Saucepan@saucepan · Shared this recipeFollowNepali · dinnerNepali Aloo TamaA comforting Nepali curry with potatoes, fermented bamboo shoots, and black-eyed peas in a tangy, spice-laden tomato broth ready in under an hour.total55 minprep20 mincook35 minservings4Original recipe on delishglobe.comKeep this recipeAdd a copy of Nepali Aloo Tama to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 medium potatoes, peeled and cubed1 cup fermented bamboo shoots, tama, rinsed and drained1 cup cooked black-eyed peas, or canned, drained and rinsed1 large tomato, finely chopped1 small onion, finely chopped4 garlic cloves, minced1 inch fresh ginger, grated2 green chillies, slit lengthwise1 tsp turmeric powder1.5 tsp cumin powder1.5 tsp coriander powder0.5 tsp fenugreek seeds1 tsp red chilli powder, adjust to taste0.5 tsp garam masala, optional1 tsp salt, adjust to taste3 tbsp mustard oil, or vegetable oil1.5 cup waterFresh coriander leaves ), chopped (for garnishJuice of ½ lemon, optional, for brightnessStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat mustard oil in a deep pan until smoking, then reduce heat. Add fenugreek seeds and cook until they darken slightly, without burning, to give an authentic nutty bitterness.2Step 2: Add onions, garlic, and ginger. Sauté over medium heat until onions are golden and aromatic, stirring often to prevent sticking and ensure even browning.3Step 3: Add tomatoes and green chillies. Cook until tomatoes soften and blend in, mashing slightly with the back of a spoon for a thicker base.4Step 4: Add turmeric, cumin, coriander, red chilli powder, and salt. Stir and toast spices for 1 to 2 minutes to deepen flavor.5Step 5: Add potatoes and mix to coat with the masala. Cook uncovered for 5 minutes, stirring occasionally to prevent burning and let the spices infuse.6Step 6: Pour in water and bring to a boil. Lower heat, cover, and simmer potatoes for 12 to 15 minutes until just tender; do not overcook as they will cook further with bamboo shoots.7Step 7: Stir in bamboo shoots and black-eyed peas. Simmer uncovered for 10 minutes; the bamboo shoots release their tang into the broth.8Step 8: Taste and adjust seasoning. If you prefer more tang, add lemon juice. For extra warmth, stir in a pinch of garam masala at the end.9Step 9: Simmer uncovered for a final 5 minutes to slightly thicken. Stir occasionally to prevent sticking.10Step 10: Turn off heat and let sit a few minutes to settle flavors. Serve hot, garnished with fresh coriander.getsaucepan.com/r/4bbf8d5d-b825-413b-a60b-e4e09173a9f9 · Original: https://delishglobe.com/recipe/nepali-aloo-tama/
