Candida Diet Friendly Vegan Bombay Aloo

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1.5 lb yukon gold potatoes, cut into 1-inch cubes
Fresh Red Potatoes - Size A PRODUCE Organic Red Potato Fresh Ruby Red Potatoes, Size C, By Lb Giant Red Potatoes Red Potatoes, Small
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3 tbsp neutral oil (such as canola oil or sunflower oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp black mustard seeds
1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1–2 green chiles (such as serrano or thai), thinly sliced
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp chili powder
1 can (14 oz) diced tomatoes
½ tsp garam masala
1 tsp salt, plus more to taste
½ cup water

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Bring a medium pot of salted water to a boil. Add the potato cubes and cook for 8–10 minutes, until just barely tender when pierced with a knife — they should offer slight resistance at the center. Drain and set aside.
2
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the mustard seeds and cumin seeds and cook, stirring, for 30–45 seconds, until the mustard seeds begin to pop and the cumin turns a shade darker — watch closely, as the seeds can scorch quickly.

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