Bamboo shoot curry Recipe

Indian · Main course · 45 min total

A fragrant and mildly spicy curry made with tender bamboo shoots, perfect for a comforting meal with rice or roti.

Ingredients

• 2 cups boiled bamboo shoots, sliced
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies; cook for 1 minute until fragrant.
4. Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until oil separates.
5. Add sliced bamboo shoots and salt. Mix well and cook for 5 minutes.
6. Add 1 cup water, cover, and simmer for 20 minutes until bamboo shoots are tender and curry thickens.
7. Sprinkle garam masala and garnish with fresh coriander. Serve hot.

Tips

• Use canned or vacuum-packed bamboo shoots; rinse well before use.
• For a richer curry, add 1/4 cup coconut milk at the end.
• Adjust spice levels to taste.

More about Bamboo shoot curry →