Begin by heating mustard oil in a deep pan until it reaches smoking point, then reduce the heat. Add fenugreek seeds and allow them to darken slightly without burning. This adds an authentic nutty bitterness typical of Nepali cuisine.

Add chopped onions, garlic, and ginger to the pan. Sauté over medium heat until the onions turn golden and aromatic. Stir often to prevent sticking and ensure even browning.

Toss in the chopped tomato and green chillies. Cook until the tomato softens and blends into the mixture. Use the back of your spoon to mash the tomato slightly for a thicker base.

Sprinkle in turmeric, cumin, coriander, red chilli powder, and salt. Stir well and let the spices toast for 1 to 2 minutes. This step deepens the flavour and activates the spice oils.

Add the cubed potatoes and mix thoroughly to coat them with the masala. Cook uncovered for 5 minutes, stirring occasionally to prevent burning and allow the spices to infuse into the potatoes.

Pour in water and bring to a boil. Lower the heat, cover the pan, and let the potatoes simmer for 12 to 15 minutes or until just tender. Do not overcook, as they will continue to cook later with the bamboo shoots.

Once the potatoes are tender, stir in the bamboo shoots and black-eyed peas. Let them simmer uncovered for another 10 minutes. The bamboo shoots will release their signature tang into the broth.

Taste the curry and adjust seasoning. If you prefer a tangier finish, add a squeeze of lemon juice. For added warmth, stir in a pinch of garam masala at the end of cooking.

Simmer uncovered for a final 5 minutes, allowing the curry to slightly thicken. Stir occasionally to ensure nothing sticks to the base of the pan.

Turn off the heat and let the dish sit for a few minutes to settle the flavours. Serve hot, garnished with fresh coriander. Aloo Tama pairs beautifully with plain rice or roti and is best enjoyed piping hot with a spoonful of achar or a dollop of plain yoghurt on the side.