| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 8g | 1g | 43g |
| sugars | fibre | protein | salt |
| 5g | 6g | 7g | 0.30g |
As a New Yorker, I count myself lucky to be surrounded by such a wealth of diverse food cultures. One dish that particularly stands out to me is the Nepali Style Aloo Tama (Potato with Bamboo Shoots). This dish brings together the full-bodied richness of potatoes with the crisp, almost tangy punch of bamboo shoots – a true homage to flavors of Nepal, right there in the heart of an NYC kitchen.
The Cultural Melting Pot
Being an actor, I have a deep appreciation for authenticity. And Aloo Tama? It doesn’t get more authentic than this. A hearty staple in many Nepali households, this dish made with bamboo shoots and
potatoes marries tradition with a smoky punch, resulting in a delicacy that is truly as rich in history as in flavor.
Health in a Bowl
What I love about this recipe is it doesn’t compromise health for flavor. The cumin seeds along with the fresh ginger, garlic, and turmeric aren’t just there to add extra excitement to your tastebuds. These ingredients are all packed with health benefits, hosting powerful antioxidants and anti-inflammatory properties. Plus, bamboo shoots are a fantastic source of fiber and potassium, not to mention being low in calories.
I generally recommend this dish with some whole wheat flatbread or a light lentil soup to let the flavors shine while keeping everything balanced. If you’re thinking about a more extensive meal plan, it pairs nicely with a refreshing cucumber salad or a grilled Chicken Sekuwa, a popular Nepali appetizer.
Whether you’re a vegetarian looking for a recipe to expand your culinary horizons or a meat lover seeking to diversify your meal lineup, Nepali Style Aloo Tama (Potato with Bamboo Shoots) is a versatile wonder. It’s an absolute favorite in my kitchen, one that I’m sure will soon take a prime spot in yours too.
What You’ll Need
- 3 medium russet potatoes, peeled and diced
- 1 cup canned bamboo shoots, rinsed and sliced
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 4 fresh green chillies, finely chopped
- 5 cloves garlic, minced
- 2 inches fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 2 medium tomatoes, finely chopped
- 1 cup water
- 1/2 cup fresh coriander leaves, chopped
- Salt to taste
Method
Step One
Get ready your ingredients. Firstly, peel and dice your russet potatoes, finely chop your onions, green chillies, and tomatoes, and slice your bamboo shoots. Mince your garlic, grate your ginger, and chop your fresh coriander leaves.
Step Two
Next, heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and let them flutter.
Step Three
Add in your onions, green chillies, garlic and ginger to the pan, and sauté everything until the onions are golden brown.
Step Four
Once the onions are ready, add the turmeric powder, red chilli powder, and coriander powder into the pan. Mix everything thoroughly until all the spices are well combined.
Step Five
Now, increase the heat to medium-high and add the diced potatoes into the pan. Sauté the potatoes until they begin to brown around the edges. Add the sliced bamboo shoots into the pan and stir to combine everything.
Step Six
Add the finely chopped tomatoes into the pan, followed by a cup of water. Bring the mixture to a boil, then reduce the heat to low, and cover the pan with a lid. Let the mixture simmer until the potatoes are cooked through and the bamboo shoots are tender.
Step Seven
After the potatoes and bamboo shoots are properly cooked, add in the fresh coriander leaves and salt (to taste), and stir everything together. Let the mixture cook for one more minute before turning off the heat.
Step Eight
Your Nepali Style Aloo Tama is now ready to be served and enjoyed!
