Recipe
Nepali Aloo Tama
Aloo Tama is a tangy and spicy Nepali curry made with potatoes, bamboo shoots, and black-eyed peas, perfect for a comforting meal.
Ingredients
Method
15 mins prep45 mins total
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add finely chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
Add chopped tomatoes and cook until they are soft and the oil starts to separate.
Add turmeric powder, cumin powder, coriander powder, and chilli powder. Stir well.
Add the diced potatoes and bamboo shoots. Cook for 5-7 minutes, stirring occasionally.
Add the black-eyed peas and water. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes until the potatoes and peas are tender.
Add tamarind paste and salt to taste. Stir well and let it cook for another 5 minutes.
Garnish with fresh coriander and serve hot with rice or roti.
Notes
Aloo Tama has a distinctive tangy flavour from the tamarind paste and bamboo shoots.
Adjust the spice levels to suit your taste.
This dish is best enjoyed with steamed rice or fresh roti.
About this recipe
Nepali Aloo Tama is a deeply comforting curry that combines tender potatoes, bamboo shoots, and warm spices in a rich, savoury broth with a distinctive tang. It’s the kind of dish that feels humble and hearty, yet full of character in every spoonful.
The balance of earthy potato, aromatic masala, and sharp bamboo notes makes this a standout home-style recipe, perfect with steamed rice, roti, or flatbread. It’s a brilliant choice when you want something nourishing, flavourful, and a little different from everyday curry dishes.
