Looking for a quick and flavorful dry sabzi to elevate your weeknight dinner? This Dry Mushroom Sabzi Recipe delivers the perfect blend of soft, juicy button mushrooms tossed with a medley of everyday spices. It’s a fuss-free dish that comes together in just about 20 minutes and transforms simple mushrooms into a mouthwatering accompaniment for roti or chapati. The sharpness of onions, the tang of tomatoes, and a kick of garam masala makes each bite irresistibly good. Add a hint of lemon and coriander at the end, and you have a sabzi that’s not just effortless, but also bursting with homestyle flavors.
This sabzi stands out as a fantastic option whenever you crave something comforting yet speedy. The natural moisture in mushrooms makes them tender without needing any extra water, and you can easily customize the recipe by tossing in peas, carrots, or even baby corn for extra color and nutrition. Make this dry mushroom sabzi as a simple main course or a vibrant side—it’s a versatile, wholesome addition to any Indian meal.
Dry Mushroom Sabzi Recipe
Print RecipeIngredients
- 4 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A few curry leaves
- 3 cloves garlic, sliced
- 1 green chilli, slit
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tomato, chopped
- 500 grams button mushrooms, sliced
- ½ tsp salt
- ½ tsp turmeric powder
- ¼ tsp Kashmiri chilli powder
- ¼ tsp garam masala
- ½ tsp crushed black pepper
- 2 tbsp coriander leaves, chopped
- 1 tbsp lemon juice
Instructions
Heat oil in a large pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter for a few seconds.
Add the sliced garlic and slit green chilli, sauté until aromatic.
Stir in chopped onion and ginger paste; sauté until the onions turn translucent.
Add chopped tomato and cook until it becomes mushy.
Mix in the sliced mushrooms and salt. Stir well, cover, and let it cook on low heat for about 10 minutes, stirring occasionally.
Uncover and add turmeric powder, Kashmiri chilli powder, garam masala, and crushed pepper. Sauté for a minute until well combined.
Finish with chopped coriander leaves and a splash of lemon juice. Mix and serve hot with roti or chapati.
Notes
Tips:
Use vertically sliced mushrooms for even cooking and better texture., Avoid adding extra water; mushrooms release sufficient moisture as they cook., Add peas, carrots, or baby corn to create a mixed vegetable version., Increase or decrease the chillies to adjust spice level as per your taste., Always cook on low to medium heat for tender mushrooms without over-drying.