Dairy Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that proves simple, plant-based cooking can be deeply satisfying and full of bold flavor. Cumin seeds bloom in hot oil, setting off a chain reaction of aromatics — onion, garlic, ginger, and green chili — before earthy spices like turmeric and coriander get toasted right into the pan. Yukon Gold potatoes are a smart choice here: their buttery texture holds up beautifully through the covered cooking process, picking up every bit of that spiced base before the heat gets cranked back up. The real star, though, is the fresh fenugreek. Those slightly bitter, herbaceous leaves wilt into the potatoes and transform the whole dish into something complex and craveable. A finishing pinch of amchur adds a bright, tangy lift that ties everything together. Because every ingredient in this recipe is naturally plant-based — no butter, no ghee, no cream — there's nothing to swap or second-guess, and the result is every bit as rich and aromatic as the original. Serve it hot straight from the skillet, ideally with warm roti or alongside a bowl of dal.
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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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