Aloo Tama
“A tangy, soupy curry of fermented bamboo shoots, potato and black-eyed peas in a turmeric-gold broth. Sour, spicy and comforting, it is everyday hill-country food eaten over rice.”
Where it comes from
Born in Nepal's hill regions where potatoes and bamboo flourish, aloo tama is often credited to the Tamang community and is beloved across Nepali homes.
On the plate
A bright, mouth-puckering sourness from the bamboo plays against earthy potato and creamy beans. The broth is light yet warming, with a low hum of chili and the fragrance of mustard oil.
How it works
Lactic fermentation of the bamboo shoots produces the dish's signature tang and tenderizes the fibres. Starch leaching from the potatoes lightly thickens the broth while the beans add body and protein.
Variations
Aloo bodi tama (with extra beans), with added pork, vegan version, soupier or thicker styles by region
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓35 min active
How it's made
8 steps · Show ↓- 1480 min
Soak black-eyed peas overnight, then boil until just tender.
- 25 min
Rinse fermented bamboo shoots and chop into bite-size pieces.
- 33 min
Heat mustard oil and temper cumin, fenugreek and dried chili.
- 46 min
Add onion, ginger, garlic, turmeric and the bamboo shoots; fry until aromatic.
- 53 min
Stir in diced potatoes and coat in the spices.
- 64 min
Pour in water and the cooked beans and bring to a boil.
- 718 min
Simmer until the potatoes are soft and the broth turns tangy.
- 82 min
Finish with fresh coriander and serve with steamed rice.
