Easy Mushroom Cabbage Recipe – Indian Style Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Easy Mushroom Cabbage Recipe – Indian Style Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and flavorful weeknight meals. This mushroom cabbage stir-fry is exactly that. It’s a simple Indian-style dish packed with goodness, and honestly, it’s become a regular in my kitchen. I first made this when I was craving something comforting but didn’t want to spend hours cooking. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, uses everyday ingredients, and is incredibly versatile. Plus, it’s a fantastic way to sneak in some extra veggies! The earthy mushrooms and slightly sweet cabbage pair beautifully with the warm Indian spices. It’s a comforting, flavorful dish that’s perfect with rice or roti.

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 200 grams Button Mushrooms or Chestnut mushrooms
• 1 cup Onion, chopped
• 1 cup Cabbage, shredded
• 1/3 cup Spring Onion Greens, chopped
• 1/4 tsp Turmeric Powder
• 1 tsp Chilli Powder
• Salt, to taste
• 4 tsp Oil
• 1 tsp Cumin Seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Cumin Seeds: Don’t skip these! They’re the foundation of the flavor. A quick sizzle in hot oil releases their amazing aroma.
• Turmeric Powder: Besides adding a beautiful color, turmeric has fantastic health benefits. It’s a staple in Indian cooking for a reason.
• Chilli Powder: Now, chilli powder can vary a lot depending on where you are. Kashmiri chilli powder is milder and adds a lovely red color, while other varieties can be quite fiery. Adjust the amount to your spice preference! I usually use a mix for a balanced flavor.
• Mushrooms: I love using button mushrooms, but chestnut mushrooms work beautifully too. Feel free to experiment with other varieties like shiitake if you’re feeling fancy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop and become fragrant.
2. Add the chopped onions and sauté until they turn translucent. This usually takes about 3-5 minutes.
3. Now, add the shredded cabbage. Cover the pan and cook on low heat for 5-7 minutes, until the cabbage is half-done. If it starts to stick, sprinkle in a tablespoon or two of water.
4. Time for the spices! Mix in the turmeric powder, chilli powder, mushrooms, and salt. Stir well to combine.
5. Cover the pan again and cook for another 8-10 minutes, or until the mushrooms are softened and cooked through, stirring occasionally.
6. Finally, add the chopped spring onion greens and cook for just 2-3 minutes, until they’re slightly wilted.
7. Serve hot with rice or your favorite flatbreads!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure everything cooks evenly.
• Keep stirring! This prevents sticking and ensures the spices are well distributed.
• Taste as you go! Adjust the salt and chilli powder to your liking.

Variations

• Add Some Potatoes: My mom always adds diced potatoes to this stir-fry. They add a lovely heartiness.
• Peas Please: A handful of frozen peas thrown in during the last few minutes adds a touch of sweetness.
• Cauliflower Power: Swap out some of the cabbage for cauliflower florets for a different texture.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Use 1/2 tsp chilli powder or omit it altogether.
• Medium: Stick to the 1 tsp chilli powder as written.
• Hot: Add an extra 1/2 tsp or even a full tsp of chilli powder, or add a pinch of cayenne pepper.

Quick Weeknight Meal Adaptation

To make this even faster, use pre-shredded cabbage and pre-sliced mushrooms. It cuts down on prep time significantly!

Serving Suggestions

This stir-fry is fantastic with:

• Steaming hot rice (basmati is my go-to!)
• Warm roti or chapati
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is this dish best served immediately?

Yes, it’s definitely best enjoyed fresh! But leftovers are still tasty, just might not have the same vibrant texture.

Can I use a different type of oil for this stir-fry?

Absolutely! Vegetable oil, canola oil, or even sunflower oil will work just fine.

What other vegetables can I add to this recipe?

Carrots, bell peppers, and green beans would all be delicious additions.

How can I adjust the cooking time for different types of cabbage?

Napa cabbage will cook faster than green cabbage. Keep an eye on it and adjust the cooking time accordingly.

Can this be made ahead of time?

You can prep the vegetables ahead of time and store them in the fridge. But I recommend cooking the stir-fry just before serving for the best flavor and texture.