Entree: Nepal – Kathmandu Valley – आलु तामा ➤ Aalu Tama (A sour-salty Nepali stew of potatoes and fermented bamboo shoots)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 1/2 cups (350 g) fermented bamboo shoots (tama), drained and roughly chopped
- 1 cup (200 g) dried black-eyed peas, soaked overnight and drained (or 2 cups (400 g) cooked/canned, drained)
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tsp (5 g) cumin seeds
- 1/2 tsp (2 g) turmeric powder
- 1 tbsp (15 g) fresh ginger, grated
- 4 cloves garlic, minced (about 12 g)
- 1 medium onion, finely chopped (6 oz (170 g))
- 1 medium tomato, chopped (1 cup (160 g))
- 2 cups (480 ml) water or vegetable stock, plus more as needed
- 1 tsp (2 g) chili flakes or 1–2 dried red chilies (optional)
- 1 tbsp (15 ml) lemon juice or to taste
- Salt to taste
- Fresh cilantro for garnish (no measurement)

Instructions

1. If using soaked dried black-eyed peas, place them in a pot with fresh water, bring to a boil, then simmer 30–40 minutes until tender; drain and set aside. If using canned/cooked, skip this step.
2. Heat mustard oil in a heavy pot over medium heat until shimmering. Add cumin seeds and let them sizzle 20–30 seconds, then add the chopped onion and sauté 6–8 minutes until soft and beginning to brown.
3. Add the grated ginger and minced garlic and cook 1–2 minutes until fragrant. Stir in turmeric and chili flakes or dried chilies if using.
4. Add the potato cubes and chopped tomato, stir to coat with the spices, and cook 3–4 minutes.
5. Add the drained fermented bamboo shoots (tama), the cooked black-eyed peas, and 2 cups (480 ml) water or stock. Bring to a boil, then reduce heat and simmer uncovered 15–20 minutes until potatoes are tender and flavors have melded. Add more water if the stew becomes too thick.
6. Taste and season with salt and lemon juice, remembering the tama is tart and salty—adjust accordingly.
7. Finish with a handful of chopped fresh cilantro and a final drizzle of oil if desired. Serve hot with steamed rice, beaten rice (chiura), or flatbread.
8. Reheat gently; flavors often deepen after resting a few hours.