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

Ingredients

• 1 lb Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 1 medium Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-Garlic Paste
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Red Chili Powder
• 2 tbsp Mustard Oil
• 2 tbsp Cilantro

Instructions

1. 1Peel the 1 lb of potatoes and cut them into 1-inch cubes. Finely chop the 1 medium onion. Chop the 2 medium tomatoes. Measure out the 1 cup of Fermented Bamboo Shoots (Tama).
2. 2Heat the 2 tbsp of Mustard Oil in a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the chopped 1 medium onion and sauté until it turns golden brown, about 8-10 minutes. This is done when the onions are a deep golden color and smell slightly sweet.
3. 3Add the 2 tbsp of Ginger-Garlic Paste to the pot and sauté for 1 minute until fragrant. Be careful not to burn the paste.
4. 4Add the chopped 2 medium tomatoes to the pot and cook, stirring occasionally, until they soften and break down, about 5-7 minutes. They will look mushy and have released their liquid.
5. 5Stir in the 1 tsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, and 1/2 tsp Red Chili Powder. Sauté for 1 minute until the spices are fragrant. The mixture will become a deep, rich color.
6. 6Add the cubed 1 lb of Potatoes and the 1 cup of Fermented Bamboo Shoots (Tama) to the pot. Stir everything together to coat the potatoes and bamboo shoots with the spice mixture.
7. 7Pour in enough water to just cover the potatoes, about 2-3 cups. Bring the mixture to a boil over high heat (450°F / 230°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork.
8. 8Remove the pot from the heat. Stir in the 2 tbsp of fresh Cilantro. Serve the Dairy-Free Aloo Tama hot.

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