4 August, 2016
Pepper Mushroom / Kalimirch Mushroom
Hot and spicy pepper mushroom has unique taste of pepper, cumin and fennel seeds that is used. Serve this super delicious dish with rice or chapati. You can also stuff it in sandwich or rolls. This is my favorites too. Please try this and share your feed back with us.
Preparation time – 10 mins
Cooking time – 20 mins
Recipe type – side
Serve – 2-3
Measurement cup used 1 cup = 220 ml
Mushroom – 200 g (each cut into four part)
Bell pepper/ capsicum / shimla mirch – 1 big (red, yellow or green), sliced
Bay leaf / tej patta – 1
Onion – 1 medium, chopped
Ginger – garlic – 1 tsp, paste or crushed
Tomato – 1 medium, chopped OR curd – 2-3 tbsp (if you do not have tomato add curd)
Red chili powder – ¼ tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Salt – as per taste
Oil – 1 1/2 to 2 tbsp
For making course powder
Black pepper / kalimirch – 1 ½ tsp
Fennel seeds – 1 tsp
Cumin seeds – 1 tsp
First dry roast black pepper, fennel seeds and cumin in a tava or kadai until fragrant and change color. Transfer these roasted ingredients to the small blender and make course powder. set aside.
Heat oil in a kadai, add bay leaf and wait for few seconds.
Now add the chopped onion and saute until it starts turning light brown.
Add ginger – garlic (paste or crushed), saute until raw smell goes off.
Add chopped tomato, red chili, turmeric, coriander, garam masala powder and salt. Saute for a minute until tomato gets cooked.
Now add mushroom and sliced capsicum, stir very well. Cover with the lid and cook for 3-4 minutes over low – medium flame. (here i am adding capsicum with mushroom because i like crunchiness of it but if you want to cook capsicum until soft first add capsicum and cook for 2 minutes then add mushroom and cook for 3-4 minutes).
After 3-4 minutes when the mushroom gets cooked add course powder that we made. stir very well and wait for few seconds so that all the aroma gets mixed together.
Finally add chopped coriander leaves, stir then turn off the flame.
Serve this delicious pepper mushroom masala with chapati and any other indian bread or steamed rice.
Rinse mushroom very well very well
Cut them into four parts and slice the capsicum
Dry roast black pepper, fennel seeds and cumin seeds
Until frequent and change color
Take them in a small blender
Make course powder
Heat oil add bay leaf, wait for some time
Add chopped onion, saute until turning light brown
Add ginger and garlic
Add chopped tomato
Add red chili, turmeric, garam masala and salt
Stir well and cook until tomato gets mushy
Add mushroom and sliced capsicum
Cover it up with the lid and cook for 3-4 minutes at medium low – flame
After 3-4 minutes veggies get cooked
Add course powder then stir
Add chopped coriander leaves then turn off the flame
Pepper mushroom is ready
Note – If u like my recipe please share your feedback. Each of your comments are valuable for me and they encourage me to cook a lot. Thank you so much.
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