🇮🇳 Indian Vegetarian

Mughlai Tandoori Bamboo Shoot

Name: Mughlai Tandoori Bamboo Shoot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Yogurt; 1 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Chili Powder; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 250 g, chopped Bamboo Shoots; 1 tsp Ground Coriander; 1 tsp Red Chili Powder

🇮🇳 Indian

Mughlai kitchens keep their bamboo shoot tandoori close to the chest — this version follows the house rules: slow masala, honest heat. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Yogurt1/2 cup
Ginger Garlic Paste1 tbsp
Kashmiri Chili Powder2 tsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Bamboo Shoots250 g, chopped
Ground Coriander1 tsp
Red Chili Powder1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Marinate twice — dry spices first, then the yogurt coat — and char under the hottest grill you own.
6
Add the bamboo shoots, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Bhunao patiently — the moment the oil separates is when the real flavour begins.

Cook it with your pantry → Share this page: /dish/29403

Watch how it's made

Video: Making of Bamboo Chicken · on YouTube