Spicy Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 1 pound Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 1 large Tomato
• 1 medium Onion
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1-2 teaspoons Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 tablespoon Tapioca Flour
• 2 tablespoons Oil
• 1 teaspoon Salt
• 2 tablespoons Cilantro

Instructions

1. 1Heat oil in a pot. Add chopped onion and sauté until golden brown.
2. 2Add ginger-garlic paste and sauté for another minute.
3. 3Add chopped tomato and cook until softened.
4. 4Add turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for a minute.
5. 5Add potatoes and fermented bamboo shoots. Mix well.
6. 6Add enough water to cover the potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
7. 7Stir in the tapioca flour slurry to thicken the gravy. Simmer for another 5 minutes.
8. 8Season with salt. Garnish with cilantro and serve hot with rice or roti (made with gluten-free flour).
9. 9Ensure rice or roti is safe and gluten free.

Substitutions

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