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Earthy mushrooms tossed in a fiery, aromatic black pepper masala. This South Indian stir-fry is quick, flavorful, and pairs perfectly with chapatis or as a side for rice. A simple weeknight dinner that comes together in under 30 minutes.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics
Build the Masala Base
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Earthy mushrooms tossed in a fiery, aromatic black pepper masala. This South Indian stir-fry is quick, flavorful, and pairs perfectly with chapatis or as a side for rice. A simple weeknight dinner that comes together in under 30 minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 168.06 calories per serving with 5.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Mushrooms
Finish and Garnish
Incorporate diced bell peppers (capsicum) or green peas along with the mushrooms for added color, texture, and nutrition.
For a richer, gravy-style dish, add 1/4 cup of coconut milk or cashew cream at the end and simmer for 2-3 minutes until thickened.
Experiment with other mushroom varieties like cremini, shiitake, or oyster mushrooms for a different flavor profile and texture.
Toss in some boiled chickpeas or paneer cubes in the last 5 minutes of cooking to make it a more substantial main course.
Mushrooms contain antioxidants like selenium and ergothioneine, while spices like turmeric (curcumin) and black pepper (piperine) help combat oxidative stress and inflammation in the body.
Mushrooms are a good source of B vitamins and the antioxidant selenium, which are important for a healthy immune system. They can also enhance the activity of immune cells.
The fiber in mushrooms and the properties of spices like fennel and cumin seeds can aid digestion, prevent bloating, and support a healthy gut microbiome.
One serving (approximately 1 cup or 165g) of Mushroom Pepper Masala Fry contains around 130-150 calories, depending on the amount of oil used. It's a relatively low-calorie dish.
Yes, it is a very healthy dish. Mushrooms are low in calories and fat, and are a good source of B vitamins, potassium, and antioxidants. The spices used, like turmeric and black pepper, have anti-inflammatory properties.
Absolutely. To make a gravy version, you can add 1/4 to 1/2 cup of thin coconut milk or a paste of 8-10 soaked cashews blended with water. Add it after the mushrooms are cooked and simmer for a few minutes until the gravy thickens.
This dish is very versatile. It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also works well as a side dish for a South Indian meal with rice, sambar, and rasam.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over medium heat or in the microwave until hot before serving.