This 30 minutes vegan Mushroom Pepper Masala is a thick, rich, creamy and aromatic entrée made with Indian spices along with some nuts. Its a gourmet dish yet easy for a weeknight comfort meal.
You will be surprised that this is basically a capsicum and mushroom recipe. However, I changed it into a restaurant style curry recipe with a healtheir twist.
Along with my roasted cauliflower curry and dal makhani you must serve this mushroom masala curry to your guests and or family members for a delicious and party style dinner.
This mushroom capsicum curry is absolutely outstanding with rich creamy gravy and yet its dairy free.
Mushroom Pepper Masala came out really well. When I bought white mushrooms from the store I had no idea I would cook something so delicious with mushrooms as the main ingredient that even Rohit who doesn’t care for mushrooms much, wouldn’t stop devouring it.
Usually I sauté mushrooms with some seasonings just for myself because they are high in Vitamin D but this time it was different.
Its one of my favorite creation in Indian recipe and i am so excited to share this mushroom pepper curry recipe with you.
Ingredients for mushroom pepper masala Indian recipe
Macadamia nut
Peanuts
Cumin seeds
Coriander seeds
Cinnamon stick
Cardamoms
Cloves
Peppercorns
Canned fire roasted green chili
Olive oil
Fresh thyme
Sage leaves
Onions
Ginger garlic paste
Onion powder
White mushrooms
Colored bell peppers
Water
Salt
Cayenne pepper
Dried fenugreek leaves (kasoori methi)
After going through the ingredients list you might it a bit fusion but it tstes extactly indian as the final result.
Ingredients notes:
macadamia nuts – this adds to the creamy base of this gravy. But you may use cashew nuts and little coconut milk to get the same effect.
peanuts – raw peanut with or without skin works great here.
fire roasted green chili – I used canned fire roasted green chili in this recipe. but you my simply use regular green chilies as well. The taste may vary slightly from the original but not significantly.
thyme – this herb does wonder to this entrée so I would high recommend using it. Fresh thyme is the best choice here but dried can also be made to use.
white mushrooms – this gives a nice texture and color to this curry. I went for baby white mushrooms . However, baby bella also works in this recipe.
cayenne pepper powder – chili powder can also be substituted in here.
fenugreek leaves – use the dried ones and its easily available in any Indian store.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the end of this post.
How to make Mushroom Pepper Masala
Firstly, in a food processor, I combined all the masala ingredients and ground it to form a fine powdered masala mix. Then, I kept it aside.
Secondly, I heated oil in a nonstick pan and flavored it with thyme and sage followed by onion and ginger garlic paste. Then, I mixed in onion powder for extra flavor.
Next, I sautéed the onion mixture until translucent or golden in color.
Thereafter, I sautéed mushroom in it until they release the juice and its slightly brown in color.
Then, I folded in the ground masala and mixed it well covering each mushroom piece with it.
Afterwards, I added the rest of the ingredients to it and stirred it nicely.
Then, I let it cook coeverdd for 5-7 minutes.
Lastly, I turned it off and removed the lid and stirred it again.
I served it with naan to my family and personally i enjoyed it with brown rice.
It was totally delish and divine in every bite. We all thoroughyl enjoyed its flavors. So, now, it has become quite regular in my house.
So, you must make this recipe soon to enjoy with your family in the comfort of your house too.
Variation:
If you use cashew nuts instead of macadamia nuts then use cashew in the same measurement as mentioned. Follow the rest of the steps as explained. Change the water measurement to 1 1/2 cups and 1 cup lightened unsweetened plain coconut milk to the recipe. Cook covered at low-medium flame to avoid curdling. Stir at intervals until its creamy in texture.
It tastes best when served the same day. However, refrigerate the leftovers in an air tight container to be used the next day. Warm it up well in the microwave and serve.
Not in this recipe. We will cook mushrooms very well in the gravy masala so no pre-cooking of mushrooms is required.
They will release their juice and then dry up a bit. Also, they will change in color an become light brown.
My other dinner recipes that you might like:
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
This Mushroom Pepper Masala Gravy is a winner. I hope you will enjoy them as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Mushroom Pepper Masala
Ingredients
for masala
- 1/2 cup macadamia nuts (dry roasted and salted)
- 1/2 cup raw peanuts (with or without skin)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 inch cinnamon stick
- 4 whole green cardamoms
- 4 whole peppercorns
- 1 whole canned fire roasted green chili
for entrée
- 2 tbsp. olive oil
- 1 tsp fresh thyme
- 4 sage leaves (chopped)
- 1 cup chopped onions
- 1 tsp ginger garlic paste
- 1/2 tsp onion powder
- 4 cup whole white mushrooms (quartered)
- 4 cups thinly sliced colored bell peppers (red, green, yellow, orange)
- 2 1/2 cups water
- salt to taste
- 1/2 tsp cayenne pepper powder/chili powder
- 1 tbsp dried fenugreek (kasoori methi)
Instructions
- In a food processor combine all the ingredients of the masala and grind smooth.
- Heat oil in a nonstick pan and add thyme, sage leaves, onions, ginger garlic paste and onion powder. Sauté until the onions are cooked and translucent or light golden in color.
- Add mushrooms to it and cook covered until mushrooms soften and release its juice. (Stir couple of times in between to avoid sticking).
- Once mushrooms are cooked add the ground masala to it and mix gently to cover all the mushrooms with the masala without breaking them.
- Add water, salt, cayenne pepper, dried fenugreek and cook for few seconds. At the first boil add bell peppers and mix gently. Cover and cook for 5-7 minutes or until the entrée is very well cooked.
- Serve warm with brown rice, naan, tandoori roti or quinoa.
Notes
- I used the canned fire roasted green chili (which is slightly flavored) shown above in the image but you can use any green chili of your choice.
- Feel free to adjust cayenne pepper according to your taste. Red chili powder can also be used.
- I used green, red, orange and yellow bell peppers 1 cup of each which = 4 cups of colored bell pepper for this recipe.
- Grind cardamoms along with its skin.
- I used whole white mushrooms and quartered each of them and thereafter measured them to 4 cups.
- Variation: you may use raw cashew nuts instead of macadamia nuts. If you use cashew nuts instead of macadamia nuts then use cashew in the same measurement as mentioned. Follow the rest of the steps as explained. Change the water measurement to 1 1/2 cups and 1 cup lightened unsweetened plain coconut milk to the recipe. Cook covered at low-medium flame to avoid curdling. Stir at intervals until its creamy in texture.
Nutrition
Jill says
I am a big fan of Indian cuisine! This looks like a beautiful and tasty dish. Cheers!
Gunjan says
Thank you Jill.
Emily @ The Innovative Mama says
Yum! I love mushrooms so this looks right up my alley.
Kaitie says
This looks like something my smoky would love! Definitely going to try it one day!
Gunjan says
Hope you enjoy this entree.