Name: Mushroom Capsicum Fry
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Button Mushrooms, cleaned and thickly sliced; 1 large Green Bell Pepper, sliced into squares or thick strips; 1 medium Onion, cut into chunks, layers separated; 5 clove Garlic, finely minced; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Ground Black Pepper, freshly cracked, very important; ½ tsp Garam Masala, for an Indian touch; 1 tsp Salt, added at the very end; 2 tbsp Coriander Leaves, chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the cooking oil in a wide wok or frying pan over medium-high heat. Add the cumin seeds and let them sizzle.
Add the finely minced garlic and slit green chillies. Stir-fry rapidly for 30 seconds until the garlic is aromatic but not burnt.
30 sec
Toss in the separated onion chunks and capsicum pieces. Sauté continuously on high heat for 3-4 minutes. You want them to get slightly charred edges while remaining crunchy inside.
3–4 min
Add the thickly sliced mushrooms to the pan. Sprinkle the turmeric powder.
Keep the heat high. The mushrooms will release water. Continue to toss and stir-fry uncovered until all the moisture completely evaporates and the oil separates again (about 5-7 minutes).
5–7 min
Once the pan is dry and the mushrooms look deeply roasted, sprinkle the freshly cracked black pepper, garam masala, and salt.
Toss everything together for one final minute to let the spices coat the vegetables. Turn off the heat.
Garnish with fresh coriander and serve immediately.

How to tell it's done

Meaty, deeply seared mushrooms paired with vividly green, snappy bell peppers coated in a dry, intensely peppery spice rub.

Nutrition

Per serving, from 2 servings.

206kcal

Where the calories come from

Protein6.1 g11%
Carbohydrate17.1 g31%
Fat14.5 g58%

Sugars: 7.2 g
Saturated fat: 2.3 g
Fibre: 4.2 g
Sodium: 1179 mg
Potassium: 708 mg
Calcium: 53 mg
Iron: 2.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding salt right at the end is the secret to this dish. Salting mushrooms early draws out too much moisture and stops them browning properly.

What to serve it with

An excellent, quick modern sabzi. Tastes phenomenal when eaten with flaky Tandoori Roti or folded into a wrap.

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