Peanut Free Vegan Aloo Methi
This fragrant potato and fenugreek stir-fry is the kind of weeknight dish that makes your whole kitchen smell incredible from the very first sizzle of cumin seeds hitting hot oil. Yukon Gold potatoes soak up a bold spice blend of turmeric, coriander, and red chili powder, while the fresh fenugreek leaves bring a pleasantly bitter, herby depth that balances everything out beautifully. The technique is straightforward ā bloom the spices, build the aromatics, let the potatoes steam tender, then crank the heat to get those golden, slightly crispy edges. A finishing touch of amchur adds a bright, tangy lift that ties the whole dish together. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved ā just honest, plant-based cooking with a pantry of whole spices and fresh produce. It works equally well as a hearty side alongside dal and rice or stuffed into warm flatbread for a satisfying meal. If you've never cooked with fresh methi before, this is the recipe that will make it a regular in your rotation.
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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)
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 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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