Mushroom Pepper Dry | Restaurant Style Pepper Mushroom Dry | Side dish for Chapati

Here is a very simple restaurant style mushroom recipe which pairs excellent with almost everything. Crushed pepper and fennel seeds kicks up the flavor of this delicious dish. More pepper you add, more spicy it becomes which in turns makes this super yum. It can also be made semi thick gravy.

Also Check my,

• Mushroom Masala
• Restaurant styke Kadai Mushroom Gravy
• Varutharacha Mushroom Curry

Mushroom Pepper Dry

Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 15 mins | Cooking Time: 20 mins | Serves: 2

Ingredients:

Mushroom - 1 pack

Onion - 1

Capsicum - 1

Green chilli - 1

Ginger garlic paste - 1 tsp

Whole black peppercorns - 2 tsp

Fennel seeds / Perunjeeragam - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1/2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/2 tsp

Salt - to taste

Curry leaves - handful

Spring onion / Coriander leaves - to garnish

Oil - 2 tblspn

Method:

Cut the capsicum and onion into then slices. Slit the green chilli. Clean the mushrooms and cut them into small pieces and keep aside till ready to use. Crush the black peppercorns.

Heat oil in a pan, add in fennel seeds. You can also crush it along with the black pepper.

Add in sliced onion and sauté for few minutes. When onion turns soft, add in ginger garlic paste and slitted green chilli. Sauté till raw smell is gone.

Add in chopped mushroom and stir fry for few minutes till the water from mushroom gets evaporated.

Then throw in some curry leaves. Let the flavor of curry leaves get into the mushroom. 

Now, add in chopped capsicum and sauté till it is half cooked. To this, add in coriander powder, cumin powder, chilli powder, garam masala, salt to taste. Sauté for few seconds.

Garnish with coriander leaves or spring onion and put off the flame. Serve with chapati or naan.

Pictorial:

Keep all your ingredients ready

Clean the mushrooms and cut them into small pieces and keep aside till ready to use.

Crush the black peppercorns and fennel seeds in a mortar and pestle. You can add more pepper powder for a better taste

Cut the capsicum and onion into then slices.

Heat oil in a pan, add in sliced onion and sauté for few minutes.

When onion turns soft, add in ginger garlic paste and slitted green chilli. Sauté till raw smell is gone.

Add in chopped mushroom

Mushroom leaves some water and let it cook on its own water

and stir fry for few minutes till the water from mushroom gets evaporated.

Then throw in some curry leaves. Let the flavor of curry leaves get into the mushroom.

Now, add in chopped capsicum and sauté till it is half cooked.

To this, add the crushed fennel and pepper powder

Add in coriander powder, cumin powder, chilli powder, garam masala, salt to taste.

Sauté for few minutes. Add more pepper powder if requires. (It taste good if it is very spicy)

Garnish with coriander leaves or spring onion and put off the flame. Serve with chapati or naan.

Mix well and put off the flame

Serve with chapathi, naan, paratha or rice.