Aloo Tama | FoodieAtlas

Ingredients

2 medium potatoes, peeled and cubed
1 cup bamboo shoots (canned or fresh, sliced)
1 medium onion, finely chopped
2 tomatoes, diced
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
2 tablespoons oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Water as needed

Instructions

Prepare the Ingredients

Peel and cube the potatoes. Slice the bamboo shoots if they are not pre-sliced.

Cook the Spices

Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.

Add finely chopped onions and cook until they turn golden brown.

Add Ginger-Garlic Paste

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Add Tomatoes and Spices

Add diced tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.

Cook Potatoes and Bamboo Shoots

Add cubed potatoes and sliced bamboo shoots to the pan. Mix well to coat the potatoes and bamboo shoots with the spice mixture.

Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the potatoes are cooked through and tender.

Finish with Garam Masala

Stir in the garam masala and cook for an additional 2-3 minutes.

Garnish and Serve

Garnish with freshly chopped coriander leaves.