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

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of mustard oil and heat until it shimmers.
2. 2Add the 1/2 tsp of fenugreek seeds to the hot oil. Let them sizzle and turn golden brown, about 30 seconds.
3. 3Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, until the onion is golden brown, about 8-10 minutes.
4. 4Stir in the 2 tbsp of ginger-garlic paste and cook for 1 minute until it smells fragrant.
5. 5Add the 2 chopped medium tomatoes to the pot. Cook, stirring, until the tomatoes have softened, about 5 minutes.
6. 6Add the 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp red chili powder. Stir and cook for 1 minute until the spices are fragrant.
7. 7Add the about 450 g cubed potatoes and the 1 cup fermented bamboo shoots (Tama) to the pot. Stir to coat everything with the spices.
8. 8Pour in enough water to just cover the potatoes and bamboo shoots. Bring the mixture to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender.
9. 9Stir in the 1/2 tsp salt. Garnish with the 2 tbsp fresh cilantro just before serving.

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