Eosinophilic Esophagitis Friendly Vegan Saag Aloo
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Learn more →Ingredients
4 servings
- 1 ½ lb yukon gold potatoes, cut into 1-inch cubes
- 3 tbsp neutral oil (such as canola or sunflower)
- 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1–2 green chiles (such as serrano or thai), thinly sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- ½ cup water
- 10 oz fresh baby spinach
- 1 tsp salt, plus more to taste
- 1 tsp fresh lemon juice
For serving
- cooked basmati rice or warm naan, for serving (optional)
Instructions
- 1
Place the potato cubes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 8–10 minutes, until just tender when pierced with a knife but not falling apart. Drain and set aside.
- 2
Wipe out the pot and heat the oil over medium-high heat until shimmering. Add the cumin seeds and cook for 30–45 seconds, until they sizzle and turn a shade darker — watch closely, as they can burn quickly.
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