Mushroom Pepper Fry

Ingredients

• 2 tablespoons Whole Black Pepper (freshly roasted for aroma)
• 1 teaspoon Cumin Seeds (for masala roast)
• 1 teaspoon Fennel Seeds (for masala roast)
• 2 tablespoons Vegetable Oil (high‑heat oil)
• 1 pinch Cumin Seeds (tempering) (adds aroma at start)
• 1 pinch Fennel Seeds (tempering)
• 15-20 leaves Curry Leaves (fresh)
• 15 cloves Garlic Cloves (whole) (peeled)
• 1 tablespoon Garlic (chopped)
• 3 medium Onion (finely chopped)
• 2 tablespoons Ginger‑Garlic‑Green Chilli Paste (store‑bought or homemade)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Garam Masala
• 2 tablespoons Pepper Fry Masala (ground roasted spices (black pepper, cumin, fennel))
• 2 tablespoons Hot Water (to de‑glaze)
• to taste Salt
• 500 grams Mushrooms (washed, dried and cut into halves or quarters)
• 4-5 Green Chilies (slit lengthwise)
• 1 tablespoon Lemon Juice (freshly squeezed (half a lemon))
• 2 tablespoons Fresh Coriander (chopped)

Instructions

1. Roast whole spices

   Heat a small pan on low flame. Add 2 Tbsp whole black pepper, 1 tsp cumin seeds and 1 tsp fennel seeds. Roast, stirring constantly, until fragrant and slightly darkened, about 5 minutes.

   Time: PT5M

2. Grind the roasted spices

   Transfer the cooled roasted spices to a grinder or mortar and pestle. Grind to a fine powder. This is the pepper fry masala.

   Time: PT3M

3. Prepare aromatics

   Finely chop the onions, mince 1 Tbsp garlic, slit 4‑5 green chilies, and wash & dry the mushrooms. Peel 15 whole garlic cloves.

   Time: PT10M

4. Temper seeds and curry leaves

   Heat the skillet on high flame, add 2 Tbsp oil. When oil shimmers, add a pinch of cumin seeds, a pinch of fennel seeds, 15‑20 fresh curry leaves, the chopped garlic and the 15 whole garlic cloves. Roast lightly for 2 minutes.

   Time: PT2M

5. Sauté onions

   Add the chopped onions to the pan. Stir and cook on high flame until they turn light golden brown, about 6 minutes.

   Time: PT6M

6. Add ginger‑garlic‑chilli paste

   Stir in 2 Tbsp ginger‑garlic‑green chilli paste. Cook for 2 minutes, allowing the raw flavor to disappear.

   Time: PT2M

7. Introduce ground spices

   Reduce flame to low. Add ½ tsp turmeric, ½ tsp garam masala, and half of the pepper fry masala. Pour in 2 Tbsp hot water to prevent burning. Stir and cook for 2 minutes.

   Time: PT2M

8. Season with salt

   Add salt to taste and stir for 1 minute.

   Time: PT1M

9. Cook mushrooms

   Add the prepared mushrooms to the pan. Stir-fry on high flame for 4‑5 minutes until the masala coats the mushrooms.

   Time: PT5M

10. Steam briefly

    Cover the skillet with a lid and let the mushrooms steam for 2‑3 minutes.

    Time: PT3M

11. Reduce excess moisture

    Uncover and increase flame to high. Cook for another 2 minutes, stirring, until most of the liquid evaporates and the masala becomes slightly sticky.

    Time: PT2M

12. Finish with fresh aromatics

    Add the remaining pepper fry masala, slit green chilies, 15‑20 curry leaves, half lemon juice, and chopped coriander. Stir for 1 minute.

    Time: PT1M

13. Final taste check and serve

    Taste and adjust salt if needed. Transfer to a serving plate and serve hot.

    Time: PT1M

Nutrition Facts

Calories

112

Protein

5 g

Carbohydrates

8 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Black Pepper: Ground black pepper (use double amount)
• Instead of Cumin Seeds: Coriander seeds
• Instead of Fennel Seeds: Anise seeds
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Onion: Shallots
• Instead of Ginger‑Garlic‑Green Chilli Paste: Ginger‑garlic paste + chopped green chilies
• Instead of Garam Masala: Curry powder
• Instead of Salt: Sea salt
• Instead of Mushrooms: Paneer, Baby corn, Broccoli
• Instead of Green Chilies: Jalapeño
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Coriander: Fresh parsley

Equipment Needed

• Heavy‑bottomed skillet or wok
• Spice grinder or mortar & pestle
• Chef’s knife
• Cutting board
• Measuring spoons
• Spatula or wooden spoon
• Lid for skillet

Critical Steps — Do Not Skip

• Roasting whole spices until aromatic
• Grinding the roasted spices to a fine powder
• Cooking onions to a light golden color on high heat
• Drying excess mushroom liquid to achieve the right consistency

Chef Tips from the Video

• For extra crunch, add a handful of sliced cashews at the end.
• Use fresh curry leaves; they lose flavor quickly once dried.
• If you like extra heat, increase the number of green chilies or add a pinch of red chilli powder.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Can be frozen for up to 1 month; reheat gently on low heat.

Room temperature: Not recommended; the dish contains perishable mushrooms.

Make-Ahead Tips

• Prepare the pepper fry masala in advance and store in a sealed jar for up to 2 weeks.
• Chop onions and garlic ahead of time and keep refrigerated.