Staples & Mains
Aloo Tama Bodi
आलु बोडी तामा
A soupy curry of potato, fermented bamboo shoots and black-eyed peas that is one of Nepal's most recognisable flavours, thanks to the sharp sourness the tama brings. The three ingredients play off each other: creamy potato, tangy bamboo and earthy beans in a thin turmeric-yellow broth. It is a Newar favourite, appears constantly on dal bhat trays, and is often cooked for festivals and gatherings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Soak the black-eyed peas in cold water overnight, then drain them.
Heat a tablespoon of the mustard oil and fry the chopped bamboo shoots for about 5 minutes, which tames their raw sourness and rounds out the flavour; set them aside.
Add the rest of the oil to the pot and let it heat until it smokes lightly, then add the fenugreek and carom seeds and let them colour briefly.
Fry the onion until soft and golden, then stir in the ginger-garlic paste, turmeric, coriander, cumin and timur.
Add the drained peas and turn them through the spices for several minutes until they look lightly fried and coated.
Stir in the tomatoes and potatoes, cover, and cook over medium-low heat for 12 to 15 minutes until both begin to soften.
Return the fried bamboo shoots to the pot, pour in the water, season with salt, and simmer for 20 to 25 minutes until the peas are tender and the broth has thickened.
Crush a few potato pieces against the side of the pot to give the curry body, finish with coriander, and serve with steamed rice.
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