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Alu Tama (Potato with Bamboo Shoot)

Alu Tama (Potato with Bamboo Shoot) Categories: Nepali|Vegetarian|Beans
Nb persons: 0
Preparation time:
Total time:

    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
    2  red chilies
    1 teaspoon  cumin powder
    1 teaspoon  chili powder
    1 teaspoon  garlic, minced
    1 teaspoon  ginger, minced
    1/2 teaspoon  turmeric
    1/2 teaspoon  freshly ground pepper
    1 cup  chicken or vegetable broth
    1/2 cup  yogurt
    1 cup  chopped tomatoes
    2 tablespoons  oil
      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.

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