Potato Bamboo shoots Curry | Aloo Tama

Learn how to make Aloo Tama, a traditional Nepalese curry made with potatoes, bamboo shoots, and black-eyed peas. This tangy, savory dish is perfect for cozy meals and pairs beautifully with steamed rice. Follow along with PabsKitchen for step-by-step instructions to create this hearty comfort food favorite.

Cooking Time: 40-45 minutes

Serves: 4-5

Ingredients

• Potatoes (Aloo): 500g, diced (about 2-3 large potatoes)

• Bamboo Shoots (Tama): 200g, sliced (use fermented Tama if possible)

• Black-Eyed Peas (Bodi): 200g, boiled until tender

• Spices & Seasonings:

  • Turmeric Powder: ½ tsp

  • Coriander Powder: 1 tsp

  • Cumin Powder: 1 tsp

  • Red Chili Powder: ½ tsp (adjust to taste)

  • Panch Phoron: 1 tsp

  • Green or Red Chilies: 2, chopped

  • Garlic: 3 cloves, grated

  • Ginger: 1-inch, grated

  • Bay Leaf: 1

  • Salt: to taste

  • Tomato: 1 large, diced

  • Red Onion: 1 medium, sliced

  • Oil: 1.5-2 tbsp (mustard oil is traditional)

• Cooking Liquid: 2-3 cups water or vegetable broth (adjust for preferred thickness)

Instructions

Step 1: Prep Ingredients

1. Dice potatoes into bite-sized pieces. Set aside.

2. Roughly chop bamboo shoots and set aside.

3. Prepare black-eyed peas (boiled until tender), diced tomato, sliced onion, chopped chilies, bay leaf, grated garlic, and ginger.

Step 2: Sauté Bamboo Shoots

1. In a large karai (or pot), heat ½ tbsp mustard oil over medium heat.

2. Add chopped bamboo shoots with a pinch of turmeric. Sauté for 2-3 minutes until excess liquid evaporates. Set aside.

Step 3: Aromatic Base

1. Wipe the pot clean, then add another tbsp of mustard oil.

2. When hot, add Panch Phoron and let sizzle. Then, add sliced onion and ½ tsp salt; cook for 4-5 minutes until onions caramelize.

3. Add grated ginger, garlic, bay leaf, and chilies. Sauté for 1-2 minutes until fragrant.

Step 4: Potatoes and Spices

1. Add diced potatoes, ½ tsp turmeric, 1 tsp coriander, 1 tsp cumin, and ½ tsp red chili powder. Stir well, cooking for 1 minute.

2. Add 2 tbsp water, cover, and cook for 4-5 minutes.

Step 5: Tomato and Black-Eyed Peas

1. Uncover, add chopped tomato, stir, and cook covered for 3-4 minutes until softened.

2. Stir in the boiled black-eyed peas and bamboo shoots. Sauté for 2 minutes.

Step 6: Simmering the Curry

1. Pour in 2-3 cups water or broth, add salt to taste, and bring to a boil.

2. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.

Step 7: Final Touches

1. Optionally, mash some potato cubes for thickness. Taste and adjust salt if needed.

2. Remove bay leaf, sprinkle with chopped coriander, and serve.

Serve: Enjoy with steamed rice, spicy pickle, and cucumber salad for a comforting Nepalese meal!