Mushroom Pepper Fry
This one-pot mushroom pepper fry is a staple for busy weeknights or when you’re craving those deep, peppery Indian flavours.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 garlic cloves
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon cumin seeds (jeera)
- 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
- 1/2 tablespoon minced garlic
- 1 sprig curry leaves
- 1 small onion, finely chopped
- 1 teaspoon coriander powder
- 1/4 teaspoon Garam Masala Powder ((get recipe))
- 1/2 teaspoon salt or to taste
- 1/2 inch ginger, julienned
- 1 green chilli, julienned
- Handful of coriander leaves, chopped
- 1/4 teaspoon white sesame seeds
Instructions
- 1
Crush black peppercorns, garlic cloves, and cumin to a coarse paste using mortar and pestle. Keep it aside.
- 2
Heat oil (coconut oil works best here!) in a heavy-bottomed pan.
- 3
Add minced garlic and chopped onion. Toss in your curry leaves. Sauté for 2 – 3 minutes until onion become light golden.
- 4
Add mushrooms, season with salt and saute till they shrink and become golden.
- 5
Add the bell peppers, diced onion, crushed masala paste, spices, julienned ginger, green chilli, and salt. Turn the heat to high.
- 6
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.
- 7
Serve mushroom pepper fry with flaky paratha.