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:Â 40-45 minutes
Serves:Â 4-5
Ingredients
Potatoes (Aloo):Â 500g, diced (about 2-3 large potatoes)
Bamboo Shoots (Tama):Â 200g, sliced (use fermented Tama if possible)
Black-Eyed Peas (Bodi):Â 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:Â 2-3 cups water or vegetable broth (adjust for preferred thickness)
Instructions
Step 1: Prep Ingredients
Dice potatoes into bite-sized pieces. Set aside.
Roughly chop bamboo shoots and set aside.
Prepare black-eyed peas (boiled until tender), diced tomato, sliced onion, chopped chilies, bay leaf, grated garlic, and ginger.
Step 2: Sauté Bamboo Shoots
In a large karai (or pot), heat ½ tbsp mustard oil over medium heat.
Add chopped bamboo shoots with a pinch of turmeric. Sauté for 2-3 minutes until excess liquid evaporates. Set aside.
Step 3: Aromatic Base
Wipe the pot clean, then add another tbsp of mustard oil.
When hot, add Panch Phoron and let sizzle. Then, add sliced onion and ½ tsp salt; cook for 4-5 minutes until onions caramelize.
Add grated ginger, garlic, bay leaf, and chilies. Sauté for 1-2 minutes until fragrant.
Step 4: Potatoes and Spices
Add diced potatoes, ½ tsp turmeric, 1 tsp coriander, 1 tsp cumin, and ½ tsp red chili powder. Stir well, cooking for 1 minute.
Add 2 tbsp water, cover, and cook for 4-5 minutes.
Step 5: Tomato and Black-Eyed Peas
Uncover, add chopped tomato, stir, and cook covered for 3-4 minutes until softened.
Stir in the boiled black-eyed peas and bamboo shoots. Sauté for 2 minutes.
Step 6: Simmering the Curry
Pour in 2-3 cups water or broth, add salt to taste, and bring to a boil.
Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
Step 7: Final Touches
Optionally, mash some potato cubes for thickness. Taste and adjust salt if needed.
Remove bay leaf, sprinkle with chopped coriander, and serve.
Serve:Â Enjoy with steamed rice, spicy pickle, and cucumber salad for a comforting Nepalese meal!
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