Alu Tama, Nepali Potatoes with Bamboo Shoots
Recipe type: Soup
Cuisine: Nepali
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
This classic Nepali soup is popular all across Nepal. A peculiar ingredient, the bamboo shoot, is used which makes it highly interesting and appetizing to many people.
  • 1 cup bamboo shoots
  • 2 small potatoes, diced into cubes
  • 1 cup mixed beans, soaked overnight
  • ½ an onion, diced
  • 2 green chilies, thinly sliced
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ teaspoon turmeric
  • 9 black pepper kernels
  • ¾ cup vegetable broth
  • 1 medium tomato, chopped
  • 2 tablespoons canola oil
  1. Heat the oil in a pan on a stove on medium to high heat.
  2. Add in the onions and green chili and sauté for a couple of minutes or until the onions are golden brown in color. Then, add in the turmeric powder, garlic paste, ginger paste, black pepper kernels, and cumin powder and stir.
  3. Then, add in the potatoes. Mix well and sauté for about 5 minutes.
  4. Finally, add in the soaked mixed beans, bamboo shots, and the tomatoes and mix continuously.
  5. Add the broth into the mixture and stir well. Bring this to a boil for about 15-20 minutes on low heat.
  6. Once the potatoes and beans are tender, remove the pot from the stove and sprinkle with coriander (optional).
  7. Serve as side or appetizer.
Recipe by Everywhere Fare at