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Bambo Recipes - Aloo Tama of Nepal

This weeks recipe is Nepal's Aloo Tama, Aloo which translates to Potato and Tama which means non-fermented bamboo shoot. This very tasty and appetising dish is Nepal's Classic Bamboo dish for those who like curry flavour. It is cooked in almost every household of Nepal and thus the recipe vary from person to person as they all give their special touch to the recipe. Dish get its slightly pungent, sour flavour and a very strong aroma from the bamboo shoots.

Servings : 3-4


  • 1 cup bamboo shoots, Sliced
  • 2 cups potatoes, peeled, and cubed
  • 1 cup black-eyed peas (soaked overnight)
  • 1/2 cup onions, finely chopped
  • 1/2 cup tomato, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 red chillies
  • 1-2 green chillies, finely chopped
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 2 tablespoons oil
  • Salt to taste
  • Lemon juice to taste
  • Chopped cilantro leaves (for garnishing)

  • Over medium heat, in a pressure cooker/ pan add 2 tablespoon oil.
  • Add cumin powder & red chillies and sauté until dark.
  • Add garlic and ginger to the mix and sauté for few seconds.
  • Add onion and green chillies.
  • Sauté onions until light brown.
  • Add potatoes, and sauté for at least 5 minutes in medium heat.
  • Add little water so that mix doesn’t stick to the pan.
  • Then add turmeric, chilli, and coriander powder.
  • Add soaked beans, tomatoes and cook for few minutes.
  • All 2 cups of water and cover the lid of the pan.
  • Cook until potatoes are cooked.
  • Open the lid and add bamboo shoots and 1 cup water, cover it and let it simmer until desired consistency is reached.
  • Add salt and lemon juice to taste.
  • Garnish with cilantro leaves.
  • Your dish is ready to be served with rice / roti (Indian Bread).

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