Pork Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that manages to be deeply satisfying with just a handful of pantry staples and fresh greens. Cubed Yukon Gold potatoes get coated in a fragrant blend of cumin, turmeric, coriander, and red chili, then cooked low and slow until tender and golden at the edges. The real star, though, is the fenugreek — those slightly bitter, aromatic leaves wilt into the potatoes and transform the whole dish into something earthy, complex, and completely addictive. A finishing pinch of amchur adds a bright, tangy lift that ties everything together beautifully. Since this recipe is built entirely on vegetables, spices, and neutral oil, there's nothing to second-guess — no hidden animal products, no ambiguous additions, just clean, bold flavor from start to finish. It comes together in a single skillet, making cleanup as easy as the cooking itself. Serve it hot alongside warm roti or steamed rice for a weeknight dinner that feels anything but ordinary.
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!