20-Minute Easy Mushroom Stir Fry With Peas
Mushroom Stir Fry with Peas is a delicious and versatile dish that combines the earthy flavor of mushrooms with various vibrant vegetables. Made in ghee in one pot in Indian style and loaded with vegetables of the season, this recipe of Mushroom is a mild twist to the classical recipe.
Equipment
- 1 Chopping board
- 1 heavy bottomed wok or a pan
Ingredients
- 200 gm mushrooms white button (1 cup)
- 10 piece green beans chopped
- 2 medium onions chopped and sliced both
- 2 small capsicum chopped in large chunks
- 1-2 clove garlic
- 100 gm pumpkin 1 cup, chopped in large chunks
- 50 gm peas ¼ cup
- 2 tablespoon Ghee Can use any vegetable oil
- 1 large tomato
- 100 gm Paneer 14 cubes
- 1 piece fresh green chilly optional
- 1 teaspoon cumin seeds
- 2 teaspoon red chilly powder adjust the heat
- 2 teaspoon turmeric powder
- salt to taste
Instructions
- Gather all the ingredients. I prefer washing mushrooms. If you don't wish to wash them, simply dry them with a damp cloth. Chop the veggies as you like. Slice them, chop them thin, or roughly chop them.
- In a large heavy bottomed wok, add ghee. Once hot, add Cumin seeds. once they splutter, add onions, green chili and garlic. Let onions be transparent, the add all the vegetables except paneer, tomato, peas and mushrooms as they leave water and need least time to get cooked. Add salt, spices for efficient cooking.
- Once the veggies are almost done, add mushrooms. Cook for about 3-4 min till they shrunk. Then add Paneer and peas along with tomato.
- Serve the absolutely stunning and vibrant Mushroom Stir Fry with chapati or rice!
Notes
- Use fresh ingredients. This recipe uses one ingredient peas which are frozen. You may chop a few veggies a day in advance to reduce time.
- Though Stir fry is all about retaining the crispness of the vegetables, I have cooked the veggies on low flame in a steel wok by letting them cook in steam in a little ghee. You may avoid overcooking them by keeping the heat medium and stirring frequently if you like crisp and partially cooked veggies.
- If you are adding any sauce, add when the veggies are golden brown.
- Make sure to add Mushrooms after the veggies are almost done so that mushrooms don't leave the water too soon.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 164 |
| % Daily Value* | |
| Total Fat 7.1g | 9% |
| Saturated Fat 4.2g | 21% |
| Cholesterol 13mg | 4% |
| Sodium 14mg | 1% |
| Total Carbohydrate 19.6g | 7% |
| Dietary Fiber 6.2g | 22% |
| Total Sugars 7.4g | |
| Protein 8.8g | |
| Vitamin D 101mcg | 504% |
| Calcium 63mg | 5% |
| Iron 3mg | 14% |
| Potassium 575mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice | |