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Potato and Bamboo Shoot Curry (आलु तामा)

About Potato and Bamboo Shoot Curry (आलु तामा)

Aloo Tama, or Potato and Bamboo Shoot Curry, is a popular and flavorful staple in Nepali cuisine. It's a hearty and comforting dish often made with potatoes and fermented bamboo shoots (tama), giving it a unique tangy and slightly sour taste. It's especially enjoyed during the monsoon season when fresh bamboo shoots are readily available. This dish represents the resourceful use of seasonal ingredients and is a testament to Nepali culinary traditions.

Picture of Potato and Bamboo Shoot Curry

History

The history of Aloo Tama is deeply rooted in Nepal's agricultural traditions and the availability of seasonal produce. Bamboo shoots, especially tender young ones, have long been a part of the Nepali diet, particularly in rural areas where bamboo grows abundantly. The process of fermenting bamboo shoots, known as 'tama,' is an age-old method of preservation, allowing communities to enjoy this ingredient even outside of its peak season. The dish likely originated as a way for farmers to utilize available resources, combining humble potatoes and fermented bamboo shoots with simple spices for a nutritious and flavorful meal. Over time, it has evolved and become a beloved dish across different communities in Nepal, with regional variations in spices and cooking methods.

Fact 1

The unique tangy flavor of Aloo Tama comes from the fermentation of bamboo shoots.

How to prepare?

Potatoes - 3 medium, cubedFermented Bamboo Shoots (Tama) - 1 cupOnion - 1 medium, choppedTomato - 1 medium, choppedGinger-Garlic Paste - 1 tablespoonTurmeric Powder - 1/2 teaspoonCumin Powder - 1 teaspoonCoriander Powder - 1 teaspoonRed Chili Powder - 1/2 teaspoon, or to tasteFenugreek Seeds - 1/4 teaspoonMustard Oil - 2 tablespoonsCilantro - 2 tablespoons, chopped (for garnish)Salt - To tasteWater - 1 cup, or as needed

Learn step by step to prepare Potato and Bamboo Shoot Curry

  • 1
    Heat mustard oil in a pot or a deep pan over medium heat.
  • 2
    Add fenugreek seeds and let it splutter.
  • 3
    Add the chopped onion and sauté until golden brown.
  • 4
    Add ginger-garlic paste and saute for a minute until fragrant.
  • 5
    Add the chopped tomatoes and cook until softened.
  • 6
    Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute.
  • 7
    Add the cubed potatoes and stir well to coat them with the spices.
  • 8
    Add the fermented bamboo shoots (tama) and mix thoroughly.
  • 9
    Add water, salt and bring to a boil. Then lower the heat and cook covered, until the potatoes are tender.
  • 10
    Once the potatoes are cooked and the gravy has thickened, garnish with fresh cilantro.
  • 11
    Serve hot with rice or roti.
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