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Mushroom Pepper Fry in 25 minutes

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mushroomPepperRestaurantstyle-11

This is a simple mushroom fry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You absolutely require few ingredients to prepare this recipe, which remain not the case for most Indian recipes.I made this recently. It was extremely splendid to taste and quick to make. I wanted to share the recipe right away. I have a feeling that if I make recipes with pepper, it’s a hit and people are loving it. May be its true:)

Enjoy it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam.

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

 

My lunch box : ) – My lunchboxes are not that fancy but solves the purpose. 

lunchboxrecipes

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Mushroom Pepper Fry in 25 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mushroom- 300gms
  • • • Capsicum/Bell Pepper – 1, medium sized, finely sliced
  • • • Oil – 2 tbsp
  • • • Whole Red Chilli – 2, broken
  • • • Cumin seeds– 1 tsp
  • • • Onion - 1 cup, 1 finely sliced
  • • Garlic – 5, finely sliced
  • • • Ginger – 2 inch, sliced
  • • • Turmeric powder - 1 Tsp
  • • • • Salt – 2 tsp or as per your taste
  • • • Coriander leaves – 1 tbsp, finely chopped
  • • • Water – 100 ml

    To Roast and grind:
  • • • Pepper - 1 tbsp
  • • • Fennel seeds - 1 tbsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind” in medium to low flame for 45 seconds. Cool them, grind them together and keep it aside.

  2. • In a pan, heat oil in medium flame, when it is heated, add red chillies, cumin seeds and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.

  3. • Now add ginger, garlic and sauté for few seconds.
  4. • Add the mushroom, capsicum, turmeric, pepper fennel blended powder and sauté well for a minute

  5. • Lower the flame from medium a bit but don’t low it too much. It will take around 7-8 minutes for it to cook well. Don’t add water.

  6. • Keep sautéing it every 2 minutes. Add chopped coriander leaves and switch it off.
Notes
If you think the spice is high for you, reduce pepper by half.
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Quick Mushroom Pepper Fried Rice

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Mushroom Pepper Fried Rice-4

 

Flavourful and comforting fried rice using mushrooms ready in 30 minutes! 🙂

I would suggest using a wok to make this. There should be this fast and fried touch to this which happens by cooking in the wok. I have this pan which is not wok but still does the job 🙂 If you have celery, use it when you add mushrooms 🙂 It gives great flavour.

 

It is super quick to make this recipe. I literally made this in 30 minutes. If you have pre-cooked rice, this will take just 15 minutes. I once tasted when my sweets 🙂 cooked for me 🙂 and I made it later once with my own twist after that. I don’t know 🙂 I liked the taste a lot. Special..!

Fried rice is so versatile. You can add any vegetables to it. You can even make this with leftover rice. You can add eggs to it if you eat eggs :). I am sure it will taste great with eggs too. It is very important to make the rice grainy for fried rice. If the rice turns sticky, we won’t get it perfectly. You can use different colour capsicum to add more colour to the rice. It is very simple, the only thing to do is chop the everything thinly sliced. Make sure to use nice good quality basmati rice, as it’s the star ingredient here.

I have a collection of mushroom recipes you can check. 🙂

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

Mushroom Pepper Fried Rice-3

4.0 from 1 reviews
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Quick Mushroom Pepper Fried Rice
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3
 
Ingredients
  • Oil – 2 tbsp (approx)
  • Red chilli Flakes – 2 Tsp
  • Garlic – 5, Thinly sliced
  • Ginger – 2 inch, sliced
  • Onion – ¾ cup, thinly sliced
  • Green chilli – 2 long, thinly sliced
  • Capsicum/ Bell pepper – ½ cup, thinly sliced
  • Mushroom – 150gms, chopped or sliced
  • Soy sauce – 2 Tsp
  • Crushed pepper – 1 tbsp
  • Rice – 1.5 cups
  • Salt – as per your taste
  • Spring onions – 1 tbsp, finely chopped to garnish
Instructions
  1. Take a rice cooker with 2 tsp of oil, 1.5 tsp of salt, 1.5 cups of rice, 2.5 cups of water and cook it. You can cook this in a pan too. Open and let the rice get cool.



  2. Take a pan with 1 – 1.5 tbsp of oil in the medium to high flame, add red chilli flakes, garlic, ginger, green chillies, 1 tsp of salt and sauté for 30 seconds. Add onions with a bit of salt and sauté for 30 seconds.

