Aloo Tama (Potato Bamboo Shoot Curry)

Ingredients

• 4 medium Potatoes
• 1 cup Fermented Bamboo Shoots
• 1 large Tomato
• 1 medium Onion
• 2.54 cm Ginger
• 3 cloves Garlic
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Chili Powder
• 2 tbsp Coconut Oil
• 2 cups Water
• 1 tsp Salt
• 2 tbsp Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and dice the potatoes into 2.54 cm cubes. Rinse the fermented bamboo shoots.
2. 2Heat coconut oil in a pot over medium heat. Add chopped onion and sauté until golden brown.
3. 3Add minced ginger and garlic, and sauté for another minute.
4. 4Add diced tomatoes, turmeric powder, cumin powder, coriander powder, and chili powder. Cook until tomatoes are softened.
5. 5Add potatoes and bamboo shoots to the pot. Stir well to coat with the spices.
6. 6Pour in water, add salt, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until potatoes are tender.
7. 7Garnish with fresh cilantro before serving.

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