Mushroom Pepper Masala

Yields: 5 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins

Mushrooms are a great source of vitamins. Mushroom Pepper Masala is a very common recipe/dish that is available in many Indian restaurants. It is prepared with Mushrooms on a gravy and topped off with freshly grounded pepper corns.

Mushrooms are a large source of proteins if you are a vegetarian. I was not a big fan of mushrooms until I tasted this mushroom pepper masala. Trust me, mushrooms and pepper goes great together. As mushrooms are high in water content, we need to be careful while cooking them. The water that the mushrooms let out is more than enough to cook them. This mushroom pepper masala goes great with any kind of rotis, rice or as an appetizer by itself. Try this mushroom pepper masala, if you are a first time trying mushrooms. You will instantly fall in love with these beauties.


0/12 Ingredients
Adjust Servings
  • Tempering Ingredients


0/7 Instructions
  • Heat a pan and add a teaspoon of pepper corns. Roast them for a minute to two. Set aside. Coarsely grind them to a powder in a mixer jar.
  • In the same pan, add two teaspoons of oil. Add quarter teaspoons of jeera, whole red chili and chopped garlic. Sautee for 2 to 3 mins.
  • Add chopped Onions, turmeric powder , two teaspoons of tomato sauce, and sauté them together.
  • Add coriander powder, red chili powder and salt. Sautee until raw smell from spices goes off. Add cubed mushrooms and coat them with the spice mix.
  • Cover the pan with lid and let the mushroom cook. The mushroom will leave out water at first.
  • After cooking for about 5-6 mins, the water evaporates. In this stage add the coarsely ground pepper and toss them over the mushroom.
  • Let the mushroom stay in stove for 2-3 mins. Switch off stove and add some fresh curry leaves. Serve with rotis or rice.


  • Use freshly crushed pepper corns to make this mushroom masala for best flavor and taste.
  • In this recipe I have used tomato sauce. If you do not have sauce, make a puree from tomato and cook them with other spices.
  • Do not add any water to cook mushrooms. Mushrooms let out water by themselves and any additional water will make the masala soggy.

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