  3. Add bell pepper, mushrooms, ½ tbsp of crushed pepper and sauté well for two minutes.


  4. Add soy sauce, rice and keep tossing every 20 seconds for 2- 3 minutes till the rice gets fried too.
  5. Add chopped spring onions to garnish and switch off.
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Handi Paneer Dhaba Style

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HandipaneerNorth Indian style one pot soft paneer curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.Pepper helps to cure stomach related problems. Pepper should be dry roasted to remove moisture content. And also note that you don’t want to dry roast and store this powder. If you want good flavors, I am sure you want to! If so grind it fresh each time you make this recipe. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

It is called handi paneer because it is made in one pot. Handi is cooking in one pot. I usually make this in clay pot . This time I made it in the usual vessel. It still taste the same good :). We can replace paneer with any veggie like potato, tofu, eggplant or mixed vegetables. I cooked this long back but did not like the pictures much so kept it as a draft. however i liked the taste of it, so wanted to post it.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

 Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Handipaneer

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Handi Paneer Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Paneer - 400gm, sliced into big rectangular cubes (or any shape you fancy)
  • • Bell pepper/ capsicum – ½ cup, sliced
  • Oil – 3 tbsp
  • • Onion - 1 cup, sliced thinly
  • • Tomato - 1 cup, roughly sliced
  • • Ginger garlic paste - 2tbsp (blend it fresh if you can)
  • • Turmeric powder - 2 tsp
  • • Chili powder - 1 tbsp
  • • Coriander powder - 1 tbsp
  • • Salt - as needed
  • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • Sugar – ½ tsp
  • Yogurt - 1 tbsp
  • cooking cream - 1 tbsp
  • • Amchur powder/ Mango powder – ½ tsp
  • • Coriander leaves – 1 tbsp, finely chopped

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Fennel seeds - 1 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind” for 2 mins in medium -low flame. Grind them together and keep it aside.I roasted it together but you can roast together.

  2. Heat very little oil in a pan, add the paneer, wait till gets brown., remove and set aside. Add some capsicum, wait till it gets sautéed. Remove them and set aside. Take some cold water in a cup, add the fried paneer cubes and bell pepper to it. Set aside, this way it will help the paneer not to get chewy or hard.

  3. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger garlic paste and sauté for a minute.

  4. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  5. Add yogurt and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  6. Now add paneer and stir well till the paneer & capsicum is well blended with the spices.
  7. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.
  9. Add chopped coriander leaves, squeeze some lime and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Lentil Malai Kofta

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MalaiKofta-2Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes  for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store. 

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Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.

 Vegan note: Replace paneer with tofu, ghee/butter with oil. 

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

4.5 from 2 reviews
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Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry


    For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.



  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.



  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.

  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.

  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

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Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.

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Paneer Mushroom Bell Pepper curry

by 14 Comments

PaneerCApsicumMushroomCurry-16A vegetarian Indian dish made with two vegetarian star ingredients paneer & mushroom in a spiced creamy sauce. It is quick to make it.

I always make recipes with paneer and capsicum (bell pepper), it is a classic combo I believe. When I was in Vancouver, I went to VJ’s Rangoli (Candian famous chef Vikram) and I got a chance to try his mushroom capsicum curry. I totally loved the combo except that I did like the capsicum chop style. 🙂 So, this is my version of preparing a curry with paneer, bell pepper and mushroom. Whenever I have guest over and want to make vegetarian recipes, it is a must mushroom or paneer dish! I am sure if we have this recipe in the restaurant, it would always be the first preference for all the vegetarians at the restaurants or parties.

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat bread like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win.

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I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at 🙂

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream and use coconut milk instead.



Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti, Mushroom cutlet

PaneerCApsicumMushroomCurry-17

4.0 from 2 reviews
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Paneer Mushroom Bell Pepper curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Red chilli – 1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic – 5
  • • Tomatoes - 2 (chop them very small)
  • • Cashews - 5
  • • Turmeric powder - 1 tsp
  • • Garam masala - 1 tsp
  • • Cumin powder -1 tbsp
  • • chilli powder - 1tbsp
  • • Salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Coriander powder - ½tbsp
  • Second pan:
  • • Butter - 2 small cubes or 2tbsp
  • • Green Bell pepper - 1
  • • Red Bell Pepper - 1
  • • Paneer cubes - 10 cubes
  • • Mushroom (white button or any variety) - 10 full, chopped big
  • • Dry Methi leaves (kasoori methi) - 3 tbsp
  • • Cooking cream - 1 cup
  • • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame; add some oil, spices, cumin, Ginger, garlic, onions, chillies and with the little salt. Sauté them till they are translucent.

