Walnut Free Vegan Aloo Methi
This fragrant, plant-based potato and fenugreek dish is the kind of weeknight dinner that makes your whole kitchen smell incredible. Cumin seeds bloom in hot oil, then layers of garlic, ginger, green chili, and warming spices build a deeply savory base before the potatoes ever hit the pan. The fresh fenugreek leaves wilt right into everything, adding a pleasantly bitter, herby note that balances the earthy spices beautifully. A finishing pinch of amchur — dried mango powder — lifts the whole dish with a subtle tang that keeps you going back for another bite. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It's a one-pan meal that comes together with straightforward technique and honest pantry staples, making it just as approachable for a busy Tuesday as it is impressive enough to serve to guests. Scoop it up with warm roti or spoon it over basmati rice for a completely satisfying, flavor-packed plate.
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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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