Side Dish

Aloo Tama

Name: Aloo Tama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: nepali
Ingredients: 500 g potato peeled and cubed; 200 g fermented bamboo shoot rinsed and chopped; 200 g tomato chopped; 20 g ginger grated; 3 clove garlic minced; 1 pcs green chili slit lengthwise; 0.5 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp fenugreek seed; 2 tbsp mustard oil; 3 cup water; 1 tsp salt; 15 g fresh cilantro chopped

Aloo Tama is a traditional Nepali side dish featuring potatoes and fermented bamboo shoots. This vegan version offers a unique tangy flavor profile and a comforting texture, perfect alongside rice or flatbreads.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, peeled and cubed
200 gfermented bamboo shoot, rinsed and chopped
200 gtomato, chopped
20 gginger, grated
3 clovegarlic, minced
1 pcsgreen chili, slit lengthwise
0.5 tspturmeric powder
1 tspcumin powder
1 tspcoriander powder
0.5 tspfenugreek seed
2 tbspmustard oil
3 cupwater
1 tspsalt

garnish

15 gfresh cilantro, chopped

Equipment

pot · grater · cutting board · knife

The method

Step by step

1
Heat the mustard oil in a large pot or deep pan over medium heat.
About 2 min
2
Add the fenugreek seeds and let them splutter for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the seeds, as they can turn bitter.
3
Stir in the minced garlic, grated ginger, and green chili.
4
Sauté for 1-2 minutes until the raw smell disappears.
About 2 min
5
Add the chopped tomatoes and cook, stirring occasionally, until they soften and break down, about 5-7 minutes.
About 7 min
6
Stir in the turmeric powder, cumin powder, and coriander powder.
7
Cook the spices for 1 minute, ensuring they don't burn.
About 1 min
8
Add the cubed potatoes and rinsed fermented bamboo shoots to the pot.
9
Pour in the water and add the salt.
10
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
About 25 min
Cook’s note: Check occasionally to ensure there is enough liquid and stir to prevent sticking.
11
Once the potatoes are cooked, remove from heat.
12
Garnish with fresh cilantro before serving.

Keep it good

Storage

Store leftover Aloo Tama in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave.