Aloo Tama (Potato Bamboo Shoot Curry - Egg-Free)

Ingredients

• about 450 g Potatoes
• 1 cup Bamboo shoots (tama)
• 0.5 cup Black-eyed peas
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• 0.5 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Fenugreek seeds
• 2 tbsp Mustard oil
• 1-2 small Green chilies
• 1 tsp Salt
• 2 cups Water
• 2 tbsp Cilantro

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

Instructions

1. 1Soak black-eyed peas overnight. Drain and set aside.
2. 2Peel and cube the potatoes. Chop the bamboo shoots if needed.
3. 3Heat mustard oil in a pot. Add fenugreek seeds and let them splutter.
4. 4Add ginger-garlic paste and green chilies. Sauté for a minute.
5. 5Add chopped tomatoes and cook until softened.
6. 6Add turmeric powder, cumin powder, and coriander powder. Sauté for another minute.
7. 7Add potatoes, bamboo shoots, and soaked black-eyed peas. Mix well.
8. 8Add water and salt. Bring to a boil, then simmer until potatoes are tender and the gravy has thickened (about 20-25 minutes).
9. 9Garnish with fresh cilantro. Serve hot with rice.

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