Wheat Free Vegan Aloo Methi
Aloo methi is one of those North Indian classics that delivers serious depth of flavor with a surprisingly short ingredient list. Cumin seeds bloom in hot oil, setting off a chain reaction of aromatics ā onion, garlic, ginger, and green chili ā before the spices go in and turn everything fragrant and golden. The Yukon Gold potatoes are a smart choice here: their buttery, waxy texture holds up beautifully through the covered cooking and the final high-heat stir-fry, picking up lightly crisped edges without falling apart. Fresh fenugreek leaves bring a pleasantly bitter, herby note that balances the warmth of the chili and coriander in a way that dried methi simply can't match. A finishing pinch of amchur adds a bright, tangy lift that ties the whole dish together. Every single ingredient in this recipe is naturally free of wheat and gluten-containing grains, so there's no swapping or substituting required ā just straightforward, pantry-friendly cooking. Serve it hot alongside rice or your favorite flatbread for a weeknight dinner that feels anything but ordinary.
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Learn more āIngredients
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 Ā½-inch cubes
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1ā2 green chilies, thinly sliced
- Ā½ tsp turmeric
- 1 tsp coriander powder
- Ā½ tsp red chili powder
- 3 cups fresh fenugreek leaves (methi), roughly chopped, stems discarded
- Ā¾ tsp salt, or to taste
- Ā½ 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 ā watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6ā7 minutes.
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