Aloo Tama (Potato and Bamboo Shoot Curry - Dairy-Free)

Instructions

1. 1Peel the about 450 g of potatoes and cut them into 2.54 cm cubes. Rinse the 1 cup of fermented bamboo shoots (tama).
2. 2Place a large heavy-bottomed pot over medium-high heat (190.6°C/190°C). Add the 2 tbsp of mustard oil. Once the oil is shimmering, carefully add the 1/4 tsp of asafoetida (hing) and let it sizzle for about 10 seconds until fragrant.
3. 3Add the chopped 1 medium onion to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion is golden brown. Add the paste made from the 2.54 cm of ginger and 4 cloves of garlic. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the chopped 2 medium tomatoes to the pot. Cook, stirring occasionally, for 3-4 minutes, or until the tomatoes have softened.
5. 5Stir in the 1/2 tsp of turmeric powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and 1/2 tsp of red chili powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the about 450 g of diced potatoes and the 1 cup of rinsed fermented bamboo shoots to the pot. Stir everything together to coat the potatoes and bamboo shoots with the spices. Cook for 2-3 minutes, stirring frequently.
7. 7Pour in the 2 cups of water and add the 1 tsp of salt. Stir to combine. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender. Check a potato by piercing it with a fork; it should go in easily.
8. 8Serve the Aloo Tama hot.

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