Alu Tama

Alu Tama

By Food E Fare

Alu Tama is quite popular dish in the himalayan region of the country.


  • 2 medium-sized potatoes, peeled and diced
  • 1 cup bamboo shoots (tama), sliced
  • 2 tablespoons mustard oil or any cooking oil
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Heat mustard oil or cooking oil in a pan over medium heat.
  • Add fenugreek seeds, cumin seeds, and dried red chilies. Sauté until the seeds splutter and turn aromatic.
  • Add minced garlic and grated ginger. Sauté for a minute until fragrant.
  • Add chopped onions and sauté until they turn translucent and golden brown.
  • Stir in chopped tomatoes and cook until they become soft and mushy.
  • Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are well combined.
  • Add diced potatoes and sliced bamboo shoots (tama) to the pan. Stir to coat them with the spice mixture.
  • Pour in enough water to cover the potatoes and bamboo shoots. Cover the pan and let it simmer over low heat until the potatoes are cooked and tender (about 15-20 minutes), stirring occasionally.
  • Once the potatoes are cooked, remove the lid and cook for another 5-7 minutes to thicken the gravy.
  • Garnish with fresh coriander leaves.
  • Serve hot with rice or roti.

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