Mushroom Pepper Fry (Pepper Mushroom)

Updated: August 18, 2023, By Swasthi

Mushroom Pepper Fry is a simple, healthy & delicious South Indian dish made with mushrooms, bell peppers, curry leaves, fresh ground black pepper & fennel seeds. This unique and super flavorful mushroom pepper fry is one of the best you can make in just 25 mins. It goes so well with plain rice, chapati, paratha, phulka or roti. I also use it as a stuffing in sandwiches and kathi rolls.

Mushroom pepper fry

The unique flavour & the taste comes from the fresh ground pepper, fennel seeds and curry leaves. This mushroom pepper fry is great to enjoy during the monsoon & winter.

Pepper mushroom, Egg pepper fry, Pepper chicken & pepper mutton are some of the popular pepper dishes found on the South Indian restaurant menus.

Mushrooms and capsicum make a great pair in stir fry dishes, curries and even in fried rice. This mushroom pepper fry can also be made without capsicums but you will miss the delicate flavor they impart to the dish.

For variations, you can substitute mushrooms with any other veggies or with even boiled eggs in the recipe. I have this baby corn fry made following the same.

Pro Tips

Spice powder: Fennel seeds balance the pungent and hot flavors of black pepper. Also they impart some sweet flavors. The combination of these 2 spices is what makes this a great dish. So for best flavors use both of them.

Tomatoes & onions: I make this a lot of times without tomatoes and onions too. The dish turns out super good even without them. In that case all you need is mushrooms & bell peppers.

Tomatoes add a slight tang and flavor to the mushroom pepper fry. Onions impart a sweet and crunch in the dish.

You can also use tri-colored bell peppers as each one have a different flavor and taste.

Pepper Mushroom - South Indian style

More Mushroom recipes
Mushroom masala
Chilli mushroom
kadai mushrooms
Mushroom curry
Matar mushroom

Photo Guide

How to make Mushroom Pepper Fry (Stepwise Photos)

1. Add 1 teaspoon black pepper and ½ teaspoon fennel seeds (saunf) to a grinder/blender. You can adjust the quantity as needed. But this is the quantity I use and the flavors are slightly overpowering, that is how we like. If you like the mild flavors then use ¾ tsp pepper and ¼ tsp saunf.

pepper & saunf in blender jar

2. Powder them and set aside.

crushed pepper fennel for mushroom pepper fry

3. Heat a pan with ghee or oil. Fry cumin seeds and chopped garlic until a good aroma comes out.

garlic for mushroom pepper fry

4. Optional – You may skip the tomatoes completely from the recipe. Add deseeded tomatoes. (either pureed, chopped finely or cubed). I prefer to use large cubes, as it becomes easy to discard the tomato skin once cooked. Also sprinkle salt and turmeric.

tomatoes for pepper mushroom

5. I covered and cooked on low flame until they turned soft. While the tomatoes cook, rinse the mushrooms and slice them slightly thick or as desired.

6. Cook until the tomatoes turn mushy. If using puree cook until it thickens. When the tomatoes turn soft, I discard the skin with the help of a fork.

mushy tomatoes for mushroom pepper fry

7. Add sliced onions and capsicum. You can add in deseeded slit green chilies if using.

chopped veggies for mushroom pepper fry

8. Saute for 2 to 3 mins on a high heat, until the raw smell of the onions goes away.

sauteed veggies for pepper mushroom

9. Add sliced mushrooms.

making mushroom pepper fry in steel pan

10. Fry for 3 mins on a medium high flame, until slightly tender. Add pepper and fennel powder along with curry leaves. If you see the mushrooms letting out moisture, stir fry on the highest heat.

sprinkle curry leaves and spice powder

12. Stir fry for another 2 to 3 mins until the mushrooms are done to your liking. We prefer a slight crunch in the mushrooms. Don’t overcook them to the extent they become soggy.

mushrooms sautéed with fresh ground pepper and fennel seeds

Serve it with rice, roti or even as a filling in sandwiches and wraps.

