Potato, Mushroom And Capsicum Stir Fry

Tarla.Dalal's picture

Jan. 13, 2019

A classic Oriental treat for your taste buds, the Potato, Mushroom and Capsicum Stir-Fry is made quickly and easily with readily available ingredients. Remember to cook the potatoes only till they are 80 percent done, otherwise, they will turn into a mash by the time the recipe is done! Done perfectly, this recipe will result in a beautiful and vivid blend of flavors and textures, dominated by capsicum, spring onions, ginger-garlic paste, and Chinese sauces.


Potato slices 2 Cup (32 tbs) , parboiled (cut into fingers like slices)
Sliced mushrooms 1/2 Cup (8 tbs) (khumbh)
Sliced green capsicum 1/2 Cup (8 tbs)
Oil 4 Tablespoon
Ginger garlic paste 1 Teaspoon (adrak
Thinly sliced spring onion whites 1/2 Cup (8 tbs)
Soy sauce 1 Teaspoon
Tomato ketchup 2 Tablespoon
Chilli sauce 1 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste (kalimirch)
Finely chopped spring onion greens 2 Tablespoon



1.Heat 2 tbsp of oil in a broad non-stick pan, add the potato fingers, mix well and cook on a medium flame 4 minutes or till they turn light brown in colour from all the sides, while stirring occasionally.

2. Remove from the flame and keep aside.

3. Heat the remaining 2 tbsp of oil in the same non-stick pan, add the ginger-garlic paste and spring onion whites and sauté on a medium flame for 1 minute.

4. Add the capsicum, mushrooms and salt, mix well and sauté on a medium flame for 2 to 3 minutes.

5. Add the potatoes, soy sauce, tomato ketchup, chilli sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.


6. Serve immediately garnished with spring onion greens.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3