Aloo Tama (Nepali Potato and Bamboo Shoot Curry)
A sour, lightly spiced Nepali curry of potato, bamboo shoots and black eyed beans, best with plain rice.
- Time50 min
- LevelEasy
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 343kcal
- 50.8gcarbs
- 8.7gof which sugars
- 9.4gfat
- 2.4gsaturates
- 13gprotein
- 12.5gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Add the cumin and fenugreek seeds and let them sizzle for 20 seconds.
- 2
Add the onion and cook for 6 minutes until soft and golden, then stir in the ginger and garlic for 1 minute.
6 min - 3
Add the tomatoes and ground spices and cook for 5 minutes, mashing the tomato, until the oil starts to separate at the edges.
5 min - 4
Stir in the potatoes, bamboo shoots, beans, water and salt. Bring to a simmer, cover and cook for 20 minutes until the potato is tender and the sauce has thickened.
20 min - 5
Squash a few potato pieces against the side of the pan to thicken the sauce. Stir in the lemon juice and taste. Fresh tama is naturally sour, and tinned bamboo is mild, so add a little more lemon if you like it tangy.
- 6
Scatter over the coriander and serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
