Aloo Tama

Aloo Tama is bright, earthy, and unmistakably Nepali, balancing bamboo-shoot tang with comforting potato and beans.

Ingredients

• 1 cup Fermented bamboo shoot (tama)
• 1 cup Black-eyed peas, soaked overnight
• 3 medium Potato, cubed
• 1 Onion, chopped
• 2 Tomato, chopped
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1 tsp Turmeric
• 1 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 2 tsp Coriander powder
• 1 tsp Red chili powder
• 1/2 tsp Timur (Sichuan pepper), ground
• 1 Bay leaf
• 3 tbsp Mustard oil
• 1/4 cup Coriander leaves, chopped
• to taste Salt

Steps

1. Serves 3. Boil the soaked black-eyed peas in fresh water until tender but not collapsing, and keep the cooking liquid.
2. Rinse the tama, then boil it for 10 minutes in fresh water and throw that water away; this tames the sharp sourness and smell without losing the tang the dish is built on.
3. Heat the mustard oil until it smokes, take it off the heat for a moment, then add the fenugreek seeds and let them go dark brown.
4. Add the cumin seeds and bay leaf, then the onion, and cook until golden.
5. Stir in the garlic, ginger, turmeric, coriander powder and chili powder for a minute.
6. Add the drained tama and fry it for 5 minutes so it takes on the spices, then the tomato until it breaks down.
7. Add the potato, the cooked peas and their liquid, and enough water to make a loose curry.
8. Simmer 20-25 minutes until the potato is soft and starts to thicken the jhol, mashing a few cubes against the pot if you want it thicker.
9. Finish with timur and coriander leaves and serve with rice.

Nutrition

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