I have already shared few mushroom recipes and now this time a completely a new recipe. A perfect side dish for chapathi or any Indian breads. While I was googling just like that, I got this recipe, but I have tried something in my trend. The dish came out very well, delicious and aromatic. My daughter loved this a lot.

A good dish which helps in digestion, since there are minced garlic and also I have used white wine and for those who doesn’t use white wine can go for white vinegar.

A healthy yummy dinner with chapathi, spicy mushrooms, curd/yogurt and cucumber slices. Let us move on to the recipe…

Also check out my other Mushroom recipes in this link: https://madraasi.com/2015/08/12/mushroom/

Garlic Mushroom Fry

Ingredients:

• Onions – 3 nos
• Garlic – 10 cloves
• Coriander leaves – 7 stalks
• Olive oil- 2 tbsp
• Mushrooms – 300 gm
• Chili powder – 1 tsp
• Turmeric powder – ¼ tsp
• Cumin powder – 2 tsp
• Potato – 2 nos (medium size)
• White Wine or White Vinegar – 2 tbsp
• Salt to taste

Getting cooked with onions and garlic

With coriander leaves

With mushroom and spice powders

With white wine and white vinegar

Garlic Mushroom Fry

Garlic Mushroom Fry with chapathi, curd/yogurt and cucumber slices

Preparation:

• Wash the mushrooms in tap water, soak mushrooms in hot water and cover with lid for 15 mins. Drain the water and Keep it aside.
• Chop the mushrooms into medium size.
• Peel and chop the onions and garlic into fine pieces
• Wash and chop the coriander leaves into fine pieces.
• Peel and chop the potatoes into small pieces.
• Heat oil in a kadhai, add in cumin seeds and wait until they crackle.
• Add in the finely chopped onions and garlic, cook until they turn golden brown.
• Add in the coriander leaves, cook until the leaves turn dark green in color.
• Add in the mushrooms and potatoes along with chili powder, turmeric powder, cumin powder and salt. Cook until the raw smell goes off.
• Pour in the white wine or vinegar and cook for few mins, until the raw smell goes off.
• Pour in a cup of water, cover and cook until the potatoes are done.
• Remove the lid, keep in medium flame and wait until the oil separates and floats on the top.

Serve hot with chapathi and curd/yogurt. I have accompanied it with chapathi, curd/yogurt and cucumber pieces.