Mustard Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that delivers serious depth of flavor from a short, honest ingredient list. Cumin seeds bloom in hot oil, then layers of onion, garlic, ginger, and green chili build a fragrant base before the spices go in — and the whole kitchen smells incredible by the time the potatoes hit the pan. Yukon Golds are the right call here: they hold their shape through the covered cooking stage and then pick up gorgeous golden edges once the heat gets cranked back up. The fresh fenugreek leaves are the real star, wilting down into something slightly bitter and herby that balances the warm spices in a way that dried leaves simply can't replicate. Many spice-forward dishes like this can sneak in condiments or spice blends that introduce allergens, but every element here is straightforward — whole seeds, ground spices, and fresh aromatics with nothing hidden. A pinch of amchur at the end adds a bright, tangy lift that ties everything together beautifully. Serve it hot alongside flatbread or rice for a satisfying, plant-based meal that feels both comforting and vibrant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!