Aloo Tama is a traditional Nepali curry made with bamboo shoots, potatoes, and black-eyed peas. It is a flavorful and hearty dish often enjoyed with rice. Here’s how to make it:
Ingredients:
- 1 cup bamboo shoots, thinly sliced (fresh or canned)
- 2 large potatoes, peeled and diced
- 1 cup black-eyed peas (soaked overnight if using dried)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mustard seeds
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro, chopped for garnish
- 4 cups water or vegetable broth
Instructions:
- Prepare the Ingredients:
- If using dried black-eyed peas, soak them overnight. Drain and rinse before cooking.
- If using fresh bamboo shoots, boil them for about 10 minutes to remove any bitterness. Drain and set aside.
- Cook the Curry:
- In a large pot, heat the vegetable oil over medium heat.
- Add the mustard seeds and let them splutter.
- Add the finely chopped onion, garlic, ginger, and green chilies. Sauté until the onion is soft and translucent.
- Add the chopped tomatoes, ground turmeric, ground cumin, and ground coriander. Cook until the tomatoes break down into a sauce.
- Add the diced potatoes, sliced bamboo shoots, and black-eyed peas to the pot. Stir to combine with the spices.
- Pour in the water or vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the potatoes and black-eyed peas are tender. Stir occasionally and add more water if needed.
- Season and Serve:
- Season the curry with salt to taste.
- Garnish with fresh cilantro.
- Ladle the hot aloo tama into bowls and serve immediately.
Enjoy your Aloo Tama, a delicious and hearty Nepali bamboo shoot curry perfect for any meal!