Sesame Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that manages to be deeply satisfying with a surprisingly short ingredient list. Cubed Yukon Gold potatoes get coated in a fragrant blend of cumin, turmeric, coriander, and chili, then cooked low and slow until tender and just golden at the edges. The real star is the fresh fenugreek — those slightly bitter, aromatic leaves wilt into the potatoes and transform the whole dish into something that tastes far more complex than the effort involved. A finishing pinch of amchur adds a bright, tangy lift that ties everything together beautifully. This is naturally plant-based and built entirely from whole spices, fresh aromatics, and vegetables, so there's no need to scrutinize labels or swap out anything. Sesame oil is a common go-to in many stir-fry-style dishes, but this recipe relies on a neutral oil like avocado or sunflower, keeping the flavor clean and the dish completely free of sesame in any form. Serve it hot alongside flatbread or steamed rice for a weeknight dinner that feels genuinely 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)
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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