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Tender, earthy mushrooms tossed with fragrant onions, garlic, and a blend of classic Indian spices. A simple, savory, and quick vegetarian side dish, also known as Mushroom Masala Fry, that comes together in under 25 minutes.
For 4 servings
Heat oil in a wide, heavy-bottomed pan or skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, add the minced garlic, grated ginger, and slit green chili. Continue to sauté for another minute until the raw aroma of garlic disappears.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 30-45 seconds, ensuring the spices don't burn. This step toasts the spices and deepens their flavor.
Immediately add the sliced mushrooms and salt to the pan. Toss everything together thoroughly to coat the mushrooms evenly with the spice mixture.
Increase the heat back to medium-high. Cook the mushrooms, stirring occasionally. They will begin to release a significant amount of water. Continue cooking for about 5-7 minutes.
Once most of the water has evaporated, continue to sauté the mushrooms for another 3-5 minutes, allowing them to brown slightly and develop a rich, roasted flavor. The final dish should be semi-dry.
Turn off the heat. Finish the dish by sprinkling garam masala, freshly squeezed lemon juice, and chopped coriander leaves. Give it a final gentle stir to combine.
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Tender, earthy mushrooms tossed with fragrant onions, garlic, and a blend of classic Indian spices. A simple, savory, and quick vegetarian side dish, also known as Mushroom Masala Fry, that comes together in under 25 minutes.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 121.15 calories per serving with 4.95g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Let it rest for a minute before serving. Serve hot as a side dish with roti, paratha, or alongside dal and rice.
After the mushrooms are cooked, stir in 2-3 tablespoons of heavy cream or cashew cream and simmer for a minute for a richer, gravy-based dish.
Add 1/2 cup of green peas (fresh or frozen) along with the mushrooms for a classic combination.
In the initial tempering (tadka), add 1/2 teaspoon of mustard seeds and a sprig of curry leaves along with the cumin seeds for a different flavor profile.
Add 1/2 cup of thinly sliced bell peppers (capsicum) along with the onions to add color, crunch, and sweetness.
Mushrooms are a source of the antioxidant selenium, which helps support the immune system and prevent cellular damage. The spices used, like turmeric and ginger, also have anti-inflammatory properties.
Being low in calories and fat but high in fiber and water content, mushrooms can promote a feeling of fullness (satiety), making this dish an excellent addition to a weight-loss or weight-management diet.
Mushrooms provide essential B vitamins like niacin, riboflavin, and pantothenic acid. These vitamins are crucial for converting food into energy, maintaining a healthy nervous system, and supporting skin health.
Mushrooms contain prebiotics, which are fibers that nourish beneficial gut bacteria. A healthy gut microbiome is linked to improved digestion, immunity, and overall health.
A single serving of this Sauteed Mushroom dish contains approximately 90-110 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil used.
Yes, this dish is very healthy. Mushrooms are low in calories and fat, and are a good source of B vitamins, potassium, and antioxidants. The use of minimal oil and fresh spices makes it a nutritious choice.
Mushrooms can become soggy if the pan is overcrowded or the heat is too low. This causes them to steam in their own liquid instead of sautéing. To prevent this, use a wide pan, don't overcrowd it, and maintain a medium-high heat to evaporate the moisture quickly.
Absolutely! While button mushrooms are common, this recipe works wonderfully with cremini, shiitake, or oyster mushrooms. You can also use a mix for more complex flavor and texture. Cooking times may vary slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a pan over medium-low heat or microwave in short bursts until heated through. Avoid overheating as it can make the mushrooms rubbery.