Ingredients with Measurements:
- 1 lb sinki (dried fermented bamboo shoots)
- 1 cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 cup tomato puree
- 1 cup water
- 1/2 cup heavy cream
- 2 tbsp chopped fresh cilantro
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. Soak the sinki in water overnight or for at least 8 hours. Drain the water and rinse the sinki thoroughly.
2. In a mixing bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
3. Add the sinki to the yogurt mixture and coat well. Cover and marinate for at least 2 hours or overnight in the refrigerator.
4. Preheat the grill or oven to 400°F.
5. Thread the sinki onto skewers and grill or bake for 10-15 minutes, turning occasionally, until lightly charred.
6. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and lightly browned.
7. Add the tomato puree and water to the pan and bring to a simmer.
8. Add the grilled sinki to the pan and simmer for 10-15 minutes, stirring occasionally.
9. Stir in the heavy cream and chopped cilantro. Simmer for an additional 5 minutes.
10. Serve hot with rice or naan.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 30 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 22g
- Protein: 16g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Chicken or paneer can be used instead of sinki.
- Coconut cream can be used instead of heavy cream.
Variations:
- Add diced bell peppers and onions to the skewers for added flavor and texture.
- Use different spices or spice blends for a unique flavor profile.
Tips and tricks:
- Soak the sinki for at least 8 hours to ensure it is fully rehydrated.
- Use metal skewers to prevent them from burning on the grill.
- If using an oven, place the skewers on a baking sheet lined with parchment paper to prevent sticking.
Storage instructions:
- Store leftover sinki tikka masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sinki tikka masala in a pan over medium heat until heated through.
Presentation ideas:
- Serve the sinki tikka masala in a large bowl with rice or naan on the side.
- Garnish with additional chopped cilantro or a dollop of yogurt.
Garnishes:
- Chopped cilantro
- Yogurt
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt sauce)
Suggested side dishes:
- Saag paneer
- Aloo gobi
- Chana masala
Troubleshooting advice:
- If the sinki is too tough, soak it for a longer period of time before marinating.
Food safety advice:
- Ensure the sinki is fully rehydrated before consuming.
- Cook the sinki to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sinki is a traditional ingredient in Northeast Indian cuisine, particularly in the states of Assam and Nagaland.
Flavor profiles:
- Spicy, tangy, and slightly sour.
Serving suggestions:
- Serve the sinki tikka masala as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian