Recipe: Aloo Phujia (Gluten-Free + Vegan)

Hi friends! First of all, I’d like to announce that I’m cutting recipes down to once a month. From your clicks I can see what interests you most, and I feel like once a month is better suited to idealizing Bummed Out Bailey subject matter. I’d love to know your thoughts on post preferences in the comments or on the contact page.

Valentine’s Day is this week and this side dish is SPICAAAYYYY. Here’s another simple recipe. Cause ain’t no one got time for anything else while in the throes of SAD.


1 white onion, chopped
1/4 c olive oil
1 t sea salt
1/2 t cayenne pepper
1/2 t ground turmeric
1/4 t ground cumin
~4 russet potatoes, peeled and diced
2 tomatoes, chopped


  1. In a medium size skillet, lightly brown onion.
  2. Add sea salt, cayenne, turmeric, cumin, and potatoes and cook ten minutes, stirring occasionally.
  3. Stir in tomatoes, cover skillet, and cook for another ten minutes.

Serves eight as side dish.

Bummed Out Bailey Rating: 9/10
Rick-the-Meat-Eater Rating: 10/10

Are those red peppers? Hmmm. No. *tastes potatoes* I like these a bunch.

Rick, a meat and gluten-eating husband

Adapted from Aloo Phujia.

More on Bummed Out Baker:
Recipe: Best Damn Mashed Potatoes (Gluten-Free + Vegan)
Recipe: Black Bean and Potato Enchiladas
Recipe: Sweet Potato Gnocchi

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