Xanthan Gum Free Vegan Aloo Methi
This fragrant North Indian stir-fry brings together golden-edged Yukon Gold potatoes and a generous heap of fresh fenugreek leaves in one deeply satisfying skillet. Cumin seeds bloom in hot oil, layered with onion, garlic, ginger, and green chili before the spices go in ā it's the kind of cooking process that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. The fenugreek leaves add a pleasantly bitter, herby depth that balances beautifully against the warm coriander and chili powder, and a finishing pinch of amchur lifts the whole dish with a subtle tang. Every ingredient here is a whole, recognizable food ā no stabilizers, no thickeners, nothing processed ā so it's naturally free of the additives that can sneak into packaged spice blends or store-bought sauces. That makes it a genuinely clean, unfussy option for anyone navigating ingredient labels with care. It comes together in a single pan and works beautifully as a weeknight side alongside dal and rice or tucked into warm flatbread for something more substantial.
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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)
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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