Aloo Tama (Potato and Bamboo Shoot Stew)

Tama is a traditional Nepali dish made from fermented bamboo shoots, often cooked with black-eyed peas and potatoes. Known for its unique sour flavor.Tama is a delicious and satisfying dish that is not only flavourful but also rich in nutrients. The bamboo shoots are packed with fibre, vitamins, and minerals, making this curry a healthy and wholesome meal. Try this Nepalese delicacy today and savour the unique and hearty flavours of this delightful dish.

Timer iconPrep Time

10 - 15 mins

Cook iconCook Time

25 - 35 mins

ingredients iconIngredients:

instruction iconInstructions:

Prepare the Bamboo Shoots

  1. To prepare the bamboo shoots, first, remove the outer layers until the soft compact white flesh appears. Cut them into half or quarters, and then cut them into thin slices. Wash the bamboo slices and boil them in water in a pot for about 20 minutes. This will make the shoots softer and reduce their bitterness. Drain the water and immerse the shoots in cold water.

Prepare Spice paste

  1. Heat 2-3 tablespoons of vegetable oil in a pan, and fry the fenugreek seeds until lightly brown and fragrant.
  2. Add the finely sliced onion,ginger and garlic paste, and green chillies. Fry them for about a minute or until they become soft and light brown.
  3. Add the cumin, coriander, turmeric and red chilli powder, and the tomatoes. Stir and cook for 3-4 minutes with the lid on or until the tomatoes melt.

Bamboo Shoots

  1. Mix and cook potatoes cube for 2-3 minutes with the spices.
  2. Add the boiled bamboo shoot slices and stir-fry them for about 4-5 minutes. Sprinkle the salt and pepper.
  3. Squeeze the lemon juice and 1 cup of water and cook for another 3-4 minutes with the lid on.
  4. Finish by sprinkling the finely chopped coriander leaves and serve.

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