Mushroom Pepper Fry

Ingredients

• 500g shiitake mushrooms, or any mushrooms of your choice
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 1 onion, finely sliced
• 2 green chillies, slit
• 1 inch ginger, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 cup tomato puree
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1/2 tsp Kashmiri chilli powder
• 1½–2 tsp freshly cracked black pepper
• ½ tsp cumin powder
• Salt, to taste
• 2 tbsp coriander leaves, chopped

Steps

1. Heat the oil and crackle the mustard seeds and cumin seeds.
2. Add the curry leaves, green chillies, and onions; sauté until golden.
3. Stir in the ginger, garlic, powdered spices, and tomato puree; cook until fragrant.
4. Add the mushrooms; cook over medium-high heat until they release their moisture and it evaporates.
5. Season with salt and fry another 3–5 minutes until slightly caramelised.
6. Finish with fresh coriander and serve hot with steamed rice or roti/flatbread.

The reel

via @depinder_

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions