This one-pot mushroom pepper fry is a staple for busy weeknights or when you’re craving those deep, peppery Indian flavours.
- Ingredients You’ll Need
- How To Make Mushroom Pepper Fry
- Serving Suggestion
- Mushroom Pepper Fry Recipe
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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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
We follow a strict NO SPAM Policy
Mushroom Pepper Fry Recipe
Equipment
- 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.
Video
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
This eBook isn’t just a collection of recipes; it’s your roadmap to healthy eating for 30 days of the month.
Do you want to eat healthy meals that are tasty too?
Welcome to the world of Wholesome Meals—where nutrition meets deliciousness in one bowl. Inside this ebook, you’ll find 30+ recipes designed to fuel your body and impress your palate.
Here’s What You’ll Get
30 Bowl Meals x 30 Days
- 30 Healthy Bowl Recipes for your monthly meal plan.
- Detailed, easy-to-follow steps , well defined ingredients list, useful homemade basics, and video link to each recipe.
- Hina’s tried and tested tips to help you make wholesome meals.
- Loved by millions of healthy food lovers (& counting!)
Yes, all the bowl meals are vegetarian with lot of recipes vegan and gluten free. But you can easily subsitute the vegetarian protein with meat or seafood of choice.
Yes, all the pages of this ebook are print friendly.
New authors like me thrive on your reviews and feedback. I hope to hear tons of them from you all!
We follow a strict NO SPAM Policy
