Nepali Potato and Bamboo-Shoot Curry (Aloo Tama)
आलु तामा Aloo TamaSay it: AH-loo TAH-mah
Aloo tama is a beloved Nepali homestyle curry of potatoes, black-eyed beans and fermented bamboo shoots. It is eaten across Nepal as an everyday meal, most often with steamed rice, and its bright, tangy flavor comes from the bamboo shoots and tomatoes. The dish is gently spiced with cumin, fenugreek, ginger and chili, while mustard oil gives it a distinctive warmth. Hearty potatoes and soft beans make it filling, and a squeeze of lemon balances the sourness.
Nepali Potato and Bamboo-Shoot Curry (Aloo Tama)
आलु तामा, Aloo Tama
Pronounced AH-loo TAH-mah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beans
Curry
To finish
Method
Drain the soaked black-eyed peas and put them in a saucepan with the 3 cups (720 ml) water. Bring to a boil, skim off any foam, then lower the heat and simmer for 25–30 minutes, until the beans are tender but still hold their shape. Drain well and set aside.
Heat the mustard oil in a heavy pot over medium-high heat until it shimmers; if it starts to smoke, pull it off the heat for a few seconds to mellow. Add the fenugreek seeds and fry for 10–15 seconds, until dark golden, then add the cumin seeds and asafoetida and let them sizzle for 5 seconds.
Add the onion and cook for 5–6 minutes, stirring, until soft and golden at the edges. Add the ginger and garlic and cook for 1 minute more, until fragrant.
Stir in the tomatoes, turmeric, ground coriander, chili powder and salt. Cook for 6–8 minutes, mashing the tomatoes, until they collapse and the oil separates at the edges of the pan.
Add the potatoes and stir to coat with the masala. Cook for 2–3 minutes, then add the drained beans, fermented bamboo shoots and 1 cup (240 ml) water. Bring to a gentle simmer.
Cover and cook for 20–25 minutes, stirring once or twice, until the potatoes are fork-tender and the curry has thickened. Add the green chilies for the last 5 minutes.
Taste and adjust salt; add lemon juice only if the curry needs more tang. Stir in the cilantro, take off the heat and rest for 5 minutes before serving with rice.
Regional variants
Some families add a pinch of jimbu (Himalayan dried herb) or a dried red chili to the tempering; in homes without tama, canned bamboo shoots with extra lemon are used as a quick stand-in.
Cook's notes
- Rinse the fermented bamboo shoots well if they smell very sharp; a short rinse keeps the tang without overwhelming the curry.
- Keep the heat moderate when frying fenugreek — it turns bitter quickly if it scorches.
- The curry thickens as it sits; loosen leftovers with a splash of water when reheating.
Serve with
Steamed basmati or long-grain rice, a spoonful of tomato achaar and crisp papad.
Make ahead and storage
Keeps refrigerated for up to 3 days; the flavor deepens. Reheat gently on the stove with a splash of water.
