green chilli (pierced). Bring to a boil, then reduce the heat to low and simmer gently, partially covered, for about 15 minutes, stirring occasionally. If the pan looks dry, add a splash more water.
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Step 4.
Finish by stirring through a small bunch of fresh coriander/cilantro (leaves and stalks chopped). Serve with Bengali Puris and Nisha’s Green Chutney.