Step 1

Besides chopping the veggies, also coarsely crush fennel seeds and peppercorns together in a mortar pestle. Keep it aside for now.

Step 2

Melt butter in a pan, temper mustard seeds. Once they crackle, add torn curry leaves, chopped onions, minced jalapeno, ginger, and garlic. Saute till the onions turn translucent.

Step 3

Then add the chopped mushrooms. Keep sauteing till the water from mushrooms evaporates completely.

Step 4

Next, add the sliced bell peppers and salt. Continue to saute the bell peppers till they are nearly done.

Step 5

Time to add the spices. Add the crushed fennel seeds and peppercorns to the pan along with turmeric powder and coriander-cumin powder. Give it all a good mix and cook for another minute before turning off the flame.

Step 6

Garnish mushroom masala with some chopped cilantro and serve it warm with any Indian flatbread.