Vegan Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 4 medium Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 medium Tomato
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder
• 1 teaspoon Salt
• 2 tablespoons Oil
• 1 cup Water

Instructions

1. 1Peel the 4 medium Potatoes and cut them into 1-inch cubes. Finely chop the 1 medium Onion. Mince the 4 cloves Garlic and the 1 tablespoon Ginger. Dice the 1 medium Tomato.
2. 2Heat the 2 tablespoons of Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (350°F / 175°C). Add the chopped Onion and cook, stirring occasionally, until it is golden brown, about 5-7 minutes.
3. 3Add the minced Garlic and Ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the diced Tomato to the pot and cook, stirring, until it has softened, about 3-4 minutes.
5. 5Stir in the 1/2 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, 1/4 teaspoon Chili Powder, and 1 teaspoon Salt. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the 1-inch cubes of 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 spices.
7. 7Pour in the 1 cup of Water. Bring the mixture to a boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
8. 8Serve the Vegan Aloo Tama hot, with rice or gluten-free roti.

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