Pistachio Free Vegan Aloo Methi
Aloo methi is one of those weeknight staples that punches way above its weight — humble ingredients that come together into something genuinely crave-worthy. Cumin seeds bloom in hot oil, then a layered spice base of turmeric, coriander, and red chili powder coats tender Yukon Gold potatoes before a generous pile of fresh fenugreek leaves gets stirred in and wilted down. The result is earthy, a little bitter in the best possible way, and rounded out with a finishing hit of amchur that brightens the whole pan. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, fragrant cooking. It's a completely plant-based dish that doesn't ask anything of you except a good skillet and about thirty minutes of attention. Serve it hot with flatbread or alongside a simple dal and you've got a meal that feels both comforting and a little special.
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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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