Tuesday, 14 March 2017

Restaurant style Mushroom Pepper Fry | Pepper Mushroom | Kaalan Pepper Fry

Mushroom & Capsicums sauteed with onions, freshly ground pepper and fennel powder



I am a huge fan of mushrooms ! By now, you all must be knowing that as mushroom recipes seems to make it's way out here often ;) The lesser the ingredients used in a mushroom recipe, the more I'm happy.. It's like that :D This recipe also falls in that category. No tomatoes, less ingredients, it's more of a saute or stir fry with some pepper powder and very few Indian spices ! This side dish is more of roti/phulka type and lesser of a rice accompaniment. But if you are an ardent mushroom lover, that will not stop you, will it? Now off to the quick and easy recipe.. 

Other mushroom recipes:
Mushroom Dry Fry
Sauteed Mushrooms


Serves: 2-3 persons


I Took: 

Preparation Time: 20 minutes


Cooking Time: 20 minutes


I Used:


Mushroom - 1 cup - cleaned and sliced
Capsicum - ½ a capsicum - cut lengthwise
Oil - 3 tbsp
Onions - 1 medium no - sliced
Green Chilly - 1 no - slit
Ginger-Garlic paste - 1 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Salt - As needed
Curry leaves - A sprig
Coriander leaves - To Garnish



To Roast & Grind:

Pepper-1 tbsp
Fennel seeds/Sombu-1 tsp

The Way:


1. Dry roast the pepper and fennel seeds/sombu for 2-3 minutes. Allow it to cool and powder it coarsely in a mortar and pestle or mixie and keep aside















2.  Heat oil in a pan. Add the onions, green chilly and salt and saute

3. When it turns translucent add the ginger-garlic paste and saute for 2-3 minutes till the raw smell goes















4. Now add the coriander powder and garam masala and saute

5. Add the mushrooms and give a stir. Cover and cook for 5-6 minutes till the mushrooms are half-cooked. Do not add water. Mushrooms will start leaving water and will get cooked in that itself
















6. Now add the powdered pepper-fennel masala and give a stir

7. Add the sliced capsicum and cook covered for another 4-5 minutes. Do not overcook. Let the capsicums be crunchy  

8. Add curry leaves and give a stir and switch off the flame
















Garnish with coriander leaves and enjoy with hot rotis/phulkas

Regards,
Chitra

5 comments:

  1. I too love mushrooms. This must be very flavoursome with all the spices.

    ReplyDelete
  2. Flavourful spice mix for mushrooms

    ReplyDelete
  3. Oh yum. Just the recipe for the mushrooms I buy regularly.

    ReplyDelete
  4. So delicious it looks... just like the ones served in restaurants ... good one..

    ReplyDelete

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