Eosinophilic Esophagitis Friendly Bombay Potatoes
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Learn more āIngredients
4 servings
- 1 Ā½ lb waxy potatoes (such as yukon gold), peeled and cut into 1-inch chunks
- 1 tsp salt, plus more for the boiling water
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, finely grated
- 1 green chili, thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp chili powder
- Ā½ tsp garam masala
- 1 can (14 oz) diced tomatoes
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Cook for 8ā10 minutes, until just tender when pierced with a knife but still holding their shape ā they should not be fully soft. Drain through a colander and set aside.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cumin seeds and cook for 30ā45 seconds, until the mustard seeds begin to pop and the cumin seeds darken slightly ā watch closely, as they can burn quickly.
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