Vegetarian Shiitake Keema Curry

Vegetarian keema curry with dried Shiitake and soy meat full of Umami!
Guanylate in dried Shiitake makes the Umami of other ingredients come through strongly and enhances the flavor of spices, resulting in a delicious keema curry with only vegetables.
It tastes great right away, but if you let it sit for a while, the Umami will increase and taste even better. Please warm it up just before eating.

World

Traditional

Vegitable

Ingredients (Serves 4)

2 Tbsp + 1 tsp Coriander powder -spice A
1 Tbsp Cumin powder -spice A
2 tsp Turmeric powder -spice A
2 tsp Cardamom powder -spice A
1/4 tsp Chili pepper powder -spice A
240g Onion, finely chopped
24g Cloves garlic, minced
12g Ginger clove, chopped
20g Butter or ghee
2 Tbsp Vegetable oil
1/2 tsp Whole cumin seeds
60g Soybean meat (Soya Meat)
30g Dried Shiitake mushrooms (soaked in water and cut into 5 mm cubes)
500ml Shiitake soaking water
180g Canned Diced Tomatoes
2 Tbsp Tomato paste
1 Tbsp Parmesan cheese (powdered cheese)
1 1/2 tsp Salt
1/2 tsp Miso
100g Green peas frozen or boiled
2 tsp Garam masala
as needed Coriander (optional)
as needed Lemon (to taste)

Steps

Soak dried Shiitake and soybean meat in water. Mix ingredients for mixed spice A.

Chop onion, garlic, and ginger.

Heat Vegetable oil and butter in a frying pan over low heat. Add whole cumin seeds and aromatize without burning.

Add onion, garlic, and ginger and saute. Once the butter is coated, cook over low heat with the lid closed for 5 minutes.

Cut Shiitake into 5 mm cubes. Drain soybean meat in a colander and squeeze lightly.

Add Shiitake, soy meat, Shiitake soaking water, and canned diced tomatoes to the pan, cover, and simmer over medium heat for 10 minutes.

Take off the lid, add the mixed spices, tomato paste, Parmesan cheese, miso, and salt, and bring to a boil, stirring with a spatula.

When the soup is gone, add the green peas and cook further over low heat until the flavors are absorbed.

Add garam masala at the end and mix well.

Garnish with Coriander and lemon, if desired.

Point

Our Shiitake amps up the taste of all cuisines! The students of IHM Pusa exhibited a marvelous demonstration at the Japan Food and Agriculture Symposium organized by the Japanese Embassy at Le Meridien, New Delhi. The students made a mouth-watering combination of Indian and Japanese cuisine, where they made a Japanese version of Soya Keema by adding Shitake Mushroom. https://sugimoto.co/en/boost-vegetarian-tastes/

The long version is here. https://vimeo.com/787263880

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?