Nepalese Aloo Tama with Potatoes, Bamboo Shoots and Black-Eyed Peas
Aloo Tama is a savory Nepali curry made with potatoes, bamboo shoots, and black-eyed peas, cooked in spices for 40 minutes.
Aloo Tama is a unique blend of flavors and textures, showcasing the heart of Nepali cuisine. The combination of bamboo shoots and black-eyed peas adds depth to this dish.
Why This Recipe Works
Balanced flavors: The spices enhance the natural sweetness of the potatoes and bamboo shoots.
Nutrient-rich: Black-eyed peas provide protein and fiber, making the dish hearty and satisfying.
Textural contrast: The crunch of bamboo shoots complements the softness of potatoes for a delightful bite.
Chef's Pro Tip: Allow the dish to rest for 5 minutes after cooking to let the flavors meld before serving.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Heat oil in a pot over medium heat. Add cumin seeds and let them splutter.
- 2
Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
- 3
Stir in turmeric, coriander, and red chili powder. Cook for 1-2 minutes until fragrant.
- 4
Add potatoes, bamboo shoots, and black-eyed peas. Mix well to coat in spices.
- 5
Pour in water, add salt, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- 6
Once cooked, adjust seasoning, and garnish with fresh cilantro before serving.
Nutrition Facts
Per serving
fat
12g
carbs
45g
fiber
8g
sodium
300mg
protein
10g
calories
320
Related Kitchen Tips
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