Vegan Aloo Methi
This classic North Indian dry curry is the kind of weeknight dish that makes your whole kitchen smell incredible from the very first sizzle of cumin seeds hitting hot oil. Yukon Gold potatoes get coated in a fragrant blend of turmeric, coriander, and red chili powder before turning tender and lightly golden at the edges — the kind of texture that's impossible to resist. The real star, though, is the fresh fenugreek leaves, which wilt into the potatoes and bring a pleasantly bitter, herby depth that you just can't get from dried leaves. A finishing pinch of amchur adds a bright, tangy lift that ties everything together beautifully. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this dish is simply built that way from the ground up. It serves four and works beautifully alongside flatbread, steamed rice, or as part of a larger spread.
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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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