Nepali Aloo Tama (Potato & Bamboo Shoot Curry)
Aloo Tama is a bold and earthy Nepali curry made with potatoes, fermented bamboo shoots, and black-eyed peas. Known for its tangy depth and warming spices, this hearty dish captures the soul of traditional mountain cooking.
Ingredients
- 3 medium potatoes peeled and cubed
- 1 cup fermented bamboo shoots tama, rinsed and drained
- 1 cup cooked black-eyed peas or canned, drained and rinsed
- 1 large tomato finely chopped
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 inch fresh ginger grated
- 2 green chillies slit lengthwise
- 1 tsp turmeric powder
- 1½ tsp cumin powder
- 1½ tsp coriander powder
- ½ tsp fenugreek seeds
- 1 tsp red chilli powder adjust to taste
- ½ tsp garam masala optional
- 1 tsp salt adjust to taste
- 3 tbsp mustard oil or vegetable oil
- 1½ cups water
- Fresh coriander leaves chopped (for garnish)
- Juice of ½ lemon optional, for brightness
Nutrition
Serving: 1Calories: 311kcalCarbohydrates: 46gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 680mgPotassium: 994mgFiber: 9gSugar: 6gVitamin A: 281IUVitamin C: 42mgCalcium: 65mgIron: 4mg
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