Aloo Tama Recipe: Nepali Bamboo Shoot and Potato Curry

STGN Official

May 20

2 min read

0

Steaming Indian meal with rice, curry, and chickpeas in brass bowls on a patterned tablecloth, creating a warm, inviting ambiance.

Tangy, spicy, and deeply comforting—aloo tama is one of Nepal’s most beloved traditional dishes. Combining fermented bamboo shoots (tama) with potatoes (aloo) and spices, this curry brings an unforgettable burst of flavor that’s unique to Nepali cuisine.

Whether you’re exploring new vegetarian recipes or craving a nostalgic taste of home, this dish is a must-try. And best of all? It’s easy to make at home with a few key ingredients.

👉 Want to try something bold and truly Nepali? Learn how to make the perfect aloo tama recipe at home.

Table of content

1. What is Aloo Tama? A Cultural and Culinary Gem

2. Ingredients You’ll Need for an Authentic Aloo Tama Recipe

3. Step-by-Step: How to Cook Nepali Aloo Tama

4. Tips to Elevate Your Aloo Tama Game

1. What is Aloo Tama? A Cultural and Culinary Gem

Bowl of vibrant orange curry with potatoes and peas, garnished with cilantro. A bowl of chicken and rice on a striped cloth in the background.

Aloo Tama is more than a meal—it’s a symbol of flavor diversity in Nepali cooking. "Aloo" means potato and "Tama" refers to fermented bamboo shoots. When combined with black-eyed peas or other lentils, this curry becomes hearty and nutritious.

Originates from the hills of Nepal
Known for its sour, earthy flavor
Typically eaten with rice or flatbread

2. Ingredients You’ll Need for an Authentic Aloo Tama Recipe

Bowls of diced potatoes, onions, tomatoes, spices, almonds, and chopped chilies on a dark surface, creating a vibrant and fresh mood.

You’ll need simple but bold ingredients to nail this dish:

Fermented bamboo shoots (store-bought or homemade)
Potatoes (diced)
Tomatoes, garlic, onion, green chili
Spices: turmeric, cumin, coriander, chili powder
Optional: Black-eyed peas or soybeans

3. Step-by-Step: How to Cook Nepali Aloo Tama

Steaming pot on a gas stove with cubed vegetables in orange broth. Spice mix scattered around. Warm kitchen setting with visible steam.

Step 1: Sauté onions, garlic, and green chili until goldenStep 2: Add tomatoes, turmeric, and cumin; cook into a thick masalaStep 3: Toss in potatoes and bamboo shoots; mix wellStep 4: Add water and simmer until tenderStep 5: Add peas or beans (optional) and finish with fresh coriander

Serve hot with steamed rice or roti.