Aloo tama
Aloo tama, from above
VegVeganNepal

Aloo tama

Potatoes, sour bamboo shoots and black eyed beans in a tangy curry. Nepal's sourest comfort.

60 minTime
13 gProtein each
mediumSpice
10hPlan ahead. Soak for 10 hours first; the 60 minutes come after.
Tama1 chapter · 1 min read

Make it your way

Grandma's wayPotato, fermented bamboo shoot and black eyed beans.
The original
294kcalsame
13 gproteinsame
8 gfibresame
60minutessame

Classic aloo tama.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato3, cubed
Bamboo shoot1 cup fermented bamboo shoot (tama)
Lobia, dry (dried black eyed peas)¾ cup, soaked overnight
Mustard oil2 tbsp
Fenugreek seeds½ tsp
Cumin seeds½ tsp
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Onion1, chopped
Tomato2, chopped
Garlic3 cloves
Ginger2.5 cm
Green chilli2
Water2½ cups
Saltto taste

Method

4 steps
  1. 1Pressure cook the beans until soft.
  2. 2Heat mustard oil until smoking, then lower heat and fry fenugreek until dark.
  3. 3Add cumin, onion, garlic, ginger and chilli, then turmeric, chilli powder and tomato. Cook down.
  4. 4Add potato and bamboo shoot, fry 5 minutes, then beans and water. Simmer until potatoes are soft.
Serve it like this

Serve in a bowl beside steamed rice or sel roti, with coriander on top.

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Make it a meal

What goes with Aloo tama: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Nepali dal bhat60 min
On the side Aloo sadeko30 min
On the side Rayo ko saag15 min
A little snack Sel roti60 min
To drink Kokum sharbat25 min
Something sweet Qubani ka meetha45 min
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