Mushroom pepper fry

Related Recipes

Recipe Card

Mushroom pepper fry recipe

Mushroom Pepper Fry (Pepper Mushroom)

4.98 from 87 votes
This simple mushroom pepper fry is amazingly flavorful, delicious and easy to make. This can be served with rice, roti or even with bread and wraps as a stuffing.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients (US cup = 240ml )

  • cup mushrooms sliced
  • 1 small onion sliced thinly (about ¼ to ⅓ cup)
  • 1 green chili deseeded & slit (optional)
  • ½ cup capsicum (bell pepper julienned)
  • 1 teaspoon black pepper corn
  • ¼ to ½ teaspoon fennel seeds (saunf) (¼ for mild flavor)
  • ½ teaspoon cumin seeds (jeera)
  • 2 garlic cloves chopped
  • 1 sprig curry leaves
  • ¼ teaspoon salt (adjust to taste)
  • teaspoon turmeric
  • 1 medium tomato deseeded & chopped or pureed (optional)
  • 1 tablespoon oil or ghee


  • To make mushroom pepper fry, first make the spice powder. Add fennel seeds and black pepper to a grinder jar and powder them.
  • Pour oil to a hot pan. Add cumin seeds and chopped garlic. Saute until the garlic smells good for a minute or so.
  • Add tomatoes, salt and turmeric. Cook until the tomatoes break down and become mushy and soft.
  • Next add capsicum, chilies and onions. Saute on a high flame until the raw smell of onions is gone.

How to Make Mushroom Pepper Fry

  • Add mushrooms & fry on a high heat for 3 mins. If you see the mushrooms letting out moisture, stir fry on the highest heat until the mushrooms become slightly tender.
  • Then add crushed pepper, fennel seeds and curry leaves. Fry for 2 to 3 mins until you begin to smell the spices good.
  • Turn off when the mushrooms are done to your liking. Do not overcook as they become mushy. Remove mushroom pepper fry to a wide serving bowl and leave uncovered for a while to avoid building up moisture.
  • Serve mushroom pepper fry with rice or roti. or stuff it to make wraps and sandwiches.


  • Sometimes I use bottled ground black pepper and fennel powder. It works well but fresh ground spices are much more flavorful.
  • I make this a lot of times without tomato and onions as well. The dish turns out great even without them. It’s the spices that impart a great flavor.

NUTRITION INFO (estimation only)

Nutrition Facts
Mushroom Pepper Fry (Pepper Mushroom)
Amount Per Serving
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 8mg0%
Potassium 389mg11%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 1315IU26%
Vitamin C 74.6mg90%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Mushroom Pepper Fry first published in December 2015. Updated in March 2023.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Vv yummy good flavor.

5 stars
Tried it today and it is so tasty.

Did it for dinner, served on toast. Was F I R E. Will do again

5 stars
Another winner, simple and delicious. Today when I made it I used it as an omelette filling. Very versatile recipe.

Hi Swasthi. I just want to bring to your attention that I found the picture of your mushroom pepper fry on a local restaurant’s website in Singapore. They may be misusing it. I am unable to paste the link here, so here’s the name of the website – chat masala. The picture is on their menu (under vegetarian items, titled mushroom pepper fry).


5 stars
Superb recipe! Simple quick and delicious starter!!

5 stars
I love this recipe — we make it all the time.
Tonight, I did a combo of mushrooms and cabbage. Yum.
Thank you for the great recipes!

4 stars
Just an observation there is no mention of turmeric in the ingredients, yet it is mentioned in the 2nd step.

Apart from that this is a super easy and very tasty recipe, and perfect for using up the ingredients left in your fridge at the end of a week

5 stars
Thanks a lot. Never knew, one could make it so simple. It was delicious. Your recipes are really good and the descriptions are easy to follow. The tips that you provide are of immense help, especially for a beginner like me, that too after my retirement!

All the best in all your endeavours

5 stars
Turned out really great in so little time.Thanks I am a great fan of yours

5 stars
Tried this recipe and it was extremely delicious. The pepper and saunf powder along with the curry leaves really enhances the taste and flavour. The veggies too had the right crunch without being mushy.

Hello Swasthi, I tried this recipe (mushroom pepper fry) today, it tasted awesome however it gave out quite some water after the cooking (when I kept it covered to have after 30mins or so)!, Can you tell me if I have done any step wrong. Both mushroom and peppers became quite soggy since then.

Kindly suggest if anything to be taken care to make it like a dry sabji ,the way it looks in your picture above. thanks


5 stars

I tried it today and it was really yum!

5 stars
I am very fond of your South Indian receipes. My husband enjoys all your
Receipes I have made so far. Please, give us more of vegetable side dishes.
Gita Naidu.

5 stars
Simple to make and fabulous to eat

5 stars
My husband loves this dish!!

5 stars
I tried this recipe today and it turned out just Amazing!?

5 stars
Nice recipe .i tried . so tasty

4 stars
I could alomost smell them! Yummy! 🙂 You have a new fan in me. Will try your recipes.