Aloo Tama
Aloo Tama is a traditional Nepali side dish featuring potatoes and fermented bamboo shoots. This vegan version offers a unique tangy flavor profile and a comforting texture, perfect alongside rice or flatbreads.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpotato, peeled and cubed
- 200 gfermented bamboo shoot, rinsed and chopped
- 200 gtomato, chopped
- 20 gginger, grated
- 3 clovegarlic, minced
- 1 pcsgreen chili, slit lengthwise
- 0.5 tspturmeric powder
- 1 tspcumin powder
- 1 tspcoriander powder
- 0.5 tspfenugreek seed
- 2 tbspmustard oil
- 3 cupwater
- 1 tspsalt
garnish
- 15 gfresh cilantro, chopped
Equipment
pot · grater · cutting board · knife
The method
Step by step
- 1
Heat the mustard oil in a large pot or deep pan over medium heat.
About 2 min
- 2
Add the fenugreek seeds and let them splutter for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the seeds, as they can turn bitter.
- 3
Stir in the minced garlic, grated ginger, and green chili.
- 4
Sauté for 1-2 minutes until the raw smell disappears.
About 2 min
- 5
Add the chopped tomatoes and cook, stirring occasionally, until they soften and break down, about 5-7 minutes.
About 7 min
- 6
Stir in the turmeric powder, cumin powder, and coriander powder.
- 7
Cook the spices for 1 minute, ensuring they don't burn.
About 1 min
- 8
Add the cubed potatoes and rinsed fermented bamboo shoots to the pot.
- 9
Pour in the water and add the salt.
- 10
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
About 25 min
Cook’s note: Check occasionally to ensure there is enough liquid and stir to prevent sticking.
- 11
Once the potatoes are cooked, remove from heat.
- 12
Garnish with fresh cilantro before serving.
Keep it good
Store leftover Aloo Tama in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave.
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