Brazil Nut Free Vegan Aloo Methi
This fragrant North Indian stir-fry brings together tender Yukon Gold potatoes and earthy fenugreek leaves in a boldly spiced, completely plant-based dish that feels both humble and deeply satisfying. The technique is straightforward ā blooming cumin seeds in hot oil, building layers with onion, garlic, ginger, and green chili, then letting the potatoes steam-cook in the spices until just tender before the methi goes in. That final blast of high heat wilts the fenugreek and crisps the potato edges just enough to give you incredible texture in every bite. A pinch of amchur at the end adds a subtle tartness that ties the whole dish together beautifully. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety ā just a pantry-friendly weeknight dinner that happens to be completely safe. It's the kind of dish that proves bold, satisfying cooking doesn't require anything complicated or hard to source.
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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)
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 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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