Chestnut Free Vegan Aloo Methi
This fragrant North Indian stir-fry brings together tender Yukon Gold potatoes and a generous heap of fresh fenugreek leaves in a boldly spiced, completely plant-based skillet dish. The whole thing starts with cumin seeds sizzling in hot oil — that single step sets off a chain reaction of deep, toasty flavor that carries through every bite. Layers of garlic, ginger, green chili, turmeric, and coriander build on each other until the potatoes are golden at the edges and the methi leaves are perfectly wilted and fragrant. A finishing pinch of amchur adds a subtle tartness that lifts the whole dish without overwhelming it. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scan labels or second-guess anything — just cook with confidence. It's the kind of weeknight dinner that feels special without demanding much from you, and it pairs beautifully with warm roti or a simple bowl of rice.
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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.
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