Nepalese · beginner
Nepalese Spiced Potato And Bamboo Shoot Curry
A comforting Himalayan curry simmered with tender potatoes, black-eyed peas, and crunchy bamboo shoots tempered with fenugreek and cumin.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a medium pot over medium heat, add fenugreek seeds, and cook for 30 seconds until dark brown.
- 02
Add the chopped red onion and fry for 4 to 5 minutes until soft and translucent.
- 03
Stir in ground cumin, ground turmeric, and tomato paste, stirring constantly for 1 minute to bloom spices.
- 04
Add diced potatoes, bamboo shoots, and black-eyed peas, stirring well to coat with the spice paste.
- 05
Pour in warm water or broth and bring the mixture to a boil over medium-high heat.
- 06
Reduce heat to low, cover the pot, and simmer for 15 to 18 minutes until potatoes are completely tender.
- 07
Lightly crush a few potato cubes against the side of the pot to thicken the broth naturally before serving.
A LITTLE KITCHEN KNOW-HOW
Potato Starch Thickening
Crushing cooked potatoes directly into a simmering stew releases natural starches to build a rich, velvety broth.
Notes from the kitchen
- Rinse canned bamboo shoots thoroughly under cool water to remove canned metallic flavors before cooking.
- Mashing a portion of cooked potatoes directly into the broth naturally thickens the stew without added starches.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
