Mushrooms stir-fried in a little bit of butter and spicy pepper masala with green bell peppers. This healthy and quick Indian-style garlic pepper mushroom masala recipe will be everything you need as a quick fix for your spice cravings.
I love mushrooms! There is not much of a story behind this post, it is as simple as that !! I just love mushrooms and I try to cook them in many different ways to keep it interesting. This is one of the very easy and simple Indian mushroom recipes, perfect for a super quick weeknight dinner, potluck menus, or can be a part of thali for a special occasion.
Do u know?
Mushrooms are :
- Low in calorie
- fat-free
- Cholesterol free
- Gluten-free
- Low in Sodium
They are rich in many nutrients like B vitamins, Selenium, Vitamin C, and many more. The antioxidant content in mushrooms may help prevent many types of cancer.
What do I need to make this spicy garlic pepper mushroom masala?
I mentioned all the ingredients and directions in the recipe card in a detailed manner for you to print. But all you need really are button mushrooms, onion, bell pepper, oil, butter, and some masala ingredients. If I specified optional for any ingredient, that means you can skip that ingredient without worrying about the final taste. Optional ingredients enhance the taste but will not reduce the taste if skipped.
Points to note :
- Do not cook mushrooms and bell peppers for a long time. They cook pretty fast and they should have a good bite and not be too soggy when they are done.
- You can make a fine paste if you don't like the coarse paste of the masala ingredients.
- This is a semi-dry stir fry. So, if you couldn't make a paste without adding water, then add little water to blend, and then add the paste right after the onions are sauteed as we want all the water to be evaporated by the end.
- Cook times vary usually depending on the burner heat. So do a taste and texture check in the middle and cook accordingly.
Frequently Asked Questions for spicy mushroom pepper masala recipe :
What can I serve with?
- With Rice
- Roti or naan
- Sandwich stuffing
- Kathi rolls or Frankie rolls, Pita wraps, Lettuce wraps etc.
How can I reduce or increase the spice in this dish?
To reduce spice: Add only half of the masala paste at first, do the taste check and add more as per your spice tolerance.
To increase spice: Add 1 more garlic clove and increase ½ to 1 tsp of pepper on top of the given amount before making the paste. Please note that doing this will kick up the spice level a notch, so only do it if you can take the heat.
Scaling the recipe:
You can definitely double or triple the recipe. There is a button in the recipe card to scale this recipe as per your requirement. However remember when you are doubling or tripling, always start by adding half of the blended masala paste and then add more after doing the taste check.
Storage and reheat instructions:
This can be stored in the refrigerator for up to 4 or 5 days in an air-tight container. When you are ready to eat just reheat in a microwave or on the stovetop.
Garlic pepper mushroom masala
Ingredients
- 8 oz button Mushrooms cut into desired size pieces preferably medium size pieces, not too small
- 1 green bell pepper Capsicum
- 1 medium size onion diced
- 1 sprig Curry Leaves
- 1 tbsp butter
- 1 tbsp oil
- Salt to taste
- ¼ tsp turmeric powder
- cilantro for garnish
Whole garam masala
- 1 bay leaf optional
- 1 inch cinnamon stick
Make a coarse paste of the below ingredients
- 5 or 6 medium size cloves of garlic
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds optional
- 1 tsp whole pepper corns or pepper powder
- 2 tbsp cashews optional
Appliance needed
- Blender or mortar and pestle
Instructions
- First, make a coarse paste of all the ingredients mentioned under make a coarse paste in the ingredient list without adding water using a blender or a mortar and pestle.
- Heat a stir fry pan and add 1 tbsp oil and ½ tbsp butter.
- When the oil is hot, add bay leaf, cinnamon stick, curry leaves, and turmeric powder and saute for a few seconds.
- Now add diced onions along with ½ tsp salt to help onions cook faster. Saute them until translucent while stirring in between. Do not cover the pan.
- Add cubes of green bell pepper and stir well.
- After 3 to 4 mins add mushroom pieces and mix well.
- Add salt to taste and cook for another 3 to 4 mins until mushrooms and bell peppers are half done.
- Now move them to the sides of the pan and make a well in the middle.
- Add ½ tbsp butter to the well, and add the coarse masala paste in the butter, fry for a few seconds, and then mix everything together.
- Now cook for another 3 to 5 mins until they are done. Do a taste check for salt. Make sure not to overcook as the mushrooms and bell peppers should have a bite to them when done.
- Garnish with cilantro and serve hot with rice or roti with yogurt on the side.
Notes
- Do not cook mushrooms and bell peppers for a long time. They cook pretty fast and they should have a good bite and not be too soggy when they are done.
- Add only half of the masala paste at first, do the taste check and add more as per your spice tolerance..
- Cook times vary usually depending on the burner heat. So do a taste and texture check in the middle and cook accordingly.
- You can make a fine paste if you don't like the coarse paste of the masala ingredients.
- This is a semi-dry stir fry. So for some reason, if you couldn't make a paste without adding water, then add little water to blend, and then add the paste right after onions are sauteed as we want all the water to be evaporated by the end.
Want to try out more Indian curry recipes, you will love this Tomato coconut salmon curry Indian style. Comment below to let me know how did this recipe turn out for you.
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