This Mushroom Fry with Pepper is so savory you’re going to want to make it a regular go-to meal.  The combination of black peppercorns and fennel combined with curry makes this a deeply flavorful dish that takes only 20 minutes to make.


1 tsp oil

1tsp. mustard seeds

1 onion finely chopped

1 Tbs. minced ginger

6 cloves garlic, minced

32 oz white mushrooms

1 red bell pepper, sliced

5-5 curry leaves (or curry powder)

1 Jalapeno, minced

½ Tbs. black peppercorns

1 Tbs. fennel seeds

1 tsp. turmeric powder

1 tsp. coriander-cumin powder

Pink or kosher salt

1/3 C. Cilantro


Besides chopping the veggies, also coarsely crush fennel seeds and peppercorns together in a mortar pestle. Keep it aside for now.

Heat oil in a pan, temper mustard seeds. Once they crackle, add torn curry leaves, chopped onions, minced jalapeno, ginger, and garlic. Sauté till the onions turn translucent.

Then add the chopped mushrooms. Keep sauteing till the water from mushrooms evaporates completely.

Next, add the sliced bell peppers and salt. Continue to sauté the bell peppers till they are nearly done.

Time to add the spices. Add the crushed fennel seeds and peppercorns to the pan along with turmeric powder and coriander-cumin powder. Give it all a good mix and cook for another minute before turning off the flame.

Garnish mushroom masala with some chopped cilantro and serve it warm with any Indian flatbread.


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