BHA & BHT Free Vegan Aloo Methi
This fragrant potato and fenugreek stir-fry is the kind of weeknight dish that makes your whole kitchen smell incredible from the very first sizzle of cumin seeds hitting hot oil. Yukon Gold potatoes get coated in a bold blend of turmeric, coriander, and red chili powder before turning tender and golden-edged, while fresh fenugreek leaves wilt into the pan and add their signature slightly bitter, herby depth. The result is a deeply savory, satisfying dish that feels both humble and complex at the same time. For anyone navigating preservative-free eating, this recipe is a natural fit ā every ingredient is whole and unprocessed, from the fresh aromatics to the hand-chopped greens, with no packaged spice blends or shelf-stable shortcuts that might sneak in unwanted additives. Avocado or sunflower oil keeps things clean and neutral, letting the spices do all the heavy lifting. A finishing touch of amchur, or dried mango powder, adds a bright, tangy lift that ties everything together beautifully. Serve it hot straight from the skillet alongside flatbread or rice for a meal that's as nourishing as it is bold.
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Learn more āIngredients
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 Ā½-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1ā2 green chilies, thinly sliced
- Ā½ tsp turmeric
- 1 tsp coriander powder
- Ā½ tsp red chili powder
- 3 cups fresh fenugreek leaves (methi), roughly chopped, stems discarded
- Ā¾ tsp salt, or to taste
- Ā½ tsp amchur (dried mango powder) (optional)
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 ā watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6ā7 minutes.
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