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Mushrooms, Bell Pepper And Peas recipe

Updated on June 30, 2015
So Delicious
So Delicious

I posted another recipe calledMushroom Bhajji. It was pretty much liked by my friends here on Hubpages and on Facebook. They encouraged me to write variation of this healthy and tasty recipe so I came up with a modification of Mushroom Bhajji recipe. To the ingredients of Mushroom Bhajji I added yellow bell pepper and red bell pepper along with peas and it was totally different dish with totally different taste. It is now more tastier and healthier as now there are so many other colors added to the main dish and these days it is advised to have as many natural colors in food ingredients as much as possible as each color food has different benefits for the body.


Serves: 4

1. Mushrooms: white, button shaped 300 grams/ 10 oz

2. Bell Pepper: Red Coloured Half.

3. Bell Pepper: Yellow coloured Half.

4. Olive Oil or Sunflower Oil: 4 Tbsp.

5. Shelled Peas: 60 grams/ 2 Oz.

6. Red Onion: 1 finely chopped.

7. Red / green Chilly: 1 finely chopped.

8. Garlic: Puree 2 Tbsp.

9. Cumin Seeds: Grounded and roasted: 1 Tsp

10. Coriander Powder: 1 Tsp.

11. Red Chilli Powder: ½ Tsp.

12. Water : 4 Tbsp.

13. Mint Leaves to Garnish.

14. Tomato Puree: 1 Tbsp

15. Salt to taste.


1. First of all take yellow and red bell peppers. Cut each in half. Put other half in fridge and roughly chop the other half.

2. Now wash the mushroom thoroughly.

3. Cut them roughly in thick slices.

4. Take a heavy base pan and put on high heat.

5. Heat oil.

6. Put onions in the oil and cook for couple of minutes.

7. Add finely chopped chillies and cook for another 3 minutes.

8. Now take the pan away from the heat for couple of minutes, this way onions would be soft but wont get brown.

9. Add garlic puree and bring pan again to heat.

10. Cook for another couple of minutes on low heat.

11. Add both kind of bell pepper and peas.

12. Cook for couple of minutes.

13. Now add roughly chopped mushrooms, tomato puree and salt in the pea mixture.

14. Mix thoroughly so all the ingredients mix well.

15. Reduce heat to low and sprinkle water on this.

16. Cover pan and cook on simmer for about 5 minutes.

17. Remove cover and stir for a half a minute.

18. This should thicken the sauce, but if it is still runny then cook for another couple of minutes on medium heat uncovered.

19. Garnish it with mint leaves.

20. Serve hot with naan or rotis.


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    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Thanks Sally for reading my hub and commenting on it.

    • profile image

      sally 4 years ago

      i like mushroom coz to much potasium.....nice to put also the barbecue for design thanks indian chef for sharing and delicious recipe...

    • Indian Chef profile image

      Indian Chef 5 years ago from New Delhi India

      Thanks shampa for not only comment but rating my hub. Red and yellow ones give it a very nice colour along with taste and you know how colours enhance the taste.

    • shampa sadhya profile image

      Shampa Sadhya 5 years ago from NEW DELHI, INDIA

      Voted up and useful!

      I like mushrooms but I've never used bell pepper other than the green one. So, I'll definitely give it a try. Sharing it as it is very easy to make.

    • Indian Chef profile image

      Indian Chef 5 years ago from New Delhi India

      Thanks Marissa

    • profile image

      Marissa Buhalog 5 years ago

      For those who go on a diet,this recipe is the best.easy to prepare and less cost.

      Thank you Indian chef for this recipe.for sure i'm gonna cook this one.