Mushroom Iguru
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.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.In a small blender jar, combine the grated coconut, poppy seeds, cashews, cinnamon stick, cloves, and green cardamom.
- c.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
Step 2
- a.Sauté Aromatics
- b.Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter.
- c.Add the curry leaves and slit green chillies. Sauté for 30 seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes until they turn golden brown.
- e.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Tomato and Spice Base
- b.Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
- c.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
Step 4
- a.Cook the Ground Masala
- b.Add the prepared ground masala paste to the pan.
- c.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
Step 5
- a.Cook the Mushrooms
- b.Add the sliced mushrooms and salt to the pan. Mix well to coat the mushrooms thoroughly with the masala.
- c.Initially, cook on medium-high heat for 2-3 minutes to sear the mushrooms slightly.
- d.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
Step 6
- a.Finish and Garnish
- b.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.
- c.Sprinkle the garam masala over the top and mix well.
- d.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, roti, or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh coconut. If unavailable, you can use desiccated coconut, but soak it in warm water for 10 minutes before grinding.
- 2The key to a flavorful 'iguru' is to patiently sauté the onion and masala pastes until oil separates. Do not rush this process.
- 3Clean mushrooms with a damp cloth or a quick rinse. Avoid soaking them, as they absorb water and can become soggy during cooking.
- 4Do not overcook the mushrooms, as they can become rubbery. They are done when they are tender and have shrunk in size.
- 5Adjust the red chilli powder and green chillies to control the spice level. For a milder version, reduce the quantities or deseed the green chillies.
Adapt it for your goals.
Protein-Rich
Add 100g of cubed paneer or a cup of boiled chickpeas along with the mushrooms for a more substantial dish.
Creamier GravyCreamier Gravy
For a slightly richer, creamier texture, add 2-3 tablespoons of coconut milk or cashew cream at the end of cooking and simmer for a minute.
With Other VegetablesWith Other Vegetables
Incorporate other vegetables like green peas, diced carrots, or bell peppers. Add them along with the tomatoes to ensure they cook through.
Nut FreeNut-Free
To make it nut-free, omit the cashews. You can add an extra teaspoon of poppy seeds to maintain the thickness of the masala.
Why this is on our healthy list.
Immunity Boosting
Mushrooms are a natural source of beta-glucans, compounds that help activate the immune system. Combined with the anti-inflammatory properties of spices like turmeric and ginger, this dish can contribute to a stronger immune response.
Rich in Antioxidants
This dish is packed with antioxidants from mushrooms, tomatoes, onions, and various spices. Antioxidants help protect your body's cells from damage caused by free radicals, supporting overall health.
Good Source of B Vitamins
Mushrooms are an excellent source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, brain function, and maintaining healthy skin.
Supports Digestive Health
The fiber from mushrooms and vegetables, along with digestive-friendly spices like coriander and cumin, can promote healthy digestion and gut health.
Frequently asked questions
One serving of Mushroom Iguru contains approximately 220-250 calories, making it a relatively light yet satisfying main or side dish. The exact count can vary based on the type and amount of oil used.