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Mushroom Pepper Fry Recipe | Easy Spicy Mushroom Masala | मशरूम काली मिर्च मसाला | Chef Sanjyot Keer
Ingredients
- Peppercorn2 tbsp
- Cumin1 tsp + a pinch
- Fennel seed1 tsp + a pinch
- Oil2 tbsp
- Curry30 -20 nos
- Garlic · paste1 tbsp + 15 cloves + 2 tbsp
- Onion
- Turmeric · powder½ tsp
- Garam masala½ tsp
- Pepper spice mix half quantity
- Saltto taste
- Mushroom500 g
- Pepper spice mix remaining quantity
- Chili pepper4–5 nos
- Lemon
- Cilantroa handful
Instructions
- Dry roast the black peppercorns, cumin seeds and fennel seeds in a small pan over low heat, stirring, until the cumin turns light brown. Cool completely, then grind to a fine powder.
- Heat the oil in a frying pan over high heat.
- Add the cumin seeds, fennel seeds, garlic and curry leaves, stir and cook briefly.
- Add the onions and cook over high heat until light golden brown. Add the ginger-garlic-green chilli paste and cook 1–2 minutes, letting the onions brown further.
- Lower the heat. Add the turmeric, garam masala, half of the pepper masala and a splash of hot water. Cook the spices over high heat for 1–2 minutes, then add salt.
- Add the diced mushrooms, stir and cook over high heat for 4–5 minutes. Cover and cook over low heat for 2 minutes until they release their moisture.
- Uncover and cook over high heat until the liquid evaporates. Add the remaining pepper masala, green chillies, curry leaves, lemon juice and chopped coriander, and stir well.
- Taste and adjust the salt if needed, then serve hot.
Summarized from Your Food Lab's video. Watch it for the details.
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