I’ve been doing a lot of South Indian cooking lately and made this wonderfully flavourful Mushroom Pepper Roast a few days back. It’s a straight forward adaptation from my Chicken Pepper Roast recipe and went so well with mushrooms too. I love the roast gravy / masala that has a nice balance of spice and tanginess. Also, if you’ve noticed I use Sambar Powder in a lot of my recipes because I love how it enhances the flavour in its own way. Get yourself some Malabar Parottas (I don’t how to make them so used the frozen ones) and this is such a delicious combo. ❤️🍄

Check out the recipe for this super flavourful Mushroom Pepper Roast 🙂

#mushrooms

Ingredients (Serves 3-4):

500g Mushrooms
1 Onion (sliced)
1 Green chili (slit into halves)
1 tbsp Ginger Garlic Paste
1/2 tsp Red Chili Powder
2 tsp Sambar Powder
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
1 tbsp Black Peppercorns (Whole)
1/2 tsp Fennel Seeds/Saunf
2 tbsp Coconut oil
10-12 Curry Leaves
1/2 tsp Salt
2 tbsp Water

Method:

1. Marinate mushrooms with lemon juice, 1/2 tsp pepper powder, 1/2 tsp salt and 1/2 tsp sambar powder.
2. Next grind your whole peppers and fennel seeds together. Keep aside.
3. Heat a kadhai with coconut oil. Add the onions and green chilies. Let it saute on medium heat till light brown for about 3-4 mins.
4. Now add your ginger garlic paste, mix well for a minute till the raw smell goes. Add Red Chilli Powder and Sambar Powder. Mix well, add salt as well.
5. Add the mushrooms. Mix well, add 2 tbsp water and cook for about 6-8 minutes till the gravy thickens.
6. With a slightly thick masala/dry gravy now, add your pepper & fennel powder mixture.
7. Finally add your curry leaves and give a nice stir.

Mushroom Pepper Roast