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.

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.
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: Lately I have been making with without tomatoes and onions too. The dish turns out super good even without them. In that case all you need is mushrooms & bell peppers.
You can also use tri-colored bell peppers as each one of them have a different flavor and taste.
Preparation
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.

2. Powder them and set aside.

How to make mushroom pepper fry
3. Heat a pan with ghee or oil. Fry cumin seeds and chopped garlic until a good aroma comes out.

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.

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.

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

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

Stir fry mushrooms
9. Add sliced mushrooms.

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

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.

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

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

Recipe card

Mushroom pepper fry recipe (Pepper mushroom)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1¼ 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)
- ⅛ teaspoon turmeric
- 1 medium tomato deseeded & chopped or pureed (optional)
- 1 tablespoon oil or ghee
Instructions
Preparation
- Add fennel seeds and black pepper to a grinder and powder them.
Making mushroom pepper fry
- 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 medium high flame until the raw smell of onions is gone.
- Add mushrooms & fry on a high heat for 3 mins. If you see the mushrooms letting out moisture, stir fry on the highest heat.
- 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.
- Serve mushroom pepper fry with rice or roti. or stuff it to make wraps and sandwiches.
Notes
- 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes

Superb recipe! Simple quick and delicious starter!!
Thank you Roopa
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!
Welcome Co Lee
Glad to know! Thank you so much for leaving a comment.
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
Hi Tracey,
Thanks for the mention. I have updated it.
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
Mohan
You are welcome!
Thank you so much!
Turned out really great in so little time.Thanks I am a great fan of yours
Welcome Imogen
Glad to know! Thank you so much!
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.
Glad to know Winnie
Thank you
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
Hello Poonam
Some kind of mushrooms just let out lots of water if covered while cooking. Next time try to saute them without covering. Once done do not leave the pan covered on the stove. Remove it from the heat and avoid covering it until it cools down. I also don’t cook cold veggies from the fridge as they let out moisture. Is that the reason? not sure though! Hope this helps.
Nice
Thank you
Nice
I tried it today and it was really yum!
Thank you!
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.
Hi Gita,
Thank you so much! Glad to know all the recipes have come out good. You can check the entire stir fry & veg curry recipes here. Hope you enjoy them!
🙂
Simple to make and fabulous to eat
Thanks Sunita
My husband loves this dish!!
Thank you Bharti
I tried this recipe today and it turned out just Amazing!?
Thank you so much Geeta
Nice recipe .i tried . so tasty
Thanks Janani
I could alomost smell them! Yummy! 🙂 You have a new fan in me. Will try your recipes.
Thanks Sonali
So glad reading your comment.
🙂
I tried mushroom pepper fry …thamks for awsome recipeee
Welcome Manju
Happy to know it turned out good.
Thank you
आदरणीय,
स्वास्थी जी,
मैने आपकी कुछ recipe स्वयं cook किया है जैसे कि – ” पालक पनीर ” , ” चिकेन लाॅलीपाप ” और खीर आदि । मेरी विभिन्न हाॅबियों मे तरह तरह से भोजन तैयार करना भी शामिल है । आपकी recipe तैयार करने मे मुझे बहूत आनन्द आया, सहजता के साथ ही स्वाद भी उम्दा रहा । अपने स्वाद अनुरूप छोटा-मोटा फेरबदल भी बेहतर अनुभव करा गया आशा है मुझे आपसे काफी कुछ सीखने मिलेगा ।
धन्यवाद्
Hello Kamal ji
Thanks for your compliments. Glad to know you tried so many recipes and liked them.
🙂
Hi love your recipes. I have tried kadai mashroom, tomato curry beerakaya chutney & breerakaya fry. They came out really well. Your recipes give me confidance that I can cook well. Esp. In a situation where my MIL is waiting for me to go wrong in cooking. I am enjoying trying them out. Your instructions are very clear. Thanks a ton.
Welcome Shar
So Glad to know the recipes are useful and you have been trying them.
🙂
Thanks for the feedback
After mushroom is added it has left water
..should I wait till all d water is dried out before adding saunf and pepper powder
Yes meena. The moisture has to dry up. Just cook on a high flame it will evaporate quickly
Fantastic tasting! I have loved all your recipes so far. They are the best 🙂 Only suggestion for this recipe…I added 2 green mirchi for a little spice after adding onion.
Hi Priya,
Thanks a lot. Yes chilies would be a good addition to spice it up more. For most recipes, you may not find chilies since my younger son still cannot tolerate the heat. I will update the chilies in the recipe. Thanks again for the feedback and suggestion
yum yum, love your recipes. This one is our favorite at home. Thanks for the quick delicious mushroom recipe
welcome Manisha
Thanks for the feedback. Glad to know you all like this.