What Is Alu Tama?
Alu Tama (आलु तामा) is one of Nepal's most beloved traditional curries — a hearty, tangy dish made with potatoes (alu), fermented bamboo shoots (tama), and black-eyed beans. It's a staple in Nepali homes across the Kathmandu Valley and beyond, and increasingly popular among the Nepali diaspora in the UK.
The dish gets its distinctive sour, earthy flavour from fermented bamboo shoots — an ingredient that's hard to find in ordinary UK supermarkets but readily available at MasalaMart, delivered across the UK.
Alu Tama Ingredients (Serves 4)
- 3 medium potatoes, peeled and cubed
- 200g fermented bamboo shoots (tama) — drained and rinsed
- 1 tin black-eyed beans (or soaked overnight)
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chilli powder (adjust to taste)
- 2 tomatoes, chopped
- 1 medium onion, finely sliced
- 4 garlic cloves, minced
- 1 inch ginger, grated
- Salt to taste
- Fresh coriander to garnish
- Timur (Nepali Sichuan pepper) — optional, for authentic flavour
How to Make Alu Tama — Step by Step
Step 1: Prepare the Bamboo Shoots
Drain and rinse the fermented bamboo shoots thoroughly under cold water. If they smell very strong, soak in cold water for 10–15 minutes. Slice into bite-sized pieces if needed.
Step 2: Make the Base
Heat mustard oil in a heavy-bottomed pan until it begins to smoke slightly (this removes the raw bite). Add cumin seeds and let them sizzle for 30 seconds. Add onion and fry until golden — around 8–10 minutes.
Step 3: Add Aromatics
Add garlic and ginger paste and cook for 2 minutes. Add turmeric, coriander powder, and chilli powder. Stir well and cook the spices for 1–2 minutes until fragrant.
Step 4: Add Tomatoes
Add chopped tomatoes and cook until they break down and the oil separates — about 5–7 minutes.
Step 5: Add Potatoes and Bamboo Shoots
Add the cubed potatoes and bamboo shoots. Stir to coat in the masala. Add 300ml of water, cover, and cook on medium heat for 15 minutes until the potatoes are tender.
Step 6: Add Black-Eyed Beans
Add the drained black-eyed beans and cook for a further 5 minutes. Adjust salt and consistency — Alu Tama should be slightly soupy.
Step 7: Finish and Serve
Garnish with fresh coriander. For an authentic touch, add a pinch of crushed timur pepper at the end. Serve hot with steamed rice and dal.
What Does Alu Tama Taste Like?
Alu Tama has a complex, deeply satisfying flavour — earthy from the bamboo shoots, slightly sour from the fermentation, warming from the spices, and grounded by soft potatoes and creamy beans. It's unlike anything you'll find in Indian or Chinese cuisine — it's unmistakably Nepali.
Is Alu Tama Eaten During Dashain?
Yes! Alu Tama is a festival favourite and comfort food eaten year-round in Nepali households. During Dashain and Tihar, it's often served alongside khasi ko masu (goat curry) and beaten rice (chiura) as part of a traditional spread.
Where to Buy Bamboo Shoots (Tama) in the UK
Fermented bamboo shoots are rarely stocked in mainstream UK supermarkets. At MasalaMart, we stock tama and all the other ingredients you need to make authentic Alu Tama — delivered straight to your door anywhere in the UK.
Shop Alu Tama ingredients at MasalaMart.com — free UK delivery on orders over £50.
Alu Tama Tips and Variations
- Vegan: This recipe is naturally vegan — no changes needed
- Spice level: Reduce chilli powder for a milder version
- No mustard oil? Use vegetable oil, though mustard oil gives the most authentic flavour
- Thicker gravy: Mash a few potatoes into the curry to thicken
- Pressure cooker: Cook potatoes and bamboo shoots together for 3–4 whistles to save time