IndianSide Dish
Button Mushroom Sabzi (Everyday Dry)
A simple, everyday dry button mushroom sabzi (khumbh ki sabzi), 20 minutes, pairs with roti or as a side.
10 min
Prep time
12 min
Cook time
22 min
Total time
3
Servings
Ingredients
- 250g button mushroom, sliced or quartered
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1 onion, finely chopped
- 1 green chilli, slit
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- Salt to taste
- Fresh coriander, chopped, to finish
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onion and green chilli. Sauté until the onion turns light golden, about 4 minutes.
- Add turmeric, chilli powder and coriander powder. Stir for 30 seconds.
- Add the mushroom and salt. Mix well to coat.
- Cook uncovered on medium-high heat for 8–10 minutes, stirring occasionally, letting the released water evaporate fully so the sabzi finishes dry, not gravied.
- Finish with chopped coriander and serve hot.
Tips
- This is the everyday version of khumbh ki sabzi: quick enough for a weeknight, no onion-tomato masala base needed.
- Cooking uncovered is the key step for a dry sabzi; covering the pan traps steam and keeps it wet.
- Works equally well as a side with dal-rice or stuffed into a roti or chapathi wrap with a squeeze of lemon.