This one-pot mushroom pepper fry is a staple for busy weeknights or when you’re craving those deep, peppery Indian flavours.
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Earthy mushrooms meet the sharp heat of freshly cracked black pepper and the sweetness of sautéed onions and peppers. It’s vegetarian, gluten-free, and pairs perfectly with everything from warm rotis to wraps. If you’re looking for a dish that packs a massive flavour punch with minimal cleanup, look no further.
Why You’ll Love This Mushroom Recipe
- Zero Mess: Everything happens in one kadai.
- Speed: It’s totally meal prep friendly from prepping veggies to reheating.
- Texture: We use a high-heat sauté technique to ensure the mushrooms stay “meaty” rather than mushy.
- Customizable: You can dial the heat up or down depending on your spice tolerance.
Ingredients You’ll Need
- Mushrooms: Use white button or cremini mushrooms for this pepper fry.
- Vegetables: Onion, Colourful Peppers (for crunch and colour).
- Aromatics: Garlic, Ginger, Whole Black Peppercorns, Curry Leaves
- Spices & Seasoning: Coriander Powder, Garam Masala Powder, Salt, Green Chilli (medium spicy).
- Cooking Oil: Use either sesame oil, peanut or mustard oil for their strong, nutty taste.
- Garnish: Fresh Coriander Leaves
Love Indian flavours?
How To Make Mushroom Pepper Fry
1. Prep Work
- Clean and rinse mushrooms with water to get rid of all the dirt particles.
- Keep the small ones intact or cut them into thick quarters—they shrink significantly as they cook!
- Crush black peppercorns, garlic cloves, and cumin to a coarse paste using mortar and pestle. Keep it aside.
2. Saute Mushrooms
- Heat oil (coconut oil works best here!) in a heavy-bottomed pan.
- Add minced garlic and chopped onion. Toss in your curry leaves. Sauté for 2 – 3 minutes until onion become light golden.
- Add mushrooms, season with salt and saute till they shrink and become golden.
3. The Final Toss
- Add the bell peppers, diced onion, crushed masala paste, spices, julienned ginger, green chilli, and salt. Turn the heat to high.
- Sauté for another 5 minutes until the peppers and onion are tender-crisp.
- Turn off the heat. Add a handful of chopped coriander leaves.
Serving Suggestion
- For a full meal: Serve alongside crispy, flaky paratha.
- For a snack: Use it as a filling for a spicy grilled sandwich or wrap.
- For low-carb: Enjoy it as is, perhaps with quinoa or grilled paneer/tofu.
Do you love mushrooms? I’d love you to try this Creamy Green Peas Soup, Crispy Matar Kachori, or the restaurant style Matar Methi Malai Curry
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Mushroom Pepper Fry Recipe
This one-pot mushroom pepper fry is a staple for busy weeknights or when you’re craving those deep, peppery Indian flavours.
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Servings: 4 adults
Calories: 129kcal
- Stir Fry Pan
- Mortar and Pestle
Ingredients
Ingredients For Paste:
- 4 garlic cloves
- ½ teaspoon whole black peppercorns
- ½ teaspoon cumin seeds (jeera)
Other Ingredients:
- 200 gram button mushrooms, diced into quarters
- 1 small size red bell pepper, diced
- 1 small size yellow bell pepper, diced
- 1 small size capsicum, diced
- 1 small size onion, diced
- 2 tablespoon sesame oil
- ½ tablespoon minced garlic
- 1 sprig curry leaves
- 1 small onion, finely chopped
- 1 teaspoon coriander powder
- ¼ teaspoon Garam Masala Powder (get recipe)
- ½ teaspoon salt or to taste
- ½ inch ginger, julienned
- 1 green chilli, julienned
- Handful of coriander leaves, chopped
- ¼ teaspoon white sesame seeds
Instructions
- Crush black peppercorns, garlic cloves, and cumin to a coarse paste using mortar and pestle. Keep it aside.
- Heat oil (coconut oil works best here!) in a heavy-bottomed pan.
- Add minced garlic and chopped onion. Toss in your curry leaves. Sauté for 2 – 3 minutes until onion become light golden.
- Add mushrooms, season with salt and saute till they shrink and become golden.
- Add the bell peppers, diced onion, crushed masala paste, spices, julienned ginger, green chilli, and salt. Turn the heat to high.
- Sauté for another 5 minutes until the peppers and onion are tender-crisp. Turn off the heat. Add a handful of chopped coriander leaves and toasted sesame seeds.
- Serve mushroom pepper fry with flaky paratha.
Recipe Notes:
- Fresh is Best: Use whole black peppercorns and crush them in a mortar and pestle just before adding. The pre-ground bottled stuff simply doesn’t have the same “zing.”
- Adjust the amount peppers of green chilli as per your taste preference. This is a medium spicy stir fry.
- The dish is meal prep friendly. Store it in the refrigerator for 2 – 3 days. Reheat in a pan or microwave.
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 456mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1128IU | Vitamin C: 133mg | Calcium: 42mg | Iron: 1mg
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