Entree: Nepal – Himalayan Nepal – आलु तामा ➤ alu tama (Nepali stew of potatoes and fermented bamboo shoots cooked with spices and black-eyed peas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 cups (about 300 g) fermented bamboo shoots (tama), drained and roughly chopped
- 1 cup (200 g) cooked black-eyed peas
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) chili powder, or to taste
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 3 cups (720 ml) water or vegetable stock
- 1 tsp (6 g) salt, adjust to taste
- 1 tsp (4 g) sugar, to balance sourness
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1–2 small green chilies, sliced, for garnish (optional)

Instructions

1. Heat the mustard oil in a large saucepan over medium heat until shimmering. Add the sliced onion and sauté until soft and beginning to brown, about 8–10 minutes.
2. Add the garlic and ginger, cook 1–2 minutes until fragrant. Stir in turmeric, cumin, coriander, and chili powder and cook for 30 seconds.
3. Add the potato cubes and chopped tomatoes; stir to coat in the spices. Pour in the water or stock, bring to a boil, then reduce to a simmer.
4. Add the fermented bamboo shoots and cooked black-eyed peas. Simmer uncovered 20–25 minutes, or until potatoes are tender and flavors meld.
5. Stir in salt and sugar, adjust seasoning. Garnish with chopped cilantro and sliced green chili. Serve hot with steamed rice or flatbreads.