Honey Free Vegan Aloo Methi
This fragrant North Indian stir-fry brings together golden-edged Yukon Gold potatoes and a generous heap of fresh fenugreek leaves in a skillet full of warm, toasty spices. The technique is straightforward — blooming cumin seeds in hot oil, building layers with onion, garlic, ginger, and green chili, then letting the potatoes go tender before the methi wilts into everything — but the result tastes deeply considered and genuinely satisfying. Fenugreek leaves have a pleasantly bitter, almost nutty edge that plays beautifully against the earthy coriander and bright hit of amchur at the finish. Every ingredient here is naturally plant-based and completely free of any sweeteners, so there is nothing to second-guess or swap out. It is the kind of weeknight dish that looks and smells like you spent far more effort than you actually did. Serve it hot straight from the pan alongside flatbread or rice and watch it disappear fast.
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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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