Low Sodium Vegan Aloo Matar

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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1 tsp cumin seeds
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 green chili (such as serrano or thai), finely chopped
1 can (14 oz) diced tomatoes
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp paprika
¼ tsp cayenne pepper
1 ½ lb yukon gold potatoes, peeled and cut into ¾-inch cubes
1 cup water
1 ½ cups frozen peas
1 tsp garam masala
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or warm flatbread, for serving (optional)

Instructions

1
Heat the oil in a large skillet or sauté pan over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.

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