Vegan Aloo Methi

🛒 Ingredients

• #Main Ingredients;
• 3 medium potatoes, peeled and cut into 2.5 cm cubes
• 2 cups fresh fenugreek leaves (methi), washed well, thick stems removed, roughly chopped
• 1 small onion, finely chopped (optional)
• 1 green chilli, slit or minced (adjust to taste)
• #Spices & Seasoning;
• 1 tsp cumin seeds.. ¼ tsp turmeric powder.. ½ tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder.. ½ tsp dried mango powder (amchur, optional, to balance bitterness)
• Salt to taste.. Pinch of asafoetida (hing, optional)
• #Cooking & Garnish;
• 1.5 tbsp coconut oil or neutral cooking oil
• Fresh coriander leaves for garnish
• Lemon wedge (optional)

👩‍🍳 Instructions

1. 1

   Prep: Wash fenugreek thoroughly; discard tough stems and chop leaves roughly. Peel and cube potatoes evenly so they cook at the same speed.

2. 2

   Temper: Heat oil in a pan over medium heat. Add cumin seeds; once they sizzle, add asafoetida and green chilli. Sauté for 30 seconds.

3. 3

   Cook potatoes: Add potato cubes, turmeric, and salt. Toss well, cover, and cook on low‑medium heat for 8–10 minutes, stirring occasionally, until potatoes are half‑done and tender but not mushy.

4. 4

   Add fenugreek: Stir in chopped fenugreek leaves, red chilli powder, coriander powder, and amchur (if using). Mix gently, cover, and cook for another 8–10 minutes until potatoes are fully soft and fenugreek wilts completely.

5. 5

   Finish: Remove the lid, increase heat slightly, and stir‑fry for 2–3 minutes to lightly crisp the edges and evaporate excess moisture. Taste and adjust salt or spice.

6. 6

   Serve: Garnish with fresh coriander and a squeeze of lemon if desired. Enjoy hot with your favourite flatbread or dal.