Low FODMAP Vegan Aloo Methi

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or sunflower oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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