Mushroom Pepper Fry

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Leena Kohli (@leenakohli)

Mushroom Pepper Fry – South Indian Style

Mushroom Pepper Fry is a popular South Indian stir-fry that transforms mushrooms into a fiery, flavour-packed dish. Naturally gluten-free and vegan, it’s made with fresh button mushrooms, coarsely ground roasted black pepper, and a fragrant tempering of mustard seeds, fennel, and curry leaves.

The...

Mushroom Pepper Fry  recipe
Prep Time
10min
Cook Time
15min
Total Time
25min

Ingredients

4 Servings
(1 serving = Approximately 1 cup)

Main

  • button mushrooms
    button mushrooms
    500g
  • oil
    oil
    3tbsp
  • black mustard seeds
    black mustard seeds
    1tsp
  • fennel seeds
    fennel seeds
    1tsp
  • dry red chillies
    dry red chillies
    2
  • chopped garlic
    chopped garlic
    1tbsp
  • chopped ginger
    chopped ginger
    1tsp
  • curry leaves
    curry leaves
    2sprigs
  • chopped onion
    chopped onion
    1cup
  • tomato puree
    tomato puree
    2tbsp
  • coriander powder
    coriander powder
    1tsp
  • cumin powder
    cumin powder
    1tsp
  • turmeric powder
    turmeric powder
    1/4tsp
  • black pepper corns (roasted & coarsely ground)
    black pepper corns (roasted & coarsely ground)
    1/2tbsp
  • lemon juice
    lemon juice
    1tbsp
  • roasted cumin (coarsely ground)
    roasted cumin (coarsely ground)
    1tsp
  • Salt to taste
    Salt to taste
  • Fresh coriander leaves (for garnish)
    Fresh coriander leaves (for garnish)

How to make Mushroom Pepper Fry

Instructions

  1. Step 1

    Rinse the mushrooms thoroughly, pat them dry, and cut them into halves or quarters, depending on their size. Set aside.

    Step 1.1: Rinse the mushrooms thoroughly, pat them dry, and cut them into halves or quarters, depending on their size
    Step 1.2: Rinse the mushrooms thoroughly, pat them dry, and cut them into halves or quarters, depending on their size
  2. Step 2

    Heat oil in a kadhai or wok. Add mustard seeds and fennel seeds. Once they start to splutter, add the dry red chillies, chopped garlic, chopped ginger, and one sprig of curry leaves. Sauté for 1–2 minutes until fragrant.

    Step 1.1: Heat oil in a kadhai or wok
  3. Step 3

    Add chopped onions and cook until they are soft and slightly golden.

    Step 1.1: Add chopped onions and cook until they are soft and slightly golden
  4. Step 4

    Stir in the tomato purée, then add coriander powder, cumin powder, and turmeric. Add a splash of water and cook the masala until the oil begins to separate.

    Step 1.1: Stir in the tomato purée, then add coriander powder, cumin powder, and turmeric
  5. Step 5

    Add the mushrooms along with coarsely ground black pepper, the remaining curry leaves, lemon juice, and salt. Toss to coat the mushrooms well with the masala.

    Step 1.1: Add the mushrooms along with coarsely ground black pepper, the remaining curry leaves, lemon juice, and salt
    Step 1.2: Add the mushrooms along with coarsely ground black pepper, the remaining curry leaves, lemon juice, and salt
    Step 1.3: Add the mushrooms along with coarsely ground black pepper, the remaining curry leaves, lemon juice, and salt
  6. Step 6

    Cover and cook on medium-high heat for 8–10 minutes until the mushrooms are cooked through. If any water remains, increase the heat and cook uncovered until it evaporates.

    Step 1.1: Cover and cook on medium-high heat for 8–10 minutes until the mushrooms are cooked through
  7. Step 7

    Sprinkle in the roasted cumin powder and fresh coriander leaves. Mix well, and turn off the heat.

    Step 1.1: Sprinkle in the roasted cumin powder and fresh coriander leaves
  8. Step 8

    Serve hot as a spicy starter or a delicious side dish.

    Step 1.1: Serve hot as a spicy starter or a delicious side dish

Nutrition (per serving)

Calories

143.1kcal (7.16%)

Protein

4.2g (8.34%)

Carbs

6.8g (2.47%)

Sugars

2.4g (4.76%)

Healthy Fat

10.4g

Unhealthy Fat

1.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Always use fresh mushrooms.

  2. Avoid cutting mushrooms too early—they tend to release moisture quickly.

  3. This dish is best enjoyed fresh, while the mushrooms still have a slight crunch.

FAQS

  1. How do I properly clean the mushrooms for this recipe?

    To clean the mushrooms, soak them briefly in water with 1 tbsp vinegar, then rinse and pat them dry before using. This helps remove any dirt without making them soggy.

  2. Can I use a different type of mushroom for this recipe?

    While button mushrooms are recommended, you can experiment with other types such as cremini, shiitake, or oyster mushrooms. The cooking time may vary slightly depending on the type of mushroom used.

  3. How long does this mushroom stir-fry last in the refrigerator?

    This stir-fry is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

  4. What can I serve this dish with?

    This spicy mushroom stir-fry can be served as a starter, side dish, or even as a main course over rice or quinoa. It pairs well with yogurt raita or naan bread.

  5. Is there a substitute for curry leaves if I can't find them?

    If you can't find curry leaves, you can use a pinch of dried fenugreek leaves (methi) as a substitute, though the flavor will be slightly different. Alternatively, you can omit them without significantly affecting the dish.

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Leena Kohli

(@leenakohli)

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