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

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of mustard oil and let it heat up until it shimmers.
2. 2Add the 1 medium onion, chopped, to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion pieces are golden brown.
3. 3Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Sauté for 1 minute until fragrant.
4. 4Add the 1 large tomato, chopped, to the pot. Cook for 3-5 minutes, stirring, until the tomato pieces have softened.
5. 5Stir in the 1/2 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the 2 medium potatoes, cubed, and the 1 cup of bamboo shoots, thinly sliced, to the pot. Stir everything together to coat the potatoes and bamboo shoots with the spices.
7. 7Pour in the 1 cup of water and add the 1 teaspoon of salt. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes. Check the potatoes by piercing them with a fork; they should be tender when done.
8. 8Remove the pot from the heat. Stir in the 1/4 cup of cilantro, chopped.
9. 9Serve the Aloo Tama hot.

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