Vegan Aloo Tama (Potato Bamboo Shoot Curry)

Ingredients

• 1.5 lbs Potatoes
• 1 cup Fermented Bamboo Shoots (Tama)
• 2 cups Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Red Chili Powder
• 2 tbsp Mustard Oil
• 1/4 tsp Fenugreek Seeds
• 1 tsp Salt
• 1 cup Water
• 2 tbsp Cilantro

Instructions

1. 1Prepare your ingredients: Peel and cut the 1.5 lbs potatoes into 1-inch cubes. Rinse the 1 cup of fermented bamboo shoots (Tama). Grind the 2 cups of tomatoes into a puree. Finely chop the 1 medium onion, 3 cloves of garlic, and 1 tbsp of ginger.
2. 2Heat 2 tbsp of mustard oil in a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Once the oil is shimmering, add the 1/4 tsp of fenugreek seeds and cook until they just begin to splutter, about 15-30 seconds.
3. 3Add the chopped onion, garlic, and ginger to the pot. Sauté, stirring frequently, until the onions are softened and lightly golden brown, about 5-7 minutes.
4. 4Stir in the 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp red chili powder. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Pour in the ground tomato puree. Cook, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides of the pot, about 5-8 minutes.
6. 6Add the 1.5 lbs of cubed potatoes and the 1 cup of fermented bamboo shoots to the pot. Stir well to coat them with the tomato mixture and cook for 5 minutes, stirring occasionally.
7. 7Pour in the 1 cup of water and add the 1 tsp of salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
8. 8Stir in the 2 tbsp of chopped cilantro. Serve the Vegan Aloo Tama hot.

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