Aloo Tama
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a pot and sauté the onion and garlic until softened.
- Add the turmeric and cumin, cooking briefly.
- Add the chopped tomatoes and cook for 5–6 minutes until they break down.
- Add the potato, bamboo shoots and water, and bring to a boil.
- Simmer for 15–18 minutes until the potato is tender.
- Add the black-eyed peas and simmer for a further 5 minutes to heat through.
- Season with salt and garnish with chopped coriander before serving.
Introduction: A tangy, distinctive dish of bamboo shoots simmered with potato and black-eyed peas, its sourness a hallmark of Nepali home cooking.
Cultural Background: Aloo tama uses fermented bamboo shoots (tama), a distinctly Nepali ingredient that gives the dish its characteristic tang, and it remains one of the most recognisably Nepali flavour combinations found across the country.
Tips: Rinse the fermented bamboo shoots briefly if they seem very strong, to moderate the tang to taste. Simmer gently to let the flavours meld while keeping the potato pieces intact.
Variations: Add a chopped chilli for extra heat. Serve with rice as a light meal rather than a side.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
FAQs:
Q: What are tama (fermented bamboo shoots)?
A: Bamboo shoots that have been fermented, giving them a distinctive sour, tangy flavour central to several Nepali dishes.
Q: Where can I find fermented bamboo shoots?
A: Nepali, Tibetan or Southeast Asian specialty grocers typically stock them, often canned or in jars.
- Fermented bamboo shoots, sliced — 150 g (5 oz)
- Potatoes, cubed — 2
- Cooked black-eyed peas — 170 g (6 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Turmeric — 1 tsp
- Cumin — 1 tsp
- Tomatoes, chopped — 2
- Oil — 2 tbsp
- Water — 480 ml (16 fl oz)
- Salt — to taste
- Chopped coriander, to garnish
Please log in to leave a comment.