Nepali Potato and Fermented Bamboo Shoot Curry

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Nepali comfort dish that pairs tender potatoes with tangy fermented bamboo shoots and earthy black-eyed peas. The slow-simmered curry delivers a signature sour-savory depth that brightens steamed rice beautifully. It's a staple across the hills of Nepal, especially in Newar households.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 12 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 6 gSugar
• 13 gProtein
• 940 mgSodium
• 880 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Curry

• 2 tablespoons mustard oil
• 1 large yellow onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 large roma tomatoes, finely chopped
• 1 cup dried fermented bamboo shoots, soaked and rinsed (or 1 can sliced bamboo shoots, drained)
• 3 medium Yukon gold potatoes, peeled and cubed (about 3 cups)
• 1 cup dried black-eyed peas, soaked overnight (or 1 can, drained)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 tablespoon coriander powder
• 4 cups water
• 1 1/2 teaspoons salt, plus more to taste

For the Tempering and Garnish

• 2 tablespoons ghee
• 1 teaspoon fenugreek seeds
• 2 dried red chilies
• 4 fresh curry leaves, optional
• 1/4 cup chopped fresh cilantro
• 1 fresh green chili, sliced

Directions

1. Heat mustard oil in a heavy pot over medium heat until it just begins to smoke, then add cumin seeds and let them sizzle for 15 seconds until fragrant.
2. Stir in the chopped onion and cook for 5 to 6 minutes until golden brown, then add garlic and ginger and saute for another minute until aromatic.
3. Add the tomatoes along with turmeric, red chili powder, and coriander powder; cook for 4 minutes, mashing with a spoon until the mixture becomes a thick, dark paste.
4. Pour in the water and bring to a boil, then add the soaked black-eyed peas and cubed potatoes. Reduce heat and simmer covered for 18 to 20 minutes until the potatoes are fork-tender and the peas are creamy.
5. Stir in the soaked bamboo shoots and salt, then simmer uncovered for 8 to 10 minutes so the sour flavor infuses the broth and the curry thickens slightly; taste and adjust salt.
6. In a small pan, heat ghee over medium-high and add fenugreek seeds, dried red chilies, and curry leaves; let the seeds turn deep brown, about 30 seconds, then pour the sizzling tempering over the curry.
7. Garnish with fresh cilantro and sliced green chili, cover the pot, and let it rest off the heat for 5 minutes before serving with steamed basmati rice or flatbread.

Cook’s Notes

• Always soak dried fermented bamboo shoots in warm water for at least 2 hours and rinse twice to mellow the strong sourness; canned bamboo shoots can be used but add 1 tablespoon of tamarind paste for authentic tang.
• For a richer gravy, mash a few of the cooked potato cubes against the pot wall before adding the bamboo shoots.
• Traditional mustard oil adds a distinctive pungent note, but you can substitute with vegetable oil if needed.
• Adjust the chili powder to your preference; Kashmiri chili powder gives vibrant color with mild heat.
• Leftover curry tastes even better the next day as the bamboo shoot flavor deepens overnight in the refrigerator.

You might also like

Asian

Nepali Black Lentil Crepe

Asian

Nepali Fermented Leafy Greens Sauté with Tomato

Asian

Nepalese Stinging Nettle Greens Stir-Fry

Asian

Butter Tea Nepal Tibetan Style