Cinnamon Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that proves you don't need a long ingredient list to build serious depth of flavor. Cumin seeds bloomed in hot oil set the aromatic foundation, and from there, layers of turmeric, coriander, and red chili powder work into tender Yukon Gold potatoes until everything is fragrant and lightly golden at the edges. The real star is the fresh fenugreek — slightly bitter, earthy, and completely transformative once it wilts down into the spiced potato mixture. Many warming spice blends lean heavily on cinnamon, but this dish gets all of its complexity from cumin, ginger, garlic, and green chili, so there's nothing to pick around or swap out. A finishing hit of amchur adds a bright, tangy lift that ties the whole pan together without any sweetness. It's a naturally plant-based dish that eats like pure comfort food, and it comes together in a single skillet with minimal fuss. Serve it hot alongside flatbread or rice for a weeknight dinner that feels anything but ordinary.
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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)
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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