mushroom ki sabji recipe | mushroom bhaji recipe | mushroom ki sabzi

mushroom ki sabji recipe with step by step photos. a simple and delicious goan style mushroom bhaji recipe made with fresh coconut and spices paste.

mushroom sabzi recipe

this mushroom dry curry is one of those recipes that my mom used to make. the recipe used to be originally made with clams. though, i make them with mushrooms. thus this is a vegetarian version of the goan tisryo masala. i have used button mushrooms for this recipe but you can also use portobello or cremini mushrooms.

the mushroom sabzi tastes very good and is slightly spicy. apart from the spice and heat in the recipe coming from red chilies, there is also a slight sour taste which comes from kokam (garcinia indica). if you don’t have kokams then just add tamarind. (i have mentioned the method in the notes section of the recipe card and also in the step by step pics).

onions are used twice in this mushroom recipe. first time onions are added in the ground spice paste. second time onions are sauteed with mushrooms. this is a semi dry curry recipe.

this mushroom sabzi tastes good with chapati, rice and even toasted bread. or you can serve mushrooms bhaji as a side dish with khichdi, pulao, dal-rice, sambar-rice or even as a quick meal with chapatis.

if you are looking for more mushroom recipes then do check:

mushroom ki sabji

4.67 from 3 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:goan,indian
Calories: 346kcal
Servings (change the number to scale):2 to 3
mushroom sabzi recipe, mushroom bhaji recipe
goan style mushroom ki sabzi recipe - a simple and delicious goan mushroom bhaji recipe made with fresh spice paste and coconut.

INGREDIENTS FOR mushroom ki sabji

(1 CUP = 250 ML)

for the coconut+spice paste

  • ¼ cup sliced onion
  • 4 to 5 garlic cloves, chopped OR 2 teaspoons chopped garlic (lahsun)
  • 1 cup fresh grated coconut or desiccated coconut
  • 2 pieces of 1 inch cinnamon sticks (dalchini)
  • ½ teaspoon whole black pepper (sabut kali mirch)
  • 1 teaspoon cumin seeds (jeera)
  • 1 tablespoon coriander seeds (sabut dhania)
  • 4 to 5 cloves (lavang)
  • 5 to 6 dry red kashmiri chilies
  • ¼ teaspoon turmeric (haldi)

other ingredient's for mushroom ki sabji

  • 1.5 tablespoons oil
  • ¼ cup sliced onions
  • 200 grams button mushrooms
  • 5 to 6 kokams OR ½ teaspoon tamarind - (add tamarind while grinding the paste)
  • salt as required

HOW TO MAKE mushroom ki sabji

preparing the mushroom

  • rinse and then wipe dry 200 grams mushrooms.
  • slice or chop the white button mushrooms.

preparing the coconut+spice paste

  • add all the ingredients mentioned under the list 'coconut+spice' paste in a mixer or grinder jar, except fresh coconut.
  • dry grind the mixture coarsely. don't add water while grinding as we need a thick, coarse paste.
  • now add 1 cup of fresh grated coconut and dry grind again. the reason for adding coconut and grinding twice is we need a thick paste without water. hence first we grind the spices and then grind the coconut along the spice paste.
  • the paste has to be coarse and thick.

making mushroom sabzi

  • heat 1.5 tablespoons oil in a pan.
  • reduce the flame, add 1/4 cup of sliced onions and saute them till they turn translucent.
  • add the chopped mushrooms.
  • saute and stir the mushrooms for 1 to 2 mins on a low flame.
  • add the ground spice paste. the mushrooms should be coated nicely with the masala paste.
  • mix and stir well.
  • add salt as required and mix again.
  • add 5 to 6 kokams. cover with a lid and cook on a low flame.
  • do check in between and you will see the mushrooms would have released water.
  • simmer mushroom sabzi for some more time on a low to medium flame, till the gravy thickens and the mushrooms have cooked. you can keep this dish semi gravy or cook more if you want a dry consistency.
  • switch off the flame. serve mushroom ki sabzi along chapati, rice or toasted bread.

