Indian Skillet-fried Colorful Peppers, Mushroom , Edamame

Stir-fry’s are my go-to meal for when I’m feeling lazy, need to use up random veggies, or craving something spicy or savory! This Monday is a lazy, fridge clean out day; so was born this dish.

This stir-fry is easy to make, light, tasty and has plenty of flavor and color. Of course it has a few Indian touches to make it comforting and home-y.


serves 4
1 green, 1 yellow, 1 orange, and 1 yellow bell pepper, sliced lengthwise
1/2 large red onion, thinly sliced lengthwise
1 medium tomato, chopped
1 8oz package of sliced white mushrooms (~2 cups)
1/2 cup shelled edamame (I used frozen, thawed to room temperature)
5 cloves of garlic, thinly sliced
3 indian/thai green chillies, slit lengthwise (use serrano or jalapeno for lesser heat)
3 tbsp olive oil
1 tsp cumin seeds
1 tsp turmeric powder
1/2 tsp amchur powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp coarse kosher salt
handful of fresh cilantro, washed and chopped




Heat oil in a large nonstick skillet over medium-high heat for about 20 seconds. Add the measured cumin seeds, turmeric, coriander, amchur and garam masala powders. Fry them just until the cumin seeds get toasty, ~ 20-30 seconds.

Throw in the sliced garlic and chillies, and fry for 15 more seconds.

Add onions and cook for 5 minutes until the onions have softened and started to turn golden.

Add chopped tomatoes. Keep tossing and cooking until the tomatoes have softened and broken down slightly, ~ 5 minutes.


Add sliced mushrooms and cook 8-10 minutes, until the mushrooms are tender, and golden crispy in the edges. Make sure you keep stirring frequently during this step.


Add all the sliced peppers, and measured salt. Cook for 10-12 minutes, while stirring frequently. The peppers should be cooked through and tender yet still firm.



Add the measured edamame, and toss everything together well, and continue to stir-fry for another 10-15 minutes for the finish!

During these last 10-15 minutes, I like to get the veggies a bit crispy in the bottom of the pan, and then keep tossing them around often which creates a delicious even caramelized brown to all the veggies. It also gets rids of any/all the moisture and lends for a crispy stir-fry.

Sprinkle chopped cilantro all over, and serve hot.


Serve as a side dish, or toss some pasta or quinoa in to make a hearty salad.

I devoured mine with a side of cauli-rice!

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