Sabji with Shiitake

Shiitake bring out the aroma of the curry and potatoes. Using plenty of tomatoes brings out an amazingly delicious synergy. Shiitake has two kinds of aroma. 1st Arom => Smelling with noses before eating. 2nd aroma => Feeling of fragrance after eating. The 2nd aroma boosts the aromas of curry and potatoes. Recipe created by: DRY and PEACE

Ingredients (serves 2)

  • 3 pieces Dried shiitake mushrooms
  • 2 (300 g) Potatoes
  • 2 (250 g) Tomatoes
  • 1 tsp Ginger (minced)
  • as needed Cooking Oil
  • 1 tsp Curry powder -A
  • 1/3 tsp Turmeric -A
  • a little more than 1/2 tsp Salt -A
  • 50 ml Shiitake soaking liquid


Rinse dried Shiitake mushrooms, soak in water to rehydrate and slice. Save the soaking liquid for later use.
Dice potatoes and tomatoes into 1.5 cm cubes.
Add a layer of oil to a pot and saute the minced ginger until fragrant. Squeeze water out of 1) and 2) and stir fry on medium heat.
Season 3) with the ingredients marked A and stir fry briefly, then add shiitake soaking liquid, cover with a lid, and steam-fry on low heat until potatoes are cooked through.


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