Aloo Tama: A Traditional Nepali Delight

Ingredients

Fresh cilantro

a small bunch, finely chopped

Oil

2 tablespoons

Salt

1 teaspoon or to taste

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Tomato

1 large, finely chopped

Ginger

1 inch piece, grated

Garlic

2 cloves, minced

Onion

1 large, finely chopped

Bamboo shoots

1 cup, sliced

Potatoes

2 large, peeled and diced

Instructions

1. Heat oil in a large pan over medium heat.
2. Add the finely chopped onion to the pan and sauté until it turns a beautiful golden brown color.
3. Add the minced garlic and grated ginger to the pan. Stir well and sauté for another minute, releasing their wonderful aroma.
4. Add the vibrant turmeric powder, cumin powder, coriander powder, and red chili powder to the pan. Mix well to combine the spices with the onion, garlic, and ginger.
5. Add the diced potatoes and sliced bamboo shoots to the pan. Stir well to ensure they are fully coated with the spice mixture.
6. Cover the pan and allow it to cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
7. Add the finely chopped tomatoes and salt to the pan. Mix well and continue to cook for another 5 minutes, until the tomatoes have softened.
8. Garnish the curry with the finely chopped fresh cilantro just before serving to add a burst of freshness.
9. Serve the Aloo Tama hot, with rice or roti, for a traditional Nepali meal.