Pescatarian Vegan Aloo Methi

Total time40 min

Prep time15 min

Cook time25 min

5.0

(9)

Aloo methi is one of those North Indian classics that earns a permanent spot in your weeknight rotation — earthy fenugreek leaves, golden-edged potatoes, and a warm spice blend that makes the whole kitchen smell incredible. The technique here is straightforward but intentional: blooming cumin seeds in hot oil, layering in aromatics, and letting the potatoes steam-cook in their own heat before cranking up the flame to get those crispy, caramelized edges. Fresh methi leaves go in at the end so they wilt just enough without losing their slightly bitter, herbal punch — that contrast against the tender potato is exactly what makes this dish so satisfying. A pinch of amchur at the finish adds a subtle tartness that ties everything together beautifully. The ingredient list is entirely plant-based, so it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Serve it hot alongside warm roti or steamed rice, and don't be surprised if everyone at the table asks for seconds.

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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.

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