Indian Mushroom Pepper Fry | Mushroom Stir-Fry

Indian Mushroom Pepper Fry | Mushroom Stir-Fry

The pungency of black pepper and the aroma of fennel seeds give this Dry Mushroom Pepper Fry a deep intense flavor. This Indian-style stir-fry is a quick, no-fuss recipe that can be made in 20 minutes with any kind of mushroom. It's vegan and keto diet friendly. If you are looking for a side dish to serve with bread, then give this sautéed mushroom recipe a try!

Course accompaniment, Side Dish, stir fry

Cuisine Indian, South Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 102.17kcal

Author Priya Lakshminarayan

Equipment

skillet

Ingredients

1 teaspoon vegan butter or oil or vegan ghee
1 teaspoon mustard seeds
1 onion finely chopped
1 tablespoon minced ginger
6 cloves garlic minced
32 oz white mushrooms
1 red bell pepper sliced
5-6 curry leaves
1 Jalapeno minced
½ tablespoon peppercorns
½ tablespoon fennel seeds
1 teaspoon turmeric powder
1 teaspoon coriander-cumin powder
Salt
2-3 tablespoon Cilantro

Instructions

Besides chopping the veggies, also coarsely crush fennel seeds and peppercorns together in a mortar pestle. Keep it aside for now.
Melt butter in a pan, temper mustard seeds. Once they crackle, add torn curry leaves, chopped onions, minced jalapeno, ginger, and garlic. Saute 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 saute 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.

Notes

You can also use pearl onions instead of regular onions here. If you don't like the flavor of onion, you can also make this mushroom stir fry without onions. Substitute mustard seeds with mustard powder if needed. Skip adding curry leaves if not available to you. While fennel seeds are key to this recipe, substitute them with cumin seeds if unavailable. The flavors will vary though. If you like crispy mushrooms, you can also deep-fry them.

Drizzle a teaspoon of honey if the dish turns out to be a bit spicy. Tone down the spices if making it for children. It is important to saute mushrooms until all the water evaporates. Adjust the ingredients based on your spice tolerance level. If you like some crunch, add crushed peanuts, toasted sunflower seeds, or even toasted pine nuts as garnish. For more flavor, you can also add diced tofu or paneer, broccoli, carrots, green peas, or some greens along with bell peppers.

Do not add salt at the beginning. Seasoning with salt at the end of the cooking process works better in stir-fries. Salt encourages veggies to break down and release water, and that is not the goal of stir-fries. Substitute mushrooms with baby potatoes to make Potato Fry. It tastes really good. TVP or soya granules/chunks, meatless crumbles, chickpeas or any other beans, tofu/paneer, baby corn, cauliflower, and broccoli florets can also be added to this stir-fry.

Nutrition