---
title: Aloo Tama (Bamboo Shoot, Potato and Black-Eyed Pea Curry)
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/aloo-tama
---

Gather @bamboo shoot{250%g}, @black-eyed pea{1%can}, @ground turmeric{0.5%tsp}, @ground coriander{1%tsp}, @dried red chili{2} and @fresh cilantro{2%tbsp}.

Rinse the bamboo shoots well and simmer in fresh water 5 minutes to soften and mellow their sourness, then drain. ~{5%minutes}

Heat the @mustard oil{2%tbsp} until it smokes, then let it cool a moment off the heat.

Temper the @fenugreek seed{0.25%tsp} and dried chilies until they darken, then add the @onion{1}, @garlic{4%clove} and @ginger{15%g} and cook until soft.

Stir in the turmeric, coriander and @tomato{2}; cook until the tomato breaks down into a jammy base.

Add the @potato{300%g}, bamboo shoots, black-eyed peas and 400 ml water; simmer until the potato is tender and the curry thickens, about 18 minutes. ~{18%minutes}

Season with @salt{}, finish with cilantro, and serve with rice.