Hazelnut Free Vegan Aloo Methi
This fragrant 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 technique is straightforward — blooming cumin seeds in hot oil, building layers of garlic, ginger, and green chili, then letting the potatoes steam-cook right in the pan until they're just fork-tender before crisping up at the edges. That final blast of heat wilts the methi leaves and drives off any excess moisture, leaving you with a dish that's earthy, aromatic, and deeply satisfying. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a sauce or spice blend. The optional amchur — dried mango powder — adds a bright, tangy lift at the end that ties the whole thing together beautifully. It's the kind of weeknight dinner that tastes like it took far more effort than it actually did, and it pairs perfectly with warm roti or a scoop of basmati 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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