Shiitake Mushroom Curry
Rich, aromatic and gently spiced, this Indian-style curry combines shiitake mushrooms with a creamy onion and tomato masala. Cashews give the sauce its richness, while ginger, garlic, garam masala and dried fenugreek bring warmth and depth.
Ingredients
- 300 g shiitake mushrooms, stems trimmed and mushrooms sliced or quartered
- 1 cup (120 g) onion, very finely chopped
- 1 tsp grated ginger
- 1 tsp grated or pressed garlic
- 1¼ cups (280 g) fresh tomatoes, puréed
- 20 cashew nuts
- 3 tbsp oil or ghee, divided
- ⅛ tsp turmeric
- 1 tsp Kashmiri red chilli powder
- 1¼ tsp garam masala
- ¾ tsp ground cumin
- 1½ tsp ground coriander
- ½–¾ tsp sea salt, or to taste
- ½–¾ cup hot water
- 1 tsp kasuri methi (dried fenugreek leaves), optional
- 2 tbsp chopped coriander leaves, to garnish
Optional whole spices
- 1 bay leaf
- ½ tsp cumin seeds
- 2 green cardamom pods
- 1 × 2-inch piece cinnamon
How to make it
- 1
Prepare the cashew cream - Soak the cashews in ¼ cup hot water, then blend until completely smooth.
- 2
Start the masala - Heat 2½ tablespoons of the oil or ghee in a pan. If using the optional whole spices, add the bay leaf, cumin seeds, cardamom and cinnamon first. Add the chopped onion and sauté over medium heat for around 9–10 minutes, until golden.
- 3
Add the aromatics - Stir in the ginger and garlic and cook for 1 minute. Pour in 2 tablespoons of water to deglaze the pan.
- 4
Add the spices - Stir in the Kashmiri chilli powder, coriander, cumin, turmeric, salt and garam masala.
- 5
Cook the tomatoes - Add the tomato purée and continue cooking until the mixture becomes thick and aromatic.
- 6
Make the curry - Stir in the cashew cream followed by ½–¾ cup hot water. Bring to a rolling boil over high heat, then reduce the heat, cover and cook until the onion is soft and the gravy has thickened.
- 7
Sauté the shiitake - Meanwhile, heat the remaining ½ tablespoon oil or ghee in a separate pan. Add the mushrooms and stir-fry over high heat for 4–5 minutes, until aromatic.
- 8
Bring everything together - Transfer the sautéed shiitake to the thickened curry. Cover and cook until the mushrooms are completely tender. If the curry becomes too thick, add a small splash of water.
- 9
Finish - Stir in the kasuri methi. Taste and adjust the salt or garam masala if necessary.
- 10
Serve - Finish with chopped coriander. Serve hot with basmati rice, roti, chapati, paratha or naan.