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Aloo Tama

Name: Aloo Tama
Total time: 50 min
Yield: Serves 4
Cuisine: Nepal
Ingredients: 3 Potato; 150g Bamboo Shoots (boiled); 100g (canned) Black-eyed peas; 2 Tomato; 1 Onion; 2 cloves Garlic; 1 knob Ginger; 1/2 tsp Turmeric; 1 tsp Cumin powder; 2 tbsp Vinegar; 2 tbsp Vegetable Oil; 1 tsp Salt; 800ml Water

Soup

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Potato, fermented bamboo shoots, and black-eyed peas simmered into a tangy Nepali soup.

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📖 The Story Behind This Dish

In Nepali, aloo means potato and tama means bamboo shoot. This soup simmers fermented, soured bamboo shoots with black-eyed peas. A humble dish made in mountain homes, it's served as part of dal bhat, poured over rice.

🌆 Where it's eaten: In a mountain village kitchen in Nepal, potatoes and bamboo shoots simmer in a pot over the hearth, giving off a sour aroma.

🥕 Ingredients (serves 4)

Potato 3
Bamboo Shoots (boiled) 150g
Black-eyed peas 100g (canned)
Tomato 2
Onion 1
Garlic 2 cloves
Ginger 1 knob
Turmeric 1/2 tsp
Cumin powder 1 tsp
Vinegar 2 tbsp
Vegetable Oil 2 tbsp
Salt 1 tsp
Water 800ml

👩‍🍳 Instructions

Cube the potatoes and cut the bamboo shoots into strips.
Heat oil in a pot and fry the chopped onion, garlic, and ginger.
Add the turmeric, cumin, and chopped tomato and fry 5 minutes.
Add the potatoes, bamboo shoots, black-eyed peas, and water and simmer 20 minutes.
Season with vinegar and salt and simmer 5 minutes until thickened.

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