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

Instructions

1. 1Peel and cut the 2 medium Potatoes into 2.54 cm cubes. Peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves Garlic. Peel and mince the 1 tbsp Ginger. Finely chop the 1 medium Tomato. Rinse the 1 cup Fermented Bamboo Shoots (Tama) if desired, then drain.
2. 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp Mustard Oil. Once the oil is shimmering, add the chopped Onion, minced Ginger, and minced Garlic. Cook, stirring frequently, for 5-7 minutes, or until the onions are soft and golden brown.
3. 3Add the chopped Tomato to the pot. Cook for 3-4 minutes, stirring occasionally, until the tomatoes have softened.
4. 4Stir in the 0.5 tsp Turmeric Powder, 0.5 tsp Chili Powder, 1 tsp Cumin Powder, and 1 tsp Coriander Powder. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the 2.54 cm cubes of Potato and the 1 cup Fermented Bamboo Shoots (Tama) to the pot. Stir everything together to coat the potatoes and bamboo shoots with the spices.
6. 6Pour in the 1 cup Water and add the 0.5 tsp Salt. Stir to combine, then bring the mixture to a gentle boil.
7. 7Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 2 tbsp Cilantro. Serve hot.