Almond Free Vegan Aloo Methi
Aloo Methi is one of those deeply satisfying North Indian dishes that proves simple, whole ingredients can deliver serious depth of flavor. Cumin seeds sputtered in hot oil, golden onions, and a trio of garlic, ginger, and green chili build an aromatic base that makes the whole kitchen smell incredible. Yukon Gold potatoes are the perfect choice here — they hold their shape while turning tender and pick up every bit of that turmeric-and-coriander spice coating. The real star, though, is the fresh fenugreek: slightly bitter, earthy, and completely transformed once it wilts into the pan alongside those lightly golden potato edges. A finishing pinch of amchur adds a bright, tangy lift that ties everything together. Every ingredient in this dish is naturally free from tree nuts, so there's no label-checking or substitution gymnastics required — just straightforward, plant-based cooking you can trust. Serve it hot with flatbread or rice for a weeknight dinner that feels anything but ordinary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as avocado or sunflower oil)
- 1 tsp cumin seeds
- 1 lb (about 3 medium) yukon gold potatoes, peeled and cut into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 green chilies, thinly sliced
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp red chili powder
- 3 cups fresh fenugreek leaves (methi), roughly chopped, stems discarded
- ¾ tsp salt, or to taste
- ½ tsp amchur (dried mango powder) (optional)
Can be omitteddried mango powder
Instructions
- 1
Heat the oil in a large skillet or kadai over medium-high heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!