Celery Free Vegan Aloo Methi
This fragrant North Indian stir-fry brings together golden-edged Yukon Gold potatoes and a generous heap of fresh fenugreek leaves in a skillet full of warm, toasted spices. The technique is straightforward — blooming cumin seeds in hot oil, building layers with onion, garlic, ginger, and green chili, then letting the potatoes go tender before the methi wilts into everything. That final blast of heat crisps the potato edges just enough to give you a little textural contrast 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 celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. It's the kind of weeknight vegetable dish that feels deeply satisfying and far more complex than the effort involved, and it pairs perfectly with warm roti or steamed basmati rice.
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)
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!