Cashew Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that manages to be deeply satisfying with nothing more than pantry spices, humble potatoes, and a generous handful of fresh fenugreek leaves. The slightly bitter, herbal punch of the methi plays beautifully against the warm heat of green chili and the earthy bloom of cumin seeds crackling in hot oil ā it's the kind of dish that makes your kitchen smell incredible before you've even sat down to eat. Every ingredient here is whole and straightforward, so there's absolutely no concern about hidden nut-based thickeners or creamy cashew sauces sneaking into the mix. The technique is simple but deliberate: the potatoes steam through covered, then get uncovered and crisped at the edges while the fenugreek wilts down into something silky and fragrant. A finishing pinch of amchur adds a bright, tangy lift that ties everything together without overpowering the other flavors. This is the kind of weeknight vegetable dish that converts skeptics ā bold, plant-based, and completely free of anything you'd need to second-guess.
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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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