Aloo Bodi Tama Recipe

Make a delicious meal with our Aloo Bodi Tama recipe. It's a simple curry with potatoes, bamboo shoots, and beans that's full of flavor and easy to cook. Perfect for dinner!

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CourseMain

CuisineNepali

CategoryCurry

Prep Time10

Cook Time40

Total Time50

Servings

Calories125kcal

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

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 fenugreek seeds
Next, add chopped onions and cook until they turn light brown.
½ cup chopped onion
Add potatoes and fry for 3-4 minutes
1 cup chopped potato
Add all spices and ginger garlic and mix well. Let it cook for a few minutes.
1 tsp Ground cumin, 1 tsp Ground coriander, 1 tsp ground turmeric, 1 tsp kashmiri red chili 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.), ½ cup chopped tomato
Once the tomatoes are mushy, add chopped bamboo shoots and combine everything well.
1 cup chopped bamboo shoots
Then, add water to the pot and cover it with a lid.
3 cup water
Cook it for 4-5 whistles on medium-low heat.
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

Video

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.

The nutrition information provided is an estimate and may not be exact.

Nutrition

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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!