Aloo Bodi Tama Recipe (Step-By-Step Guide)

This traditional Aloo bodi tama recipe is a staple in many Nepali households, and for good reason—it’s absolutely delicious! It can be easily cooked in a pressure cooker, resulting in a delicious one-pot curry that complements rice perfectly.

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. Aloo bodi tama always hits the spot for me, whether it’s a special occasion or just a casual dinner.

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 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.

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.

Ingredients

Potatoes: Potatoes are the main ingredients for this recipe. I am using red potatoes. After peeling them, dice them into small cubes.

Beans: Black-eyed beans. To make them nice and tender, soak 1 cup of dried black-eyed beans overnight or for 6-8 hours. 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 oils.

Water

Instructions

• Heat oil in a pressure cooker. Once hot, add fenugreek seeds. Cook for a minute.
• Next, add chopped onions and cook until they turn light brown. Add potatoes and fry for 3-4 minutes.

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.

• Add all spices, ginger, and garlic and mix well. Let it cook for a few minutes.
• 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.
• Once the tomatoes are mushy, add chopped bamboo shoots and combine everything well.
• 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.
• 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.

Storage & Serving

Here are a few suggestions to pair:

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.

Serving

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. 

Other Curry Recipes

Here are some other classic Nepali recipes you may enjoy trying along with aloo bodi tama: