Spicy Pepper and Mushroom Stir-Fry Recipe
20 minutes
1140 reads
About Spicy Pepper and Mushroom Stir-Fry Recipe
This quick and easy Spicy Pepper and Mushroom Stir-Fry is the perfect weeknight meal! Tender mushrooms and crisp bell peppers combine with a fragrant blend of freshly ground spices for a flavor explosion. It's ideal for busy weeknights, or a satisfying lunch.The secret is in the homemade dry spice mix, which infuses the stir-fry with incredible depth. Freshly ground peppercorns, fennel, and coriander seeds create a bold and aromatic base. A touch of ginger and garlic adds warmth and zing, making this a truly irresistible dish.Serve this vibrant stir-fry over rice, with roti, or simply enjoy it as a delicious vegetarian main course. Get ready to be amazed by how simple yet flavorful this recipe is!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Vegetables
- 200 gm Mushrooms button mushrooms or cremini mushrooms recommended
- 1 Bell Peppers capsicum, medium-sized, any color, chopped
- 1 Onion medium-sized, finely chopped
Spices & Aromatics
- 1 tsp Mustard Seeds rai (brown mustard seeds) preferred
- 1 tbsp Peppercorns freshly ground, black
- 1 tsp Coriander Seeds freshly ground
- 1/2 tsp Fennel Seeds freshly ground
- 1/2 tsp Ginger Paste
- 1/2 tsp Garlic Paste
- 1 leaf Curry Leaves fresh, spring curry leaves
Instructions
Prepare the Spice Mix
- Dry roast the peppercorns, coriander seeds, and fennel seeds in a pan until fragrant. Let cool completely, then grind to a fine powder using a mortar and pestle or spice grinder.
Sauté Aromatics
- Heat the oil in a wok or large skillet over medium heat. Add the mustard seeds and let them splutter. Add the chopped onion and curry leaves, and sauté until the onion is lightly pink.
Add Spices and Vegetables
- Stir in the ginger and garlic pastes. Add half of the ground spice mix and cook for one minute. Add the mushrooms, salt, and stir-fry for 2 minutes on high heat.
Finish the Stir-Fry
- Add the bell pepper and the remaining spice mix. Stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp.
Serve
- Serve hot with steamed rice, roti, naan, or enjoy on its own.
Recipe Notes
Expert Tips
- For a deeper flavor, toast the whole spices before grinding.
- Add a pinch of red pepper flakes for extra heat.
- Feel free to add other vegetables, such as zucchini or spinach, to the stir-fry.
- If the stir-fry becomes too dry, add a tablespoon or two of water to help it cook evenly.
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Recipe Nutrition
Calories: 164kcalCarbohydrates: 7gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 2gSugar: 4g
Priyanjali Joardar
Articles: 36
3 Comments
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This looks incredible! I need to try it.
This looks so appetizing! Thank you.
I’m excited to try this recipe!