What gives this Mushroom Pepper Masala its unique flavor profile?

The distinctive flavor comes from the homemade masala, which combines dry-roasted macadamia nuts, raw peanuts, and a whole fire-roasted green chili with traditional spices like cumin, coriander, cinnamon, and cardamom.

Why are the mushrooms cooked before adding the masala and bell peppers?

Cooking the mushrooms first allows them to soften and release their juices, creating a tender base that readily absorbs the rich flavors of the ground masala before the bell peppers are introduced to cook until just tender.

Can I substitute the macadamia nuts or peanuts in the masala?

While macadamia nuts and peanuts contribute to the unique texture and richness, you could experiment with other nuts like cashews or almonds, though the flavor profile will subtly change.

What are the best ways to serve this Mushroom Pepper Masala?

This flavorful masala pairs wonderfully with steamed basmati rice, warm naan bread, or even a side of quinoa to soak up all the rich, spicy sauce.

How should I store leftover Mushroom Pepper Masala?

Store any leftover Mushroom Pepper Masala in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

10 years ago

Mushroom Pepper Masala
[Vegan]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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A vibrant bowl of vegan Mushroom Pepper Masala, featuring quartered white mushrooms and thinly sliced colorful bell peppers coated in a rich, reddish-brown sauce, garnished with fresh herbs, served with a side of rice.

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Mushroom Pepper Masala [Vegan]

Dairy Free

Within 30 minutes this thick, rich, creamy, savory, and flavorsome Mushroom Pepper Masala can be ready and served. This fragrant entrée includes spices like cumin, coriander, cinnamon, cloves, peppercorns, and a slightly tangy roasted green chili for an extra kick. Serve this dish warm with brown rice, naan, or quinoa.

Ingredients You Need for Mushroom Pepper Masala [Vegan]

For the Masala:

1/2 cup macadamia nuts, dry roasted and salted
1/2 cup raw peanuts
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4-inch cinnamon stick
4 green cardamoms
4 cloves
4 peppercorns
1 whole fire roasted green chili

For the Entrée:

2 tablespoons olive oil
1 teaspoon fresh thyme
4 sage leaves, chopped
1 cup chopped onions
1 teaspoon ginger garlic paste
1/2 teaspoon onion powder
4 cups white mushrooms, quartered
4 cups colored bell peppers, thinly sliced
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon dried fenugreek leaves

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How to Prepare Mushroom Pepper Masala [Vegan]

In a food processor, combine all the masala ingredients 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 juice, stir a 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, and 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.