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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5
Calories: 164 kcal
Course: Main Course
Cuisine: Indian , American , International

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.