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a bowl of Mushroom Fry With Pepper with a spoon in it
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Mushroom Fry With Pepper

The pungency of pepper & the aromatic fennel makes this Pepper Mushroom Fry recipe a deeply flavored & intensely savory curry. A vegan & keto mushroom masala recipe! This mushroom curry is a simple yet tasty dish that can be made in 20 minutes. 
Course accompaniment, Side Dish, stir fry
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Calories 102.17kcal

Equipment

Ingredients

Instructions

  • 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. 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

This recipe works with any kind of mushroom variety. You can also use pearl onions instead of regular onions here. 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 it with cumin seeds if unavailable. Drizzle a teaspoon of honey if the dish turns out to be a bit spicy. It is important to saute mushrooms until all the water evaporates.
Adjust the ingredients based on your spice tolerance level. 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 in stir-fries.
You can use use the same recipe to make Potato Fry instead of mushrooms. It tastes really good. You can prepare this keto mushroom curry and store it in the fridge for 4-5 days. 

Nutrition

Calories: 102.17kcal | Carbohydrates: 15.85g | Protein: 8.53g | Fat: 2.57g | Saturated Fat: 0.28g | Sodium: 17.34mg | Potassium: 893.9mg | Fiber: 4.27g | Sugar: 7.21g | Vitamin A: 1106.42IU | Vitamin C: 75.7mg | Calcium: 45.33mg | Iron: 2.26mg