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
- 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
- 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.
A mushroom is the fleshy, spore-bearing fruting body of a fungus, typically produced above the ground on soil. Mushroom describes a variety of gilled fungi, with or without stems. Mushrooms are used extensively in cooking, in many cuisines. There are also non-edible mushrooms which are poisonous, so do not consume the mushrooms grown in wild.
Health Benefits: These are the only plant source of Vitamin-D, they could help regulate cholesterol, it helps in weight loss and increases the strength of immune system, and they are good source of iron and they are an ideal low energy diet for diabetics.
As my daughter loves mushroom, I use to prepare food with mushroom atleast once in a week. Here are few mushroom recipes, tried out in my kitchen:
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I have shared chicken korma recipe, and now it’s the mushroom korma recipe. As my daughter is fond of mushrooms and my hubby is fond of chapathi, I decided to give it as a combo for dinner. It goes out well with chapathi or any Indian bread.
Korma or Kurma means the vegetables or meat getting cooked in yogurt, cream or coconut paste. Here I have blended few spices along with coconut for masala. It was delicious and aromatic. Let us move on to the recipe…
- Mushrooms – 200 gms
- Onions – 1 ½ nos
- Coconut pieces – 150 gm
- Fennel seeds / Perunjeeragam – 2 tsp
- Poppy seeds – 2 tsp
- Cumin seeds – 2 tsp
- Ginger – 1 “inch stick
- Garlic – 5 cloves
- Green chilies – 2 nos
- Cinnamon – 1” inch stick
- Cloves – 3 nos
- Mustard seeds – ¼ tsp
- Curry leaves – a sprig
- Fresh cream – 1 tbsp
- Salt to taste
- Oil – 3 tsp
Mushroom getting blanched
Spices to be ground
Spices and onions getting sauted
With coconut paste and turmeric powder
Getting cooked with mushroom
Chapathi and Mushroom Korma
- Wash the mushrooms, blanch (soak in hot water for few mins) and drain the water.
- Chop the mushrooms into medium or small pieces.
- Peel and finely chop the onions.
- Take coconut pieces, fennel seeds, cumin seeds, poppy seeds, cloves, cinnamon, ginger and garlic in a blender and grind them to a fine paste by adding little water.
- Heat oil in a kadhai, add in the mustard seeds, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
- Add in the onions and cook until they turn transparent.
- Pour in the grounded masala and cook until the raw smell goes off.
- Add in the mushrooms, turmeric powder along with salt and cook for few mins or until the mushroom oozes out the water.
- Pour in a cup of water, cover and let it boil.
- Keep in medium flame, until the oil separates or the gravy thickens or until the oil separates and floats on the top of the gravy.
Serve hot with chapathi or roti. Pour little fresh cream before you serve. It goes out well for breakfast or dinner.