By Akshara
October 24, 2026
Mushroom sabji is a quick, nutrient-dense Indian curry that transforms simple button mushrooms into a rich and aromatic delicacy. Tossed in a fragrant onion-tomato masala spiced with cumin, coriander, and warm garam masala, this comforting vegetarian dish pairs wonderfully with piping-hot rotis, parathas, or jeera rice.
 400g fresh button mushrooms, cleaned and quartered  2 medium onions, finely chopped  2 tomatoes, pureed or finely chopped  1 tablespoon ginger-garlic paste  2 tablespoons oil or ghee  1 teaspoon cumin seeds  1/2 teaspoon turmeric powder  1 teaspoon Kashmiri red chilli powder  1 teaspoon coriander powder  1/2 teaspoon garam masala  Salt to taste  2 tablespoons fresh coriander leaves for garnish
Heat oil or ghee in a pan over medium heat, add the cumin seeds, and let them sputter before adding the chopped onions and ginger-garlic paste, sautéing until golden brown.
Stir in the turmeric, Kashmiri red chilli powder, and coriander powder, cooking the spices for thirty seconds until fragrant.
Pour in the tomato puree and cook until the oil begins to separate from the masala base, indicating the tomatoes are fully roasted.
Add the quartered mushrooms and salt, tossing well; cover and cook on medium heat for eight to ten minutes as the mushrooms release their natural juices and absorb the rich curry flavors, then finish with garam masala and fresh coriander.