  2. Add the tomatoes and turmeric powder. . Sauté them for about 2-3 minutes in medium flame and then add the garam masala, chilli powder, cumin powder, coriander powder with 1 tbsp of water and rest of the salt. Sauté them for few minutes till they ooze out some oil. You will surely oil oozing out from corners. Switch it off when it happens so. Usually, it takes 5-6mins. Transfer the ingredients into a blender, cool and blend them into the smooth paste with the cashews.

  3. In the same pan, heat butter in medium flame, add some butter, add the capsicums, mushrooms and paneer together. Crush the methi leaves and top it on this. Mix them carefully without breaking the paneer. Fry for 3-5 minutes.

  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water and cooking cream. Mix it gently and Make it boil in medium-low heat for 5 minutes.

  5. When you see oil oozing out on the top around 5-6 minutes later, switch off and garnish with coriander leaves.
Notes
1. You don't have to fry paneer separately for this recipe. When it gets sauteed with bell peppers. The flavors of capsicum get into paneer nicely.
2. The cooking cream gives a rich flavor, so you should add it. Don't skip it. You can use milk or coconut milk if you don't have cream.
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. You can use colorful bell peppers if you need.
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Perfect side dish with Ghee rice, peas pulao, vegetable biryani, naan, paratha or parotta!

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Roasted Bell Pepper Gravy / Shimla Mirch ka salan:

by 4 Comments

shmilaMirchKaSalan-18Bell Peppers in spicy peanut sesame gravy.

Salan means gravy here and shimla mirch is bell pepper/capsicum. It taste great with simple jeera rice, peas pulao or even plain rice. It is perfect with Indian breads like roti,chana dal paratha, parotta and so on. I made this with parotta and it was scrumptious. Usually salan is something that goes well with biryani. I usually make the mirchi ka salan for biryani but this time I wanted to try something else and did this. I adapted the idea from Vahchef and then made my twist and turns. You can replace the bell pepper with any vegetable you fancy. This goes great with Biryani recipes. Its light spiced, creamy and tangy! I used different coloured ones to make it more attractive 🙂 You can use the same color. Looks Colorful 😀 right?!

Vegan Note: replace yogurt with coconut milk! 🙂

shmilaMirchKaSalan-13

shmilaMirchKaSalan-17

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Roasted Bell Pepper Gravy / Shimla Mirch ka salan:
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 45 mins
 
Ingredients
  • • To roast & grind:
  • • Peanuts –2 tbsp
  • • Sesame seeds – 1 tbsp
  • • Coconut – 1 tbsp


    For gravy:
  • • Oil – 1 tbsp
  • • Red chillies – 2 broken roughly
  • • Cumin seeds – 1 tsp
  • • Mustard seeds – 1 tsp
  • • Fenugreek – 1 tsp
  • • Curry leaves – 6-8 leaves
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Ginger garlic paste – ½ tbsp
  • • Red chilli powder – 1 tsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tsp
  • • Mint – 1 tbsp, chopped finely
  • • Coriander – 1 tbsp, chopped finely
  • • Yogurt – ½ cup beaten
  • • Bell pepper – 3 medium,Diced ( I used different coloured ones)
Instructions
  1. Heat a tbsp of oil in a pan, when the Bell pepper/ Capsicum are dry, then add them to oil and fry till they look little lighter shade in low to medium flame.
  2. Dry roasts the peanuts in a medium flame. When the peanuts are roasted, add the sesame seeds. When the sesame seeds are golden brown, Add coconut. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. , Now add the oil in the pan and when the oil is hot, add the whole red chillies, and then add mustard seeds. And when the mustard seeds crackle, add fenugreek seeds and cumin seeds.
  4. Now add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and ginger garlic paste and cook to remove the raw smell.
  5. Add the blended mixture, cumin powder, red chilli powder and coriander powder to the mixture. Fry for two minute and add some water to it. Cook for fifteen minutes. Stir in between till the oil oozes out nicely. Add the chopped mint and coriander leaves. Boil for two minutes.
  6. add the beaten yogurt and simmer for another ten minutes. When it oozes out oil again add the roasted capsicum and jaggery to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the chilies.
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Vegan Note: replace yogurt with coconut milk! 🙂

 Taste great with Vegetable Biryani or Shrimp Biryani, peas pulao, parotta, chana dal paratha or simple jeera rice.
shmilaMirchKaSalan-12

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