作法
- 黑眼豆放入鹽水煮約 25 分鐘至軟，瀝乾，預留 200 毫升煮汁備用。
- 厚底鍋將芥末油加熱至剛冒煙——可去除生嗆味。稍微放涼。
- 下 jimbu、葫蘆巴籽與孜然籽，會發出滋滋聲並飄出香氣。
- 加入洋蔥丁炒 5 分鐘至軟。下薑、蒜、辣椒爆香 60 秒。
- 倒入薑黃粉、香菜籽粉、孜然粉與花椒粉，拌炒 60 秒。下番茄瓣煮 4 分鐘至軟化。
- 加入發酵竹筍、馬鈴薯塊、煮好的黑眼豆與預留的煮汁，再補 200 毫升水並加鹽。蓋鍋燉 25 分鐘至馬鈴薯熟透。撒上香菜。配飯或印度烤餅享用。aloo tama 隔夜更入味。
Common questions
Can 酸筍馬鈴薯燉 be made ahead?
酸筍馬鈴薯燉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is 酸筍馬鈴薯燉 spicy?
酸筍馬鈴薯燉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酸筍馬鈴薯燉 vegetarian or gluten-free?
酸筍馬鈴薯燉 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 酸筍馬鈴薯燉 to make at home?
酸筍馬鈴薯燉 is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can 酸筍馬鈴薯燉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
酸筍馬鈴薯燉是典型的尼泊爾咖哩——發酵竹筍（tama）是尼泊爾廚房常備食材，將嫩筍以鹽乳酸發酵製成，風味酸鹹而帶野味，與新鮮竹筍截然不同。Jimbu（學名 Allium hypsistum）是喜瑪拉雅的野生香蔥，海拔越高越多人採摘入廚。本菜最常見於馬嘉與古隆等山區族群，現已普及全國。發酵竹筍、jimbu 與 timur 三者，是讓尼泊爾咖哩成為「尼泊爾」的關鍵組合。
