Potato, Mushroom And Capsicum Stir Fry Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the potatoes, mushrooms, and capsicum into bite-sized pieces.
• STEP 2.Heat oil in a pan and add cumin seeds. Once the seeds start to splutter, add chopped onions and sauté until they turn golden brown.
• STEP 3.Add the chopped potatoes to the pan and cook until they are slightly golden and tender. Then, add the mushrooms and capsicum and cook for a few more minutes.
• STEP 4.Season the stir fry with salt, turmeric powder, red chili powder, and garam masala. Mix well to coat the vegetables evenly with the spices.
• STEP 5.Cover the pan and let the vegetables cook on low heat for about 10-15 minutes, or until they are cooked through and tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot as a side dish or with rice or bread for a complete meal.

Cooking Tips

• Make sure to chop the vegetables into similar-sized pieces for even cooking.
• You can adjust the spice levels according to your preference by adding more or less chili powder.
• For a variation, you can add other vegetables like carrots or peas to the stir fry.
• To make it a vegan dish, use vegetable oil instead of ghee or butter.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir fry in a pan or microwave before serving.
• Serve the Potato, Mushroom, and Capsicum Stir Fry as a side dish with roti or rice, or enjoy it as a filling for wraps or sandwiches.