NEPALI ALOO TAMA (POTATO CURRY)

 

Nepali Potato Curry (Aloo Tama)

Ingredients:

- For the curry:

  - 3 medium potatoes, peeled and cut into cubes

  - 1 cup bamboo shoots (tama), rinsed and sliced

  - 1/2 cup black-eyed peas, soaked overnight

  - 2 medium tomatoes, chopped

  - 1 medium onion, finely chopped

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 2 green chilies, chopped (optional)

  - 2 tablespoons mustard oil (or vegetable oil)

  - 1 teaspoon turmeric powder

  - 1 teaspoon cumin powder

  - 1 teaspoon coriander powder

  - 1 teaspoon red chili powder (adjust to taste)

  - 1 teaspoon garam masala

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

- For tempering (optional):

  - 1 teaspoon mustard seeds

  - 1 teaspoon cumin seeds

  - 2 dried red chilies

  - 1 tablespoon ghee or oil

Instructions:

1. Prepare the black-eyed peas:

   - Drain the soaked black-eyed peas and cook them in a pot of boiling water until tender. This usually takes about 25-30 minutes. Drain and set aside.

2. Cook the potatoes and bamboo shoots:

   - In a large pot, heat the mustard oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

   - Add the minced garlic, ginger, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.

   - Add the chopped tomatoes and cook until they soften and start to break down.

3. Add the spices:

   - Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine with the tomato mixture.

   - Add the cubed potatoes and sliced bamboo shoots to the pot. Stir to coat the vegetables with the spices.

   - Pour in enough water to cover the potatoes and bamboo shoots. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.

4. Combine all ingredients:

   - Once the potatoes are tender, add the cooked black-eyed peas to the pot. Stir to combine and let the curry simmer for another 5-10 minutes to allow the flavors to meld.

   - Adjust the seasoning with more salt if needed. Stir in the garam masala and let the curry simmer for a final 2-3 minutes.

5. Tempering (optional):

   - In a small pan, heat the ghee or oil over medium heat. Add the mustard seeds, cumin seeds, and dried red chilies. Let them sizzle for a few seconds until fragrant.

   - Pour this tempering mixture over the cooked curry and stir gently to incorporate.

6. Garnish and serve:

   - Garnish the Aloo Tama with fresh cilantro leaves. Serve hot with steamed rice or roti.