Mushroom Pepper Masala Fry

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the cumin seeds and fennel seeds. Sauté for another 30 seconds until they become fragrant.
   • Carefully add the curry leaves and slit green chilies, and cook for a few seconds until the leaves are crisp.
2. 2

   Sauté Aromatics

   • Add the finely chopped onions to the pan and sauté, stirring occasionally, until they turn soft and golden brown. This is a key step for flavor and will take about 6-8 minutes.
   • Add the ginger-garlic paste and cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add the finely chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, mashing with your spatula, until the tomatoes break down and become soft and pulpy.
   • Add the spice powders: turmeric powder, coriander powder, and freshly crushed black pepper, along with the remaining salt.
   • Mix everything well and cook the masala for 2-3 minutes, stirring frequently, until the oil begins to separate from the mixture at the edges.
4. 4

   Cook the Mushrooms

   • Add the quartered mushrooms to the pan. Toss gently but thoroughly to ensure they are well-coated with the masala.
   • Cover the pan with a lid and cook on medium-low heat for 5-7 minutes. The mushrooms will release a significant amount of water.
   • Remove the lid, increase the heat to medium-high, and continue to cook, stirring often. Allow all the released water to evaporate completely, until the masala becomes thick and clings to the mushrooms. This will take another 5-7 minutes.
5. 5

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala and fresh lemon juice for a final burst of flavor and aroma.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve immediately while hot.