|This recipe is liked by 0 person(s).|
Alu Tama (Potato with Bamboo Shoot)
Nb persons: 0
|1 cup||bamboo shoots|
|2 cups||potatoes, peeled, and cut into ˝ inch cubes|
|1 cup||black-eyed peas, (soaked overnight)|
|1/2 cup||onions, finely chopped|
|1 teaspoon||cumin powder|
|1 teaspoon||chili powder|
|1 teaspoon||garlic, minced|
|1 teaspoon||ginger, minced|
|1/2 teaspoon||freshly ground pepper|
|1 cup||chicken or vegetable broth|
|1 cup||chopped tomatoes|
|Salt to taste|
|2 tablespoon||chopped cilantro for garnish|
1 Heat oil, sauté red chilies until dark.
2 Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
3 Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 Add yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
6 Garnish with chopped cilantro. Serve hot with rice.
Number of Servings:
Alu Tama - The Unique Curry
Aloo Tama (Alu Tama) simply means "Potato Bamboo Shoots". It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices.
Recipe uploaded with Shop'NCook recipe organizer software.