Eosinophilic Esophagitis Friendly Vegan Aloo Matar
Total time50 min
Prep time15 min
Cook time35 min
4.9(22)
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
- 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
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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