Aloo Tama (Nepali Potato and Bamboo Shoot Curry)
Local name: आलु तामा
In short: Potatoes, black-eyed peas and tangy fermented bamboo shoots simmered with cumin, turmeric, garlic and tomato into a sour, savory curry. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 8 h
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Aloo tama is a sour, savory curry made with potato and tama, the fermented bamboo shoots that are one of Nepal's signature flavors. Black-eyed peas make it filling, and the broth is lightly spiced with cumin, fenugreek, turmeric and tomato. It is eaten with rice as part of dal bhat, and it is especially popular in the hills and in Newar homes. The smell of the bamboo shoots is strong in the jar but mellows as the curry simmers.
Instructions
- Cover the soaked peas with fresh water and simmer for 25 to 30 minutes until just tender. Drain, keeping the cooking liquid. Skip this step if using canned peas.
- Pour hot water over the bamboo shoots and leave for 2 minutes, then drain and squeeze. This softens the strongest smell.
- Heat the oil in a pot over medium heat. Add the fenugreek and cumin and cook for 20 seconds, then add the onion and cook for 5 minutes until golden.
- Stir in the garlic and ginger for 1 minute, then the turmeric, coriander and chili powder for 30 seconds. Add the tomato and cook for 3 minutes.
- Add the potatoes and stir for 2 minutes, then add the bamboo shoots and stir for 2 minutes more.
- Add the peas, the water (or 250 ml / 1 cup of the pea cooking liquid plus 250 ml water) and the salt. Simmer for 20 minutes until the potatoes are soft.
- Mash a few potato pieces against the side of the pot to thicken the broth. Stir in the green chilies and coriander and serve hot with rice.
Tips
- Fermented bamboo shoots are sold in jars and packets at Nepali, Indian and Asian grocery stores. If you only find plain canned bamboo shoots, use them and add 1 tablespoon of lemon juice at the end for sourness.
- The curry tastes better the next day, once the flavors have settled. Add a splash of water when reheating.
Questions and answers
What is tama?
Tama is fermented bamboo shoot, with a sour, slightly funky flavor. It is used in soups and curries across Nepal and is sold jarred or in packets.
Does aloo tama smell strong?
Yes, the bamboo shoots smell strong in the jar. Rinsing them in hot water and simmering them in the curry mellows the smell and leaves a pleasant sourness.
Can I make aloo tama without black-eyed peas?
Yes. Use other beans such as navy beans or cooked chickpeas, or leave the beans out for a lighter curry.
How long does it take to make Aloo Tama (Nepali Potato and Bamboo Shoot Curry)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Aloo Tama (Nepali Potato and Bamboo Shoot Curry)?
About 240 kcal per serving, with 8 g of protein, 36 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 36 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
