Alu Tama Curry

Ingredients

• 3 medium-sized potatoes, peeled and cubed 3 medium-sized potatoes, peeled and cubed
• 1 cup bamboo shoots, sliced 1 cup bamboo shoots, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add mustard seeds and cumin seeds. Allow them to splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add minced garlic and grated ginger. Cook for another minute.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.
7. 7.
   Add the cubed potatoes and sliced bamboo shoots. Stir to coat them with the spice mixture.
8. 8.
   Season with salt to taste and pour enough water to cover the potatoes and bamboo shoots.
9. 9.
   Cover the pan and simmer for about 20-25 minutes, or until the potatoes are tender.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Bamboo shoots — If using fresh bamboo shoots, make sure to blanch them in boiling water for a few minutes before adding them to the curry. This helps remove any bitterness and enhances their flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• If you prefer a thicker curry, mash a few pieces of cooked potatoes and stir them back into the curry.
• Serve Alu Tama Curry with a side of yogurt or raita to balance the spiciness.

Serving advice

Alu Tama Curry is best served hot with steamed rice or roti. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

To enhance the presentation, serve the Alu Tama Curry in a traditional Nepalese copper or brass bowl. Sprinkle some red chili powder on top for an extra pop of color.