Eosinophilic Esophagitis Friendly Vegan Bombay Aloo
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Learn more āIngredients
4 servings
- 1.5 lb yukon gold potatoes, cut into 1-inch cubes
- 3 tbsp neutral oil (such as canola or sunflower oil)
- 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
- 1ā2 green chiles (such as serrano or thai), thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- Ā½ tsp chili powder
- 1 can (14 oz) diced tomatoes
- Ā½ tsp garam masala
- 1 tsp salt, plus more to taste
- Ā½ 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 8ā10 minutes, until just barely tender when pierced with a knife ā 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 30ā45 seconds, until the mustard seeds begin to pop and the cumin turns a shade darker ā watch closely, as the seeds can scorch quickly.
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