Mushroom Iguru

1. 1
   prep

   Wipe and quarter the mushrooms.

   Wipe the mushrooms clean with a damp cloth. Trim the dry ends and cut each mushroom into quarters. Set aside.

2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, dried red chilies, and curry leaves. Fry until fragrant (20 sec).

   TIPStand back when adding curry leaves — they sizzle and pop.
3. 3
   saute · ~18 min

   Build the onion-tomato base.

   1.Add chopped onions and slit green chilies. Sauté until the onions turn deep golden brown (8-10 min).

   2.Add ginger-garlic paste and cook until the raw smell disappears (1 min).

   3.Add chopped tomatoes, salt, and turmeric. Cook until tomatoes turn soft and mushy (5-6 min).

   4.Add red chili powder and coriander powder. Stir well and cook until oil separates from the sides (2-3 min).

   TIPPatiently browning the onions is key — this builds the deep, rich color of the iguru.
4. 4
   saute · ~5 min

   Cook the mushrooms in the masala.

   1.Add the quartered mushrooms to the pan. Stir gently to coat every piece with the masala.

   2.Cook on medium-high heat for 3-4 minutes. The mushrooms will release their moisture.

   3.Add ¼ cup water and mix well. Bring to a gentle simmer.

   TIPDon't add water before the mushrooms release their own liquid — the dish gets its earthy depth from cooking in that liquid first.
5. 5
   simmer · ~6 min

   Simmer until thick and glossy.

   Cover the pan and cook on low heat for 5-7 minutes, until the mushrooms are tender and the gravy thickens to a semi-dry consistency that coats the mushrooms well.

   TIPYou want a thick masala that clings to the mushrooms, not a watery gravy.
6. 6
   garnish · ~1 min

   Finish with garam masala and coriander.

   Sprinkle the garam masala over the dish and give it a gentle stir. Cook for 1 more minute. Turn off the heat and garnish with freshly chopped coriander leaves.

   TIPAdding garam masala at the very end keeps its aroma fresh and vibrant.
7. 7
   rest · ~5 min

   Rest briefly before serving.

   Let the Mushroom Iguru rest covered for 5 minutes so the flavors meld together.

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