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Nepali Curry Stew (Aloo Bodi Tama)

Nepali Curry Stew (Aloo Bodi Tama)


  • 1 cup black eyed peas
  • 1 tablespoon canola oil
  • 3 - 4 garlic cloves, minced
  • 1 tablespoon minced ginger
  • Salt to taste
  • 2 teaspoons turmeric powder
  • 1 tablespoon cumin powder
  • 2 - 3 medium potatoes, peeled and cubed
  • 1 8 ounce can sliced bamboo shoots
  • 2 medium tomatoes, chopped
  • 2 green chili peppers, finely chopped, optional
  • 2 teaspoons red chili powder, optional
  • 4 - 6 cups water, add more or less per your liking
  • Cilantro leaves, chopped (for garnish)
  • Lemon juice, optional


  1. Soak the black-eyed peas overnight.
  2. Heat oil in a pressure cooker over medium heat. Cook onions for 5-7 minutes until lightly brown. Add garlic and ginger to the cooker and let cook for few minutes.
  3. Add salt, turmeric, cumin powder and let it cook for additional 2-3 stirring everything together. Add the potatoes.
  4. Add bamboo shoots, peas, tomatoes, chili peppers and stir everything together for few more minutes then add 4 cups of water.
  5. Close the pressure cooker and let it cook for 15-20 minutes until potatoes and black eyed peas are no longer hard.
  6. Add water if necessary and let it simmer until it reaches the desired consistency. Adjust taste as necessary.
  7. Remove from heat and garnish with cilantro leaves before serving. To make it more sour, squeeze lemon juice before serving.


  • Recipe provided by Dixya Bhattarai, R.D., of Food, Pleasure and Health.

Nutrition Information

Per serving: 295 kcal cal., 10 g fat (1 g sat. fat), 554 mg sodium, 8 g fiber, 7 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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