Mushroom Pepper Fry Recipe

 

Mushroom Pepper Fry Recipe

Looking forward to waking up your dinner routine? Give this Mushroom Pepper Fry a shot. It’s a classic from South India that brings together juicy mushrooms, cracked pepper, crunchy curry leaves, and a good kick from green chilies. The flavors are bold, the aroma is incredible, and the best part, this dish comes together in no time. Whether it’s a busy weeknight or you’re just craving something different, this recipe delivers on taste and simplicity.

                                                       Photo Credit: Times Entertainment

 

Why You’ll Want to Make This

Honestly, if you love a little heat and savory depth, this one’s for you. The mushrooms soak up all those spices and come out super flavorful. Plus, you’re getting a healthy dish without much fuss. It’s easy, quick, and packs a punch—perfect for mushroom fans or anyone looking to try something new.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Serves: 4-6

Skill Level: Easy

 

What You’ll Need

·       250g mushrooms, sliced

·       2 tbsp oil

·       1 tsp mustard seeds

·       1 tsp cumin seeds

·       ½ tsp turmeric powder

·       ½ tsp red chili powder

·       ½ tsp crushed black pepper

·       Salt, to taste

·       2-3 green chilies, chopped

·       1 tbsp ginger, grated

·       1 tbsp garlic, minced

·       ¼ cup curry leaves

·       Fresh cilantro, for garnish

Tools

·       Large skillet or pan

·       Measuring spoons and cups

·       Cutting board and knife

How to Make It

Step 1.

Heat oil in a large pan over medium heat. Toss in the mustard and cumin seeds. Let them crackle for a few seconds.

Step 2.

Throw in the chopped green chilies, grated ginger, and minced garlic. Sauté until everything smells great and the raw aroma fades.

Step 3.

Add the mushrooms. Stir them around until they start to brown and their moisture cooks off.

Step 4.

Sprinkle in turmeric, red chili powder, and crushed pepper. Mix everything well.

Step 5.

Season with salt. Top with curry leaves and fresh cilantro.

Step 6.

Serve hot, right off the stove, alongside rice or roti.

 Macronutrients (per serving, roughly)

v  Calories: 150-200

v  Protein: 3-5g

v  Fat: 10-15g

v  Carbs: 10-15g

 

Extra Tips & Variations

·       Go for fresh mushrooms; they hold their shape and give more flavor.

·       Like it spicier? Add more chili powder or extra chilies.

·       Want a creamy version? Stir in some coconut milk or a splash of cream.

·       Serve with raita or a crisp salad to cool things down.

FAQs

1. Can I use other mushrooms? 

Absolutely. Button mushrooms or cremini work great.

2. How do I store leftovers? 

Pop any extra into an airtight container and refrigerate. It’ll last for three days.

3. Is this recipe vegan? 

Yep- just use any plant-based oil and skip dairy (which isn’t in the base recipe anyway).

4. What kind of pepper should I use? 

Black or white pepper both do the trick.

5. Can I add more spices? 

Go for it. Cumin powder or a bit of coriander powder fit in right.

6. How should I serve it? 

Spoon it hot onto a plate, sprinkle with cilantro and curry leaves, and dig in with rice, roti, or naan.

Give this Mushroom Pepper Fry a try - your taste buds will thank you.