Pecan Free Vegan Aloo Methi
Aloo Methi is one of those North Indian classics that proves simple ingredients can produce something genuinely spectacular. 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 cook and then pick up gorgeous golden edges once the heat gets cranked back up. The fresh fenugreek leaves wilt into the dish in just a few minutes, adding a pleasantly bitter, herby depth that balances the warmth of the chili and coriander. A finishing pinch of amchur brings a subtle tang that ties everything together without overpowering the other flavors. Every ingredient in this dish is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, pantry-friendly cooking. Serve it hot alongside flatbread or rice for a weeknight dinner that feels anything but ordinary.
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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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