Gluten Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that proves simple ingredients can produce deeply satisfying results. Cumin seeds bloom in hot oil, setting off a chain reaction of toasted spices, sweet golden onion, and tender Yukon Gold potatoes that soak up every bit of that fragrant base. The fresh fenugreek leaves are the real star — slightly bitter, earthy, and aromatic in a way that dried herbs simply can't replicate. Everything here is naturally plant-based and built entirely from whole spices, vegetables, and oil, so there's nothing to swap or second-guess for anyone avoiding gluten. The optional amchur at the end adds a subtle, bright tang that lifts the whole dish without overpowering it. This is the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did — serve it hot straight from the skillet.
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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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