Spicy Vegan Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 4 medium Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 1 medium Onion
• 2 medium Tomatoes
• 2 tablespoons Ginger-Garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 2 tablespoons Mustard Oil
• 2 Dried Red Chilies
• 1/2 teaspoon Fenugreek Seeds
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of mustard oil. Once the oil is shimmering, add the 2 dried red chilies and the 1/2 teaspoon of fenugreek seeds. Cook for about 15-30 seconds until the fenugreek seeds turn golden brown and the chilies darken slightly, being careful not to burn them.
2. 2Add the 1 medium chopped onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until the onion is soft and turns a golden brown color. Add the 2 tablespoons of ginger-garlic paste and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Add the 2 medium chopped tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the pot. Stir well and cook for 5-7 minutes, or until the tomatoes have broken down and the oil begins to separate from the mixture.
4. 4Add the 4 medium cubed potatoes and the 1 cup of fermented bamboo shoots (tama) to the pot. Stir everything together to coat the potatoes and bamboo shoots with the spice mixture. Cook for 5 minutes, stirring occasionally.
5. 5Pour in the 1 cup of water and add the 1 teaspoon of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. The curry is ready when the potatoes are fork-tender.
6. 6Stir in the 2 tablespoons of chopped cilantro. Serve the Spicy Vegan Aloo Tama hot.

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