Bamboo Shoot Curry

Name: Bamboo Shoot Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g bamboo shoot (fresh or fermented, sliced; boil and drain if using fresh); 2 cup water (for boiling bamboo shoot); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit); 2 tbsp mustard oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt (divided); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

Tender bamboo shoots simmered in a lightly spiced onion-tomato gravy make a comforting curry with a gentle earthy flavor. It pairs beautifully with steamed rice or simple flatbreads for a satisfying Indian meal.

PREP

15m

COOK

30m

SERVES

1 KATORI

132 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the bamboo shoots.
1.Add bamboo shoot and 2 cups water to a pot.
2.Bring to a boil and cook for 10 minutes to mellow the sharp flavor.
3.Drain the bamboo shoots well and set aside.
TIPIf the bamboo shoot smells very strong, boil it once more in fresh water and drain again.
saute · ~7 min
Cook the onion base.
1.Heat mustard oil in a pan over medium heat until it just begins to smoke lightly.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until soft and light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili, then cook for 1 minute.
saute · ~6 min
Add tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook for 1 minute, stirring so the spices do not burn.
TIPA small splash of water helps the spice powders cook evenly without sticking.
simmer · ~15 min
Simmer the curry.
1.Add the boiled bamboo shoots and mix well with the masala.
2.Pour in 1 cup water and bring the curry to a gentle simmer.
3.Cover and cook for 12 to 15 minutes, stirring once or twice, until the flavors blend and the gravy thickens slightly.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
If using fresh bamboo shoots, boil and drain thoroughly to remove bitterness and any harsh smell before they go into the masala.
2
Heat mustard oil until it just starts smoking, then lower the heat; this softens its raw sharpness and gives a cleaner flavor.
3
Cook the onions to light golden, not dark brown, so the curry stays gently spiced and doesn't turn bitter.
4
Let the tomatoes become fully pulpy before adding the boiled bamboo shoots; this prevents a raw, acidic gravy.
5
After adding the shoots, fry them in the masala for a minute or two before adding water so they absorb the spices better.
6
The curry is ready when the gravy lightly coats the bamboo slices and the oil begins to show at the edges.
7
This curry tastes even better after a short rest, so make it 30 minutes ahead if you want deeper flavor.
8
Refrigerate leftovers for up to 2 days and reheat gently; add a splash of water if the gravy has tightened.

RECIPE VARIATIONS

Adapt it for your goals.

potato added

Potato-added

Add cubed boiled potatoes with the bamboo shoots for a heartier curry that stretches further and pairs especially well with roti.

fermented bamboo

Fermented-bamboo

Use fermented bamboo shoots for a tangier, more pungent version with deeper regional character; reduce boiling only if the flavor is already balanced.

coconut