Shiitake Mushroom Curry Recipe – Authentic Indian Gravy

Last Updated on 4 months by Neha Deshmukh

Shiitake Mushroom Curry Recipe – Authentic Indian Gravy

Introduction

There’s just something so comforting about a warm, fragrant curry, isn’t there? I remember the first time I really got Indian cooking – it was trying to recreate my grandmother’s gravy, and honestly, it took a few attempts! This Shiitake Mushroom Curry is a little bit of that journey, blended with my love for earthy mushrooms. It’s a beautiful, rich curry that’s surprisingly easy to make, and it’s become a regular in my kitchen. I hope it finds a place in yours too!

Why You’ll Love This Recipe

This isn’t your average mushroom curry. The star here is the shiitake mushroom, which brings a lovely umami depth. We’re building a truly authentic Indian gravy, packed with flavour and a gorgeous colour. It’s a little bit special, but still totally achievable for a weeknight dinner. Plus, it’s wonderfully versatile – perfect with rice or naan!

Ingredients

Here’s what you’ll need to create this delicious Shiitake Mushroom Curry:

• 300 grams fresh shiitake mushrooms
• 1 cup chopped medium yellow onion
• 1 teaspoon grated inch ginger knob
• 3 teaspoons minced garlic cloves
• 3 cups pureed ripe tomatoes
• 20 cashew nuts
• 2 tablespoons oil/ghee
• 1 bay leaf
• 1 teaspoon cumin seeds
• 2 green cardamoms
• 2 inch piece cinnamon
• 1 teaspoon Kashmiri red chili powder
• 1½ teaspoons coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things make this curry extra special:

• Shiitake Mushrooms: These aren’t your everyday button mushrooms. Shiitakes have a meaty texture and a fantastic, almost woodsy flavour that really shines in this curry. Don’t skimp – they’re worth it!
• Cashew Paste: This is the secret to a super creamy, rich gravy. Soaking the cashews makes them blend beautifully. Trust me, it makes all the difference.
• Kashmiri Red Chili Powder: This isn’t about heat, it’s about colour. Kashmiri chili powder gives the curry a vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores, or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in a pan over medium heat. Once shimmering, add the bay leaf, cumin seeds, cardamoms, and cinnamon. Sauté for about 30 seconds, until fragrant – you’ll know it when you smell it!
2. Add the chopped onions and cook until they turn a lovely golden brown. This takes patience, but it’s worth it for the flavour. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.
3. Now, deglaze the pan with a splash of water – this lifts all those lovely browned bits from the bottom. Add the Kashmiri red chili powder, coriander powder, cumin powder, turmeric, salt, and garam masala. Cook for a minute, stirring constantly, until the spices are fragrant.
4. Pour in the tomato puree and cook until it thickens and the oil starts to separate from the sides. This usually takes about 5-7 minutes.
5. While the gravy is simmering, blend the soaked cashews into a smooth paste with a little hot water or coconut milk. Add this cashew paste to the gravy and simmer for another 5-10 minutes, until the gravy thickens to your liking.
6. Clean and slice the shiitake mushrooms. In a separate pan, sauté them in a little oil until they’re lightly browned and aromatic.
7. Add the sautéed mushrooms to the curry. Cover the pan and cook for another 5-7 minutes, or until the mushrooms are tender.
8. Finally, finish with a sprinkle of kasuri methi (crushed between your palms to release its flavour) and garnish with fresh cilantro. Serve hot with rice or naan!

Expert Tips

• Don’t rush the onion step! Properly browned onions are the foundation of a great curry.
• Taste as you go! Adjust the salt and spices to your liking.
• If the gravy is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: Swap the cashew paste for full-fat coconut cream for a deliciously creamy, plant-based curry. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like a bit more heat, add a pinch of cayenne pepper or increase the amount of Kashmiri red chili powder.
• Festival Adaptation: During Navratri, you can easily adapt this recipe using permitted ingredients like potatoes and paneer instead of mushrooms, and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Shiitake Mushroom Curry is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• A side of raita (yogurt dip) to cool things down
• A simple salad for a fresh contrast

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to a month.

FAQs

• What type of rice pairs best with this Shiitake Mushroom Curry? Basmati rice is the classic choice, but jeera rice (cumin rice) also works beautifully.
• Can I use dried Shiitake mushrooms instead of fresh? You can, but you’ll need to rehydrate them first. Soak them in hot water for about 30 minutes, then drain and slice before sautéing.
• How can I adjust the thickness of the gravy? Add hot water to thin it out, or simmer for longer to thicken it.
• What is Kasuri Methi and where can I find it? Kasuri methi is dried fenugreek leaves. It has a unique, slightly bitter flavour that adds a lot of depth to Indian dishes. You can find it at most Indian grocery stores, or online.
• Can this curry be made ahead of time? Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. Just add the mushrooms when you’re ready to serve.