Potatoes and Bamboo Shoot (Aaloo-Tama)- Nepali Curry


Potatoes, bamboo shoots, and black-eyed peas, referred to as Aloo-Tama, is one of the most popular Nepali dishes. It is served as a curry, and goes especially well with rice or bread.


  • 1 cup ‏dried black-eyed peas
  • 4 tablespoons ‏sunflower oil
  • 3g ‏Sichuan peppercorns
  • 1 teaspoon ‏cumin seeds
  • 5g ‏fenugreek seeds
  • 2 ‏medium red onions, thinly sliced
  • 5 ‏garlic cloves, minced
  • 3 ‏red potatoes, cut into 1/2-inch cubes
  • Salt to taste
  • 2 teaspoons ‏ground turmeric
  • 2 teaspoons ‏ground cumin
  • 2 teaspoons ‏ground coriander
  • 2 teaspoons ‏red chili powder
  • 2 cups ‏fermented bamboo shoots
  • 3 ‏medium tomatoes, thinly sliced
  • 1 ‏cup water
  • 1 bunch of fresh chopped coriander


Methods of Preparation 

  • Place the black-eyed peas in a bowl and cover them with water by at least an inch. Soak at room temperature for 12 to 24 hours. Drain and set aside.
  • Heat the sunflower oil in a large cast-iron skillet or dutch oven over medium heat. Add the Sichuan pepper seeds and cumin seeds and fry until the cumin seeds are dark brown, 3 to 4 minutes. Add the onions and garlic and cook, stirring often, until the onions are golden brown and soft, about 10 minutes.
  • Add the potatoes and cook over medium heat, uncovered and stirring often, until the potatoes start to soften, about 15 minutes. Stir in the soaked, drained black-eyed peas. Add the salt, turmeric, cumin, coriander, and red chile powder and cook, stirring occasionally, until the spices are very fragrant, about 3 minutes.
  • Add the bamboo shoots, stirring again to mix, and cook until the shoots are very soft, about 5 minutes. Add the tomatoes and the 1 cup water, and stir.
  • Cook over low heat until the potatoes and beans are very soft and the tomatoes are almost completely broken down, about 20 minutes.
  • Stir properly and finish with chopped coriander.

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