Bamboo Shoot and Potato Curry

Name: Bamboo Shoot and Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Nepalese
Ingredients: 2 fresh chillies, halved lengthways; 1 heaped tsp finely grated fresh ginger; 1 heaped tsp finely grated garlic; 1 tsp fine salt; 1 tsp ground turmeric; ½ tsp Kashmiri chilli powder; 2 medium potatoes (approx. 350 g), cut into 1-inch cubes; 2 medium tomatoes (approx. 150 g), roughly chopped; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 1 medium onion, finely sliced; 1 tsp panch phoron (Bengali five spice); 1 tsp panch phoron (Bengali five spice); 2 tbsp vegetable, sunflower or rapeseed oil; 1 tsp mango powder (amchoor); 1 tsp mango powder (amchoor); 1 tsp ground cumin; 1 tsp ground coriander; 440 g bamboo shoots; 700 ml water; 1 x 400 g jar or tin of black-eyed beans

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

This recipe is a favourite in the northeast Indian state of Sikkim, a region that borders Tibet, Bhutan and Nepal. Typically, it’s made with fresh bamboo shoots, but is also great with tinned bamboo, which is easy to get hold of.

Ingredients

2 tbsp vegetable, sunflower or rapeseed oil
1 tsp panch phoron (

Asia
India
Nepal
China
Bhutan
Sikkim
Lunch
Gluten-free
Vegan
Tibet

Method

Heat the oil in a wide, deep pan with a lid. Add the panch phoron (Bengali five spice) and then the sliced onion and salt.
Allow the onion to soften and lightly bronze over the next 4 to 5 minutes before adding the grated garlic and ginger along with the fresh chillies.
After a minute, add the chopped tomatoes followed by the cubed potatoes. Coat the