Lactose Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that proves simple pantry staples can produce something deeply satisfying and complex. Cumin seeds bloom in hot oil, aromatics build in layers, and the earthy bitterness of fresh fenugreek leaves plays beautifully against tender, golden-edged Yukon Gold potatoes. Every ingredient here is naturally plant-based and completely free of dairy, so there's no need to swap anything out or second-guess a label. The technique of covering the potatoes to steam them through before cranking the heat to crisp the edges is what separates a great aloo methi from a mediocre one. A finishing pinch of amchur adds a bright, tangy lift that ties the whole dish together. Serve it hot alongside flatbread or rice and it disappears fast ā this is the kind of weeknight cooking that feels like a lot more effort than it actually is.
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Learn more āIngredients
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 Ā½-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1ā2 green chilies, thinly sliced
- Ā½ tsp turmeric
- 1 tsp coriander powder
- Ā½ tsp red chili powder
- 3 cups fresh fenugreek leaves (methi), roughly chopped, stems discarded
- Ā¾ tsp salt, or to taste
- Ā½ 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 ā watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6ā7 minutes.
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