Mushroom Stir-fry

One look into my fridge and I just knew the mushrooms were going to see its day. Another quick peek into the crisper and the ball was set to roll. Hubby dearie was all too happy to hear what was on the menu. A quick few minutes later, we had a hearty lunch waiting to be devoured!! On a day like this when all I want to do is lounge around and relish good ‘ol home-cooking, I want something quick and simple. With a quick thought, one can easily put on a pot of Dal and a deliciously quick meal in minutes! Loaded with crisp veggies and a blend of spices, this dish is definitely a mouthful and an easy contender to the ever-growing list of comfort foods.

Mushroom Stir-fry

Ingredients:

10-15 button mushrooms, sliced  1 large onion, diced into big chunks 2 cups mixed bell peppers (green, read and yellow), diced into 1-inch cubes 1 large tomato, diced into cubes 2-3 green chillies, sliced

1 tsp cumin seeds 1 tbsp ginger-garlic paste 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp coriander powder salt, to taste 2 tbsp cooking oil 2 tbsp fresh coriander leaves, finely chopped for garnish

Method:

1. Heat oil in a kadhai (Indian wok), and add cumin seeds. Once they begin to sizzle, add in diced onions and saute till transparent and tender.
2. Add mushroom slices, green chillies and giner-garlic paste and fry for a few minutes till mushrooms lose all moisture.
3. Add salt, chili powder, coriander powder and turmeric and stir fry till spices blend well.
4. Add in chopped tomatoes, and cover cook for 10-15 minutes on medium-low heat, till chicken is cooked through.
5. Add mixed peppers and cover cook for another 3-5 minutes. You don’t want to overcook the peppers and want to still have a slight crunch.
6. Garnish with coriander leaves and serve hot with warm fluffy rotis!