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Vegan Mushroom Jalfrezi

Updated: May 18

Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Mushroom Jalfrezi
Vegan Mushroom Jalfrezi

Elevate your dinner repertoire with our Vegan Button Mushroom and Potato Jalfrezi, a dish brimming with the bold flavours of India. This tangy and spicy vegan recipe pairs perfectly with fluffy basmati rice, offering a comforting and nutritious meal that promises to delight your taste buds. This vegan and lacto vegetarian recipe is sure to impress!



Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes



  • 500g button mushrooms, cleaned and quartered

  • 3 large potatoes, peeled and cut into bite-sized pieces

  • 2 tbsp vegetable oil

  • 1 large onion, finely sliced

  • 2 mixed bell peppers, deseeded and sliced into strips

  • 4 garlic cloves, finely minced

  • 2 cm piece of ginger, grated

  • 1 or 2 red chillies, deseeded and finely chopped (reserve some for garnish)

  • 1 tsp cumin seeds

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • 1/2 tsp Kashmiri chilli powder or paprika for colour and mild heat

  • 400g tin of quality chopped tomatoes

  • Salt, to taste

  • A handful of fresh coriander (cilantro), roughly chopped

  • 300g basmati rice, washed and drained



  1. Start by preparing the rice. In a medium pot, add the rice along with double the volume of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

  2. For the Jalfrezi, heat the oil in a large frying pan or wok over medium heat. Add the cumin seeds and fry until they start to crackle.

  3. Add the onions and bell peppers, stirring frequently until the onions become translucent. Mix in the garlic, ginger, and red chillies, cooking until fragrant.

  4. Sprinkle in the turmeric, coriander, garam masala, and chilli powder, cooking for another minute until the spices are well combined with the vegetables.

  5. Toss in the mushrooms and potatoes, ensuring they are well-coated in the spice mixture. Cook for 5 minutes, stirring occasionally.

  6. Pour in the chopped tomatoes and season with salt. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are fork-tender and the sauce has thickened.

  7. Uncover and stir the Jalfrezi well. If the sauce is too thick, a little water can be added to reach your desired consistency.

  8. Serve the Jalfrezi hot over the cooked basmati rice, garnished with chopped fresh coriander and the reserved red chillies.


Additional Tips:

  • For an added creamy texture, stir in a dollop of coconut cream or a vegan cream alternative just before serving.

  • Serve with vegan naan or roti on the side for a complete meal.


Allergy information / alternatives:

  • To make this dish gluten-free, ensure all packaged ingredients are certified gluten-free.

  • The chilli can be adjusted or omitted for a milder version of this dish.


Nutritional Information (per serving):

  • Energy: 230 kcal

  • Protein: 6g

  • Carbohydrates: 48g

  • Fat: 4g

  • Saturated Fat: 0.6g

  • Fibre: 9g

  • Sugar: 11g

  • Salt: 0.3g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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