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Mushroom pepper

The recipe is a restaurant style dish with a semi-gravy consistency. I recently had this dish from an Indian buffet lunch and wanted to give it a try. I added a little more pepper powder than I tasted in the restaurant. I used to prepare mushroom gravy with grated coconut as my family is not a great fan of dry curries. But when I prepared and had this curry, it was a very different taste.
This is a super fast dish that you can prepare in just 20 minutes.


Onion 1 big or 2 medium chopped
Ginger garlic paste 1 tsp
Mushroom 1 lb

Spice powders:
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Pepper powder 1 tsp
Chilli powder 1/2 tsp (optional )
Salt 1 tsp

To temper:
Cumin seeds 1/2 tsp
Curry leaves few sprigs
Corriander leaves or spring onions if available.
Cooking oil


  1. Chop onion lengthwise. Cut each mushroom into 2 or 4 pieces.
  2. In a kadai heat oil in medium flame. Add cumin seeds.
  3. Once it splutters add onion and ginger garlic paste. If using homemade paste use a little more than ½ tsp only.
  4. After about 2 minutes add the spice powders one by one and add salt
  5. Sprinkle little water if the mix is too dry.
  6. Add mushrooms after 2 or 3 minutes and add half a cup of water.
  7. Let the mix boil for around 10 minutes.
  8. Switch off the stove once the mushrooms are cooked.
  9. Garnish with chopped coriander leaves or spring onions.
Mushroom pepper with brown mushroom

Enjoy making the dish and sharing a restaurant taste at the comfy of your home.

This dish does not have tomatoes or coconut. Hence be careful while adding ginger garlic paste. Adding too much of it spoils the dish.
Most of the mushrooms get cooked in 10 - 15 minutes. Do not boil it for long. They get leathery.
In case the ginger garlic paste becomes more than required, you can add grated coconut to balance the taste.