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Vegetarian, South and Southeast Asian

Aloo tama with rice

Aloo tama is a Nepali stew made with potatoes, bamboo shoots and white beans, simmered in a tomato sauce seasoned with turmeric and cumin. For 4 people, it takes 45 minutes and stays easy to make, at €1.50 per serving. The key is rinsing the bamboo shoots well so they keep their tang without the canned taste.

Tonight, aloo tama, a Nepali stew of potatoes, bamboo shoots and white beans, served with rice.

Aloo tama with rice
Total time
45 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Aloo tama stands out for its tanginess, carried by the bamboo shoots, and for the soft potatoes that break down a little into the sauce. White beans add body, cumin and fenugreek bring quiet warmth, and turmeric gives it a golden color. It's a comforting dish that never feels heavy, somewhere between a stew and a curry.

This is the kind of weeknight dinner Mon Chou likes to suggest when you want something different from the usual, without any fuss. It needs little watching once it's simmering, comes together with simple ingredients, and pairs perfectly with a bowl of white rice. If you're hosting friends curious about new cuisines, it's also a great introduction.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 500 g
  • Onion 1
  • Tomatoes 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Fresh cilantro 4 sprigs

Pantry

  • Canned bamboo shoots 230 g
  • Canned white beansoften in the pantry 240 g
  • Cumin seedsoften in the pantry 1 tsp
  • Fenugreek seedsoften in the pantry 1 pinch
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g

The step by step recipe

  1. Drain and rinse the bamboo shoots, cut them into strips, and dice the potatoes. 8 min

    Drain the bamboo shoots thoroughly, they hold onto water.

  2. Heat the oil with the cumin and fenugreek, then add the sliced onion, garlic and ginger. 7 min

    Fenugreek burns fast, keep the heat medium.

  3. Add the diced tomatoes and turmeric, let them cook down, then add the potatoes and bamboo with salt. 8 min

    Let the tomatoes form a thick sauce.

  4. Pour in a glass of water, cover and let simmer, then add the drained white beans. 18 min

    Cook until the potatoes start to fall apart a little.

  5. Cook the rice and serve the aloo tama sprinkled with cilantro. 11 min

    The longer aloo tama sits, the better it tastes.

Our tips to get it right

  • Cut the potatoes into even cubes, about two centimeters, so they all cook at the same rate.
  • Taste the sauce before adding salt, the canned bamboo shoots and beans already bring some salt with them.
  • If the sauce reduces too fast while simmering, add a splash of hot water rather than cold to avoid slowing the cooking down.

The variations

  • Swap the white beans for chickpeas, the dish keeps its heartiness with a slightly different flavor.
  • For a spicier version, add a split green chili with the onion when you cook the spices.
  • For a quicker dinner, use frozen pre diced potatoes, it cuts the prep time in half.

What to serve it with

  • Plain white rice
  • Nepali vegetable achar
  • Spiced black tea

Storage

Aloo tama keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well, up to 2 months in an airtight container. Reheat gently with a splash of water to loosen the sauce again.

Questions about this dish

Can you use fresh bamboo shoots instead of canned?

Yes, but they need a long boil first, since fresh bamboo shoots are toxic raw. Canned ones are already cooked, which is why this quick recipe uses them.

Can you make aloo tama ahead of time?

Yes, and it's actually a good idea, since the flavors blend better after a few hours of resting. Make the stew the day before and reheat it just before serving with fresh rice.

How do you tone down the tanginess of the bamboo shoots?

Rinse the bamboo shoots in hot water twice before cooking, as the recipe tip suggests. You can also add a pinch of sugar to the sauce if the tang still feels too strong for you.

Can you replace the rice with something else?

Yes, brown rice or quinoa both work well and add a bit more chew. Flatbread like naan can also replace the rice for scooping up the sauce.

How long does it take to make an aloo tama with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an aloo tama with rice?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an aloo tama with rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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