Curried Mushroom (Mushroom Sabji)

25 Apr


Once you start to make Indian food, you quickly realize that it can be kind of repetitive. The same basic ingredients are in practically every dish: tomatoes, onions, ginger, garlic, cumin, turmeric. Obviously, there are exceptions, but when in doubt, these need to be on hand to make authentic Indian food. What keeps Indian food from being boring though, is the main ingredient. In this case, I used mushrooms to add a little variety to B and mine’s weeknight meal. If you toss tomatoes, onion, garlic, cumin together, you’re bound to have something delectable. Even if you don’t like mushrooms, I’m sure you will after trying this :)

Serves: 4


  • 8 oz package white mushrooms, thoroughly washed and diced
  • 1 tbsp vegetable oil
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp cumin seeds
  • 1 small onion, diced
  • 1 tsp garlic, minced
  • green chilli, to taste, minced
  • 1 roma tomato, chopped
  • 1 tbsp tomato or spaghetti sauce
  • salt, to taste


Heat the oil in a pan on medium heat. Once warm, add the cumin seeds and fry for about 10 seconds. Add the onions, stirring occasionally to prevent burning. Once onions are soft and translucent, add the turmeric powder, chilli powder, salt, green chilli, and garlic. Continue to cook for 3-4 mins until onions slightly brown. Add in the tomaotes and tomato sauce, mix, cover and allow it to cook down for about 10 minutes. Be sure to stir occasionally to prevent burning. Add in the mushrooms, mix and allow them to cook uncovered. Sabji is done when all ingredients are well incorporated, the sauce has thickened, and mushrooms are tender. Serve hot with yogurt and roti.

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