Aloo Tama in Australia

Potato and bamboo shoot curry — sour, sharp and unmistakably Nepali

32 restaurants serving Aloo Tama across Australia
Aloo Tama — traditional Nepali dish

About Aloo Tama

Aloo Tama combines potatoes (aloo) with fermented bamboo shoots (tama) in a sour curry sharpened with tomatoes and jimbu — the Himalayan herb that gives the dish its signature aroma. The fermented bamboo shoots bring a funky, sour depth that has no real substitute, which is why jars of tama are a prized find in Nepali grocery stores across Australia. It is a staple of Nepali home cooking and a fixture on restaurant menus.

How to Make Aloo Tama

Prep: 15 min Cook: 30 min 4 servings ≈ 240 kcal/serving

Ingredients

  • 3 potatoes, cut into chunks
  • 1 cup fermented bamboo shoots (tama), drained
  • 1 cup black-eyed peas or bodi (optional, traditional)
  • 2 tomatoes, 1 onion, 4 garlic cloves, 1 tbsp ginger
  • 1 tsp turmeric, 1 tsp cumin, 1/2 tsp jimbu or jwano
  • 2 tbsp mustard oil
  • Green chillies, salt, coriander

Instructions

  1. 1Heat mustard oil until smoky; temper jimbu, garlic, ginger and onion.
  2. 2Add tomatoes, turmeric and cumin; cook to a masala.
  3. 3Add potatoes, bamboo shoots and beans; coat well and cook 3 minutes.
  4. 4Add water to just cover; simmer 20 minutes until the potatoes are soft and the curry is sour and sharp.
  5. 5Rest 5 minutes — the flavour deepens as it sits. Serve with rice or roti.

Recipes vary between households and restaurants — use the listings below to find Aloo Tama made by Nepali cooks near you.

Aloo Tama in Adelaide

2 restaurants

Aloo Tama in Canberra

1 restaurants

Aloo Tama in Hobart

1 restaurants

Aloo Tama in Launceston

1 restaurants

Aloo Tama in Melbourne

7 restaurants

Aloo Tama in Perth

11 restaurants

Aloo Tama in Sydney

9 restaurants