Mushroom Bhuna with Peppers
Browned mushrooms and peppers in a thick, savoury masala with ginger, garlic and garam masala, ready in 30 minutes.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each until browned and the water has gone. Set aside.
5 min - 2
Add the remaining oil and the onion and fry for 6 minutes over a medium heat until soft. Add your ready made ginger and garlic paste (see the base recipe) and fry for 1 minute.
6 min - 3
Stir in the cumin, coriander and chilli powder and cook for 30 seconds. Add the tomatoes and pepper and cook for 5 minutes until soft.
5 min - 4
Pour in your ready made curry base sauce (see the base recipe) and simmer for 6 minutes until thick.
6 min - 5
Return the mushrooms to the pan with the salt and half the garam masala. Cook for 4 minutes.
4 min - 6
Stir in the remaining garam masala and the coriander and serve with rice or roti.
Tips
- Do not crowd the pan. Mushrooms release water, and steaming them instead of browning dulls the flavour.
- Salt the mushrooms only once they are browned, so they do not weep.
- A squeeze of lemon at the end brightens the sauce if it tastes flat.
Storing and freezing
Keeps 3 days in the fridge. Freezes for up to 2 months, though the mushrooms soften. Reheat until steaming hot all the way through.
Questions
Which mushrooms work best?
Chestnut mushrooms give the best flavour and keep their shape. Button mushrooms work too. Avoid very watery ones such as large flat mushrooms unless sliced thickly.
Is it vegan?
Yes. Every ingredient is plant based, and the dish is also free from gluten, dairy, egg and nuts as written.
How do I make it thicker?
Simmer uncovered for a few minutes more. A bhuna should coat the mushrooms rather than pool in the pan.
More made with curry base sauce (onion and tomato)
Salmon Saag (Salmon in Spiced Spinach)
DFEFNFMasala Shepherd's Pie with Peas and Spiced Mash
GFEFNFPrawn Vindaloo (Goan Style King Prawn Vindaloo)
GFDFEFBangda Masala (Spiced Mackerel Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.