Vegan Aloo Tama (Potato and Bamboo Shoot Curry)

Ingredients

• 4 medium Potatoes
• 1 cup Fermented Bamboo Shoots
• 2 large Tomato
• 1 medium Onion
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Chili Powder
• 2 tablespoons Vegetable Oil
• 2 tablespoons Cilantro
• 1 teaspoon Salt

Instructions

1. 1Peel the 4 medium Potatoes and cut them into 1-inch cubes. Finely chop the 1 medium Onion. Finely chop the 2 large Tomatoes. Mince the 1 tablespoon Ginger and the 2 cloves Garlic.
2. 2Heat the 2 tablespoons of Vegetable Oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped Onion and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
3. 3Add the minced Ginger and minced Garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the chopped Tomatoes, 1 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, 0.5 teaspoon Chili Powder, and 1 teaspoon Salt. Cook, stirring, until the tomatoes have softened and broken down, about 5-7 minutes.
5. 5Add the cubed Potatoes and the 1 cup Fermented Bamboo Shoots to the pot. Stir everything together to coat the potatoes and bamboo shoots with the spice mixture.
6. 6Pour in enough water to just cover the potatoes, about 2-3 cups. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently until the potatoes are tender when pierced with a fork, about 20-25 minutes.
7. 7Remove the lid and continue to simmer for another 5 minutes if the sauce is too thin. Stir in the 2 tablespoons of chopped Cilantro. Serve the Vegan Aloo Tama hot.

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