How to make Bamboo Tomato Curry -
Bamboo shoots cooked with tomatoes, peanuts and sesame seeds
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tinned bamboo shoots, Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Eggplant In Coconut Milk, Carrot And Onion Florentine, Malai Makai Palak, Matar Mushroom Bharta.
Bamboo Tomato Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bamboo Tomato Curry Recipe
Tinned bamboo shoots 1 cup
Tomatoes blanched, peeled and pureed 4-5 large
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Curry leaves 15-20
Onions finely chopped 2 medium
Roasted peanuts 2 tablespoons
Toasted sesame seeds (til) 2 tablespoons
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green chillies 3
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Yogurt 1/2 cup
Salt to taste
Tamarind pulp 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan, add mustard seeds, fenugreek seeds, curry leaves and onions and sauté well.
Step 2
Grind roasted peanuts and toasted sesame seeds with a little water to a coarse paste.
Step 3
Add ginger paste, garlic paste and a little water to the pan, mix well and sauté for a while.
Step 4
Slit green chillies and add along with turmeric powder, coriander powder and cumin powder and mix well. Add pureed tomatoes, mix well and cook for two to three minutes.
Step 5
Add bamboo shoots and sauté for a minute.
Step 6
Whisk yogurt till smooth.
Step 7
Add peanut-sesame paste to the pan along with a little water and mix well. Add whisked yogurt and mix.
Step 8
Add one cup of water and salt and mix well. Add tamarind pulp and mix. Cover and cook on medium heat for fifteen to twenty minutes, stirring occasionally.
Step 9
Serve hot.
Nutrition Info
Calories : 1140 Kcal
Carbohydrates : 82.2 gm
Protein : 30.2 gm
Fat : 76.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