NOTES

  • if you don't have kokams then add 1/2 teaspoon tamarind and grind along the with the coconut.
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preparation to make mushroom ki sabji

1. rinse and then wipe dry 200 grams mushrooms. then slice or chop them. keep aside.

making mushroom sabji recipe

2. keep all the ingredients ready for the red masala paste:

making mushroom sabji recipe

4. add all the ingredients for the masala paste, minus fresh grated coconut in the mixer or grinder jar.

making mushroom sabzi recipe

5. dry grind the mixture coarsely. don’t add water while grinding as we need a thick, coarse paste.

preparing mushroom sabzi recipe

6. now add 1 cup of fresh grated coconut and grind again. do not add water. the reason for adding coconut and grinding twice is we need a thick paste without water. hence first we grind the spices and then grind the coconut along the spice paste. if using tamarind, then you can use add ½ teaspoon tamarind and grind it with the coconut.

preparing mushroom bhaji recipe

7. the paste has to be coarse and thick, just like you can see in the pic below.

preparing mushroom bhaji recipe

making mushroom sabji

8. heat 1.5 tablespoons oil in a pan.

preparing mushroom bhaji recipe

9. reduce the flame. then add ¼ cup sliced onions.

making mushroom bhaji recipe

10. saute the onions on a low flame.

making mushroom bhaji recipe

11. saute till they turn translucent.

making mushroom sabzi recipe

12. then add the chopped mushrooms.

making mushroom ki sabzi recipe

13. saute and stir the mushrooms for 1 to 2 minutes on a low flame.

making mushroom ki sabzi recipe

14. add the ground spice paste.

making mushroom ki sabzi recipe

15. mix and stir well. the mushrooms should be coated nicely with the masala paste.

making mushroom sabzi recipe

16. add salt as required.

making mushroom sabzi recipe

17. mix well.

preparing mushroom sabzi recipe

18. add 5 to 6 kokams. if you have used tamarind then don’t use kokams.

preparing mushroom sabzi recipe

19. cover with a lid and cook mushroom sabzi on a low flame.

making mushroom sabzi recipe

20. do check at intervals. in the below pic, you will see that the mushrooms have released water.

mushroom sabzi recipe, mushroom bhaji recipe, mushroom ki sabzi recipe

21. simmer the mushroom sabzi on a low to medium flame, till the gravy thickens and the mushrooms have cooked. you can keep this dish semi gravy or cook more if you want a dry consistency.

mushroom sabzi recipe, mushroom bhaji recipe, mushroom ki sabzi recipe

22. switch off the flame. serve mushroom sabzi along chapati, rice or toasted bread.

mushroom sabzi recipe, mushroom bhaji recipe, mushroom ki sabzi recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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10 comments/reviews

  1. Hi Dassana, I made this Yesterday and it was very tasty 🙂 Thank you.
    Could you please confirm if the Coconut used in the Recipe is of 1cup?
    Because i followed all the measurements correctly but got more gravy unlike yours.5 stars

    • welcome mohana. it is 1 cup grated coconut. the gravy could be due to the mushrooms releasing a lot of water. if you would have cooked more, the water would have reduced and you would have got a semi dry gravy.

  2. Hi, I’m new to cooking and I’ve been following your recipes for a while now! I made this yesterday and I loved it. It was a little too spicy for my dad, I’ll be a little more stingy with the black pepper next time. Thanks for sharing your recipes and pictures 🙂

    • thanks janhavi for positive views, yes this mushroom sabzi recipe is spicy. you can alter the spices as per your taste and preference and you are welcome.

  3. wowwwww it looks delicious.one thing i want to ask is that in this recepie dry coconut(gola) or fresh coconut(which has little bit water) is used?4 stars

  4. hi we do nt get fresh mushrooms in chandrapur can same procedure goes well with soya chunks which are also good source of protein?