If you’re a fan of Nepali cuisine, you’ve likely heard of aloo bodi tama. This traditional dish is a staple in many Nepali households, and for a good reason – it’s absolutely delicious!
With a combination of potatoes, black-eyed peas, and bamboo shoots, it creates a unique and flavorful dish that’s perfect for pairing with rice.
Growing up, aloo bodi tama was a dish that was frequently cooked in my household. However, since I have lived abroad for a while, it’s not something I make as often anymore – perhaps it’s due to the difficulty in finding bamboo shoots.
But whenever I do get the chance to visit a Chinese grocery store, I always make sure to grab some bamboo shoots so that I can make a batch of this delicious curry.
Aloo bodi tama is a dish that always hits the spot for me, whether it’s a special occasion or just a casual dinner.
Whether you choose to serve it with rice or as a side dish, aloo bodi tama is a delicious way to add a touch of traditional Nepali flavor to your meal.
What is Aloo Bodi Tama?
Aloo bodi tama is a Nepali term that refers to a curry made with potatoes, black-eyed beans, and bamboo shoots. This flavorful and unique dish is a staple in Nepali cuisine and is enjoyed by many for its satisfying taste and texture.
Ingredients For Aloo Bodi Tama Recipe
Potatoes: Potatoes are the main ingredients for this recipe. I am using red potatoes. Dice them into small cubes after peeling them.
Beans: Black-eyed beans. Soak 1 cup of dried black-eyed beans overnight or for 6-8 hours to make them nice and tender. This will yield approximately 2 cups of soaked beans.
Bamboo shoots (Tama): An essential ingredient for this recipe, bamboo shoots are known as Tama in Nepal. You can find them easily in Chinese grocery stores or order them online.
Spices: Turmeric powder, cumin powder, coriander powder, red chili powder, and fenugreek seeds.
Seasoning: Ginger, garlic paste, and salt.
Oil: Olive oil or any of your preferred cooking oil.
Water
Step By Step Photo Instructions
#1. Heat oil in a pressure cooker. Once hot, add fenugreek seeds. Cook for a minute.
#2. Next, add chopped onions and cook until they turn light brown. Add potatoes and fry for 3-4 minutes.
#3. Add all spices, ginger, and garlic and mix well. Let it cook for a few minutes.
#4. Add the pre-soaked black-eyed beans and stir to combine with the other ingredients. Cook for a few minutes. Add the tomatoes and continue cooking until the tomatoes have softened.
Note:
- Soak 1 cup dried black-eyed beans overnight or for 6-8 hours. This will yield approximately 2 cups of soaked beans.
- Drain and rinse the soaked beans before using in the recipe.
#5. Once the tomatoes are mushy, add chopped bamboo shoots and combine everything well.
#6. Then, add water to the pot and cover it with a lid. Cook it for 4-5 whistles on medium-low heat. After that, turn off the gas and let it rest.
#7. Let the pressure release naturally. Check the thickness of the curry. I like it more on the thicker side, but if you prefer thinner, add a cup of hot water and let it simmer for a few minutes. Finally, season with salt and add cilantro. Serve hot with rice or roti.
Serving Suggestions
Aloo Bodi Tama is a versatile dish that can be served in many ways. Here are a few suggestions to make your meal even more enjoyable:
Rice: Aloo Bodi Tama pairs perfectly with steamed rice. You can pair it with white or brown rice, depending on your preference.
Roti or Naan: If you prefer bread over rice, you can serve Aloo Bodi Tama with roti or naan. These Indian breads are perfect for mopping up the delicious curry sauce.
Salad: Aloo Bodi can be served with a refreshing salad. You can make a simple salad with lemon juice and salt.
Pickle/Chutney: Nepali cuisine is known for its pickle. You can serve Aloo Bodi Tama with a side of tomato pickle/ chutney or mint pickle for extra flavor.
Storage Suggestions
You can easily store leftover aloo tama curry in an airtight container in the refrigerator for 3-4 days. As with most curries, the flavors will continue to develop the longer it’s stored.
To freeze individual portions, allow the cooked curry to cool completely, then transfer to sealed freezer bags or containers. Freeze for up to 3 months. When ready to eat, thaw the frozen aloo bodi tama overnight in the refrigerator.
To reheat, warm it over medium-low heat in a pan, stirring occasionally. You can also microwave it.
Be sure to discard any leftovers after four days in the refrigerator or three months in the freezer.
Other Curry Recipes
Here are some other classic Nepali recipes you may enjoy trying along with aloo bodi tama
Aloo Bodi Tama Recipe
Equipment
Ingredients
Beans
- 1 cup pre-soaked black eyed beans (This will yield approximately 2 cups soaked beans.)
Vegetables
- 1 cup chopped potato
- ½ cup chopped onion
- ½ cup chopped tomato
Spices
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili kashmiri powder
- ½ tsp fenukgreek seeds
Seasoning
- salt to taste
- 1 tbsp minced ginger and garlic
Oil
- 2 tbsp olive oil
Bamboo shoots
- 1 cup chopped bamboo shoots
Herbs
- ¼ cup chopped cilantro
Water
- 3 cup water
Instructions
- Heat oil in a pressure cooker. Once hot, add fenugreek seeds.2 tbsp olive oil, ½ tsp fenukgreek seeds
- Next, add chopped onions and cook until they turn light brown.½ cup chopped onion
- Add potatoes and fry for 3-4 minutes1 cup chopped potato
- Add all spices and ginger garlic and mix well. Let it cook for a few minutes.1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chili kashmiri powder, 1 tbsp minced ginger and garlic
- Add soaked black-eyed beans and tomatoes and mix well.1 cup pre-soaked black eyed beans (This will yield approximately 2 cups soaked beans.)
- Once the tomatoes are mushy, add chopped bamboo shoots and combine everything well.½ cup chopped tomato, 1 cup chopped bamboo shoots
- Then, add water to the pot and cover it with a lid. Cook it for 4-5 whistles on medium-low heat.3 cup water
- After that, turn off the gas and let it rest for 5-10 minutes.
- Let the pressure release naturally. Remove the lid and check the thickness of the curry.
- If you prefer a thinner, more soup-like consistency, add water and let it simmer for 5 more minutes with the lid off. This allows the flavors to meld while thinning out the sauce.
- Finally season with salt and cilantro. Serve hot with rice or roti.salt to taste, ¼ cup chopped cilantro
Notes
- Soak 1 cup dried black-eyed beans overnight or for 6-8 hours. This will yield approximately 2 cups of soaked beans.
- Drain and rinse the soaked beans before using in the recipe.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
