Mushroom Capsicum Fry Recipe – Easy Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Mushroom Capsicum Fry Recipe – Easy Indian Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that comes together in minutes. This Mushroom Capsicum Fry is exactly that. I first made this when I was a student and needed something tasty and satisfying without spending hours in the kitchen. It’s become a regular in my house ever since! It’s simple, healthy, and packed with flavor – perfect with roti, rice, or even as part of a larger Indian thali.

Why You’ll Love This Recipe

This Mushroom Capsicum Fry is a winner for so many reasons. It’s incredibly easy to make, needing just a handful of ingredients and about 20 minutes from start to finish. It’s also super versatile – you can adjust the spice level to your liking, and it’s a great way to use up any leftover veggies you have in the fridge. Plus, it’s a fantastic vegetarian option that even meat-eaters will enjoy!

Ingredients

Here’s what you’ll need to whip up this delicious fry:

• 150 grams Button Mushrooms
• 1 Capsicum (Bell Pepper)
• 2 Onions
• 3 Garlic cloves
• 1 tbsp Oil
• Salt to taste
• Black pepper powder to taste

Ingredient Notes

Let’s talk ingredients! Button mushrooms are the star here – they have a lovely mild flavor and a great texture when sautéed. Feel free to experiment with other varieties like shiitake or oyster mushrooms if you’re feeling adventurous, but button mushrooms are a classic for a reason.

We’re keeping the spice blend simple with just salt and pepper, which makes this a really accessible recipe. But don’t be afraid to add a pinch of turmeric or chili powder if you like a little extra kick! This is a fantastic quick side dish to complete any Indian meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep the veggies. Clean the mushrooms and chop them into medium-sized pieces. Slice the onions lengthwise, and cut the capsicum into thin strips.
2. Now, heat the oil in a pan over medium heat. Add the sliced onions and minced garlic. Sauté until the onions turn a beautiful golden brown – this usually takes about 5-7 minutes.
3. Next, add the capsicum strips to the pan and cook for 2-3 minutes, until they start to soften slightly. You want them to still have a little bit of crunch.
4. Time for the mushrooms! Add the chopped mushrooms to the pan, give everything a good mix, and cover the pan. Cook on low heat, stirring occasionally, until the mushrooms release their water and soften. This usually takes around 8-10 minutes.
5. Once the mushrooms have softened and released their water, season with salt and black pepper powder to taste. Now, uncover the pan and continue to cook until all the moisture has evaporated and the mixture turns dry. This is key to getting that lovely, slightly caramelized flavor.
6. And that’s it! Serve hot with chapati, paratha, or your favorite flavored rice.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the mushrooms in batches to ensure they brown properly.
• Keep stirring! This prevents the mushrooms from sticking to the pan and ensures they cook evenly.
• For extra flavor, add a squeeze of lemon juice at the end.

Variations

• Spice Level: Want more heat? Add a pinch of red chili powder or a finely chopped green chili along with the onions and garlic. For a milder flavor, skip the pepper or use a milder chili.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that any oil you use is also gluten-free.
• Regional Variations – Maharashtra Style: My friend’s mother, who’s from Maharashtra, adds a teaspoon of Goda Masala towards the end of cooking for a wonderfully aromatic twist. It’s amazing!

Serving Suggestions

This Mushroom Capsicum Fry is incredibly versatile. It’s fantastic with:

• Chapati or Roti
• Jeera Rice (cumin rice)
• Dal (lentils)
• As a side dish in a full Indian Thali

Storage Instructions

This fry is best served immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

• Is this dish best served immediately? Yes, it tastes best when fresh and hot!
• Can I use different types of mushrooms? Absolutely! Shiitake, oyster, or cremini mushrooms would all work well.
• How can I make it less spicy? Simply omit the black pepper or use a very small amount.
• What is a good accompaniment to this fry? Dal Makhani or a simple yogurt-based raita are perfect pairings.
• Can I prepare the vegetables ahead of time? Yes, you can chop the onions, capsicum, and mushrooms a few hours in advance and store them in separate airtight containers in the refrigerator. Just make sure to dry the mushrooms well before cooking.