Aloo Tama
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.
Forkinによるオリジナルレシピ
- 合計時間
- 45 分
- 人数
- 4
- 難易度
- 普通
アレルゲン情報： マスタードを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 500 gpotato, peeled and cubed
- 200 gfermented bamboo shoot, rinsed and chopped
- 200 gtomato, chopped
- 20 gginger, grated
- 3 片garlic, minced
- 1 個green chili, slit lengthwise
- 0.5 小さじturmeric powder
- 1 小さじcumin powder
- 1 小さじcoriander powder
- 0.5 小さじfenugreek seed
- 2 大さじmustard oil
- 3 カップwater
- 1 小さじsalt
garnish
- 15 gfresh cilantro, chopped
調理器具
pot · grater · cutting board · knife
作り方
手順
- 1
Heat the mustard oil in a large pot or deep pan over medium heat.
約2 分
- 2
Add the fenugreek seeds and let them splutter for about 30 seconds until fragrant.
約1 分
調理のヒント： 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.
約2 分
- 5
Add the chopped tomatoes and cook, stirring occasionally, until they soften and break down, about 5-7 minutes.
約7 分
- 6
Stir in the turmeric powder, cumin powder, and coriander powder.
- 7
Cook the spices for 1 minute, ensuring they don't burn.
約1 分
- 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.
約25 分
調理のヒント： 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.
おいしく保存
Store leftover Aloo Tama in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave.