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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
Prepare the Masala Paste
Sauté Aromatics
Cook the Tomato and Spice Base
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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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 242.84 calories per serving with 6.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Ground Masala
Cook the Mushrooms
Finish and Garnish
Add 100g of cubed paneer or a cup of boiled chickpeas along with the mushrooms for a more substantial dish.
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.
Incorporate other vegetables like green peas, diced carrots, or bell peppers. Add them along with the tomatoes to ensure they cook through.
To make it nut-free, omit the cashews. You can add an extra teaspoon of poppy seeds to maintain the thickness of the masala.
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.
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.
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.
The fiber from mushrooms and vegetables, along with digestive-friendly spices like coriander and cumin, can promote healthy digestion and gut health.
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.
Yes, Mushroom Iguru is quite healthy. Mushrooms are low in calories and a good source of B vitamins, potassium, and antioxidants. The spices used, like turmeric and ginger, have anti-inflammatory properties. It's also a good source of plant-based fiber.
Absolutely. 'Iguru' traditionally refers to a thick, semi-dry curry. To make it a gravy dish, add about 1 cup of warm water or thin coconut milk after cooking the mushrooms and simmer for 5-7 minutes until the gravy reaches your desired consistency.
If you don't have poppy seeds, you can substitute them with 1 tablespoon of roasted sesame seeds or increase the number of cashews to 10-12. Both will help thicken the masala and add a rich, nutty flavor.
Leftover Mushroom Iguru can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry.