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

Ingredients

• about 680 g Potatoes
• 1 can Bamboo shoots
• 2 tbsp Vegetable oil
• 1 large Onion
• 5 cloves Garlic
• 5.08 cm Ginger
• 2 small Green chilies
• 2 tbsp Tomato paste
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1.5 tsp Coriander powder
• 1/2 tsp Garam masala
• 1 tbsp Tamarind paste
• 1.5 cups Water
• 1/2 cup Coconut yogurt
• 1 tsp Salt
• 1/4 cup Fresh cilantro

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

Instructions

1. 1Peel and cube the potatoes. Drain and rinse the bamboo shoots.
2. 2Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until golden brown.
3. 3Add the garlic, ginger, and green chilies and cook for 1 minute.
4. 4Stir in the tomato paste, turmeric powder, cumin powder, coriander powder, and garam masala and cook for 1 minute.
5. 5Add the potatoes and bamboo shoots to the pot and stir to coat with the spices.
6. 6Stir in the tamarind paste and water. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the potatoes are tender.
7. 7Stir in the coconut yogurt and cook for 2 minutes.
8. 8Season with salt to taste.
9. 9Garnish with fresh cilantro and serve with rice.

Substitutions

Related Guides