mushroom pepper fry | mushroom masala gravy for chapati | mushroom curry...

mushroom pepper fry | mushroom masala gravy for chapati | mushroom curry...

          mushroom pepper fry | mushroom masala gravy for chapati | mushroom curry is delicious restaurant style recipe best suit for rotti, chapati, naan, kulcha and parota. mushroom is commonly used instead of meat in all types of recipes. if you want to serve food like non vegetarian you can go for mushroom. my mom always used to cook mushroom, that's her favorite dish. in this recipe we also include aloo / potato for pleasant taste, the combination of potato and mushroom is great and give good taste. here we provide the detailed ingredients and instruction of mushroom pepper fry. watch the video for demo.   

Author : Kitchen Indya

Recipe type : sidedish

Cuisine : South Indian

Serves : 3 people

Preparation time : 30 minutes

Ingredients (1 cup - 250ml)

• mushroom - 250 grams
• potato - 6 nos
• onion - 1 cup
• turmeric powder - 1 tbsp
• garlic paste - 2 tbsp
• ginger paste - 1 tbsp
• tomato - 1/2 cup
• red chilli powder - 1 tbsp
• garam masala - 1 tbsp
• salt to taste
• pepper powder - 2 tbsp
• oil for fry
• water required quantity
• coriander leaves for serve

Instruction 

1. take a pressure cooker and put potato, and cook with steam then peel of the skin and kept separately

2. take a pan and add oil for fry the ingredients. after heat of oil add onion and fry well until turn brown

3. add turmetic powder, garlic paste and ginger paste and fry well

4. after fry add tomato, red chilli powder, garam masala powder and mix well

5. add mushroom and mix well, then add required salt

6. add required water and cook with stem for ten minutes

7. after cook of mushroom add cooked potato and mix well

8. lastly add pepper powder and turn off the flame.

9. tasty mushroom pepper fry is ready to serve. serve with some coriander leaves. it is best suitable for chapati, rotti, kulcha, naan, etc.

note: there are many species used in this recipe so be conscious with the quantity of spices.