A spicy and aromatic Andhra-style semi-dry mushroom curry. Sliced mushrooms are simmered in a thick, flavorful masala paste of coconut, poppy seeds, and spices, creating a rich dish that pairs perfectly with rice or roti.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
243cal
7gprotein
19gcarbs
18g
Ingredients
400 g Mushroom (Button or cremini, wiped clean and sliced)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Aromatic mushroom iguru with fluffy rice - a perfectly spiced, soul-satisfying vegan delight!
This andhra dish is perfect for dinner. With 505.04999999999995 calories and 11.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Grated)
1 tbsp Poppy Seeds (Also known as khus khus)
6 pcs Cashews
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
60 ml Water (For grinding the masala paste)
Instructions
1
Prepare the Masala Paste
In a small blender jar, combine the grated coconut, poppy seeds, cashews, cinnamon stick, cloves, and green cardamom.
Add about 60 ml (1/4 cup) of water and grind to a smooth, thick paste. Set aside. For a smoother paste, you can soak the poppy seeds and cashews in warm water for 15 minutes before grinding.
2
Sauté Aromatics
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter.
Add the curry leaves and slit green chillies. Sauté for 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes until they turn golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Tomato and Spice Base
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
Stir in the turmeric powder, red chilli powder, and coriander powder. Sauté for 2 minutes, until the spices are fragrant and oil begins to separate from the masala.
4
Cook the Ground Masala
Add the prepared ground masala paste to the pan.
Stirring continuously, cook on low-medium heat for 5-7 minutes. The paste will thicken and become very aromatic. This step is crucial for developing flavor.
5
Cook the Mushrooms
Add the sliced mushrooms and salt to the pan. Mix well to coat the mushrooms thoroughly with the masala.
Initially, cook on medium-high heat for 2-3 minutes to sear the mushrooms slightly.
The mushrooms will begin to release water. Reduce the heat to medium, cover the pan, and cook for 10-12 minutes, stirring occasionally, until the mushrooms are tender.
6
Finish and Garnish
Uncover the pan and increase the heat slightly. Cook for another 3-4 minutes, stirring, until the excess moisture evaporates and the masala clings to the mushrooms, achieving a semi-dry consistency.
Sprinkle the garam masala over the top and mix well.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or chapati.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
