Aloo TamaPotato and Fermented Bamboo Shoot Curry
A rustic Nepali curry of potatoes and fermented bamboo shoots, with a deep savory base of onion, tomato, ginger, and garlic and a gentle tang that defines the dish.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Curry Base
- 35mlMustard Oil
- 4gCumin Seeds
- 140gOnion (finely chopped)
- 12gGarlic (crushed)
- 10gFresh Ginger (crushed)
- 220gTomato (finely chopped)
- 4gTurmeric Powder
- 4gChili Powder
- 10gSalt
Curry
- 500gPotato (peeled and cut into chunks)
- 250gFermented Bamboo Shoots (rinsed)
- 700mlWater
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the mustard oil in a pot over medium heat. Add the cumin seeds and let them sizzle until fragrant.
- 02
Add the onion, garlic, and fresh ginger and cook until the onion softens and begins to color.
- 03
Stir in the tomato, turmeric powder, chili powder, and salt, then cook until the tomato thickens and the oil begins to separate from the masala.
- 04
Add the potato and the fermented bamboo shoots to the pot and stir well so they are coated with the spiced base.
- 05
Pour in the water and bring the curry to a boil at 100°C (212°F).
- 06
Lower the heat and simmer until the potatoes are tender and the broth has reduced to a lightly thick consistency.
- 07
Finish with the fresh coriander and serve hot.
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