Aloo Tama (Potato and Bamboo Shoot Curry) with Rice
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Ingredients
- 350 g potatoes, peeled and diced
- 200 g bamboo shoots, drained
- 240 g black-eyed peas
- 300 g basmati rice
- 3 tbsp mustard oil
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 12.9 g
- Carbohydrate
- 84.9 g
- of which sugars
- 4.1 g
- Fat
- 11.6 g
- of which saturates
- 1.5 g
- Fibre
- 7.8 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Rinse and slice the bamboo shoots into thin strips.
- 3
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 4
Stir in the ground turmeric and chilli powder, then add the potatoes and 300ml water.
- 5
Cover and simmer for 15 minutes, then add the bamboo shoots and black-eyed peas and cook for a further 10 minutes, until the potatoes are tender and the flavours have come together with the characteristic sour tang of the bamboo shoots.
- 6
Serve with the rice.
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