Quick Mushroom and Capsicum Stir Fry
by Tarla Dalal
A tongue-tickling stir-fry zestfully flavoured with Tabasco sauce! A tempering of cumin seeds and flavourful additions like onions, green chillies and garlic impart a wonderful taste to the Quick Mushroom and Capsicum Stir-Fry, while milk and plain flour help to bind the veggies and the sauce together so that you get a full experience of this pungent dish in every mouthful. Ensure you serve this stir-fry immediately on preparation as the flavours and textures tend to dim over time.
Quick Mushroom and Capsicum Stir Fry recipe - How to make Quick Mushroom and Capsicum Stir Fry
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 cups sliced mushrooms (khumbh)
1 cup capsicum cubes
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup sliced onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/4 cup milk
1/2 tsp plain flour (maida)
1/4 tsp tabasco sauce
salt and freshly ground black pepper (kalimirch) to taste
- Method
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions, garlic, green chillies and sauté on a medium flame for 1 minute.
- Add the mushrooms, capsicum and salt and sauté on a high flame for 3 minutes.
- Add the milk, plain flour, tabasco, little salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Serve immediately.
| Energy | 93 cal |
| Protein | 2.4 g |
| Carbohydrates | 6.4 g |
| Fiber | 1.6 g |
| Fat | 6.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 265.4 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 64.9 mg |
| Folic Acid | 10.6 mcg |
| Calcium | 46.5 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.3 mg |
| Potassium | 186.4 mg |
| Zinc | 0.4 mg |
A jhatpat quick mushroom and capsicum stir fry...the crunchy taste of capsicum and the soft mushroom with garlicky and chilli flavor is amazing.
Nice quick stir fry mushroom and capsicum. Girls loved it.