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

Ingredients

• 1 lb Potatoes
• 1 cup Fermented bamboo shoots
• 2 medium Tomato
• 1 medium Onion
• 1 inch Ginger
• 3 cloves Garlic
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tbsp Coconut Aminos
• 2 tbsp Mustard oil
• 1 tsp Salt
• 2 cups Water

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (375°F/190°C). Add the 2 tablespoons of mustard oil and heat until it shimmers.
2. 2Add the 1 medium onion, chopped, to the hot oil. Cook, stirring occasionally, until the onion is golden brown, about 5-7 minutes.
3. 3Add the 3 cloves of garlic, minced, and the 1 inch of ginger, minced. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the 2 medium tomatoes, chopped. Cook, stirring occasionally, until the tomatoes have softened, about 3-5 minutes.
5. 5Stir in the 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the 1 lb of potatoes, cut into 1-inch cubes, and the 1 cup of fermented bamboo shoots. Stir to coat everything with the spices.
7. 7Pour in the 2 cups of water. Add the 1 tablespoon of coconut aminos and the 1 teaspoon of salt. Stir everything together.
8. 8Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the potatoes are tender when pierced with a fork, about 20-25 minutes.
9. 9Serve the Aloo Tama hot.

Substitutions

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