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

Ingredients

• 1 lb Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 1 medium Onion
• 2 medium Tomatoes
• 1 inch Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Chili Powder
• 2 tbsp Mustard Oil
• 1/4 tsp Asafoetida (Hing)
• 1 cup Water
• 1 tsp Salt

Instructions

1. 1Peel the 1 lb Potatoes and cut them into 1-inch cubes. Measure the 1 cup Fermented Bamboo Shoots (Tama) and place them in a bowl. Cover the bamboo shoots with water and let them soak for 30 minutes to reduce their sourness, then drain them.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tbsp Mustard Oil. Once the oil is shimmering, add the 1/4 tsp Asafoetida (Hing) and let it sizzle for about 5 seconds until fragrant.
3. 3Add the 1 medium Onion, which has been finely chopped, along with the 1 inch Ginger, minced, and the 2 cloves Garlic, minced. Sauté these ingredients, stirring occasionally, for 8-10 minutes, or until the onion is golden brown and softened. This is when the mixture will smell fragrant.
4. 4Add the 2 medium Tomatoes, chopped, along with the 1/2 tsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, and 1/2 tsp Chili Powder. Stir everything together and cook for 5-7 minutes, stirring frequently, until the tomatoes have broken down and become mushy, forming a thick paste.
5. 5Add the prepared 1 lb Potatoes and the drained 1 cup Fermented Bamboo Shoots (Tama) to the pot. Stir well to coat them evenly with the tomato and spice mixture. Cook for 5 minutes, stirring occasionally.
6. 6Pour in the 1 cup Water and add the 1 tsp Salt. Stir to combine. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. The curry is ready when the potatoes are tender when pierced with a fork.
7. 7Serve the Gluten-Free Aloo Tama hot, ideally with rice.

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