🇳🇵 Nepal recipe
Aloo Tama
Aloo tama is a distinctive Nepali curry that combines two unlikely partners: potatoes (aloo) and fermented bamboo shoots (tama). The bamboo shoots give the dish a uniquely sour, funky depth that cannot be replicated with any other ingredient. Simmered with black-eyed peas in a turmeric-spiced broth, aloo tama is a comfort food that embodies the resourcefulness of Nepali hill cuisine, transforming preserved ingredients into something deeply satisfying.
Prep20 mins + soaking
Cook50 mins
Serves4
Difficultymedium
Ingredients
- 3 medium potatoes, peeled and cut into large chunks
- 1 cup fermented bamboo shoots (tama), rinsed and sliced
- 1/2 cup dried black-eyed peas, soaked for 4 hours
- 1 medium onion, finely diced
- 2 medium tomatoes, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1 teaspoon fenugreek seeds
- 2 tablespoons mustard oil
- 4 cups water
- Salt to taste
- Fresh cilantro for garnish
- 2 green chilies, slit
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 195
- Protein
- 5 g
- Carbs
- 28 g
- Fat
- 7 g
