Tonight we revisited Aloo Gobi with Onion Tofu, a hybrid dish we made a year ago (almost to the day!). This time, we used some Purple Majesty potatoes from Olsen Farms, plus the last of the Viking Purples from our garden.
It's still an overwhelmingly yellow/brown dish, but the bluish potatoes and purpley skins helped break up the visual monotony a bit. Regardless of the coloring, it was yummy.
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