Macadamia Free Vegan Aloo Methi
This fragrant North 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 fenugreek down beautifully and drives off any extra moisture, giving you golden-edged potatoes with a slightly bitter, herby depth that is genuinely addictive. A pinch of amchur at the end adds a bright, tangy lift that ties everything together. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy spice blends. It's the kind of weeknight dinner that tastes like it took far more effort than it actually did — serve it hot with flatbread or alongside a simple dal for a full, satisfying meal.
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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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