Vegan Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 2 medium Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 2 medium Tomato
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 2 tablespoons Mustard Oil
• 1/2 teaspoon Fenugreek Seeds
• 2 small Green Chilies
• 1 teaspoon Salt
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and cube the potatoes. Rinse the fermented bamboo shoots thoroughly.
2. 2Grind the tomatoes into a paste.
3. 3Heat mustard oil in a pot. Add fenugreek seeds and green chilies. Sauté until fenugreek seeds splutter.
4. 4Add chopped onion, garlic, and ginger. Sauté until golden brown.
5. 5Add turmeric powder, cumin powder, and coriander powder. Cook for 1 minute.
6. 6Add the tomato paste and cook until the oil separates.
7. 7Add the potatoes and bamboo shoots. Sauté for 5 minutes.
8. 8Add 2 cups of water and salt. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
9. 9Garnish with chopped cilantro before serving.

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