Chef Vikas Khanna recently made headlines after being named among the TIME100 Most Influential People of 2026. This recognition is not just a personal achievement but a global acknowledgment of Indian cuisine, resilience, and purpose-driven success. From a young boy in Amritsar to a Michelin-starred chef in New York at Bungalow, his journey offers lessons beyond the kitchen.
In a recent rapid-fire reel with Culinary Culture Co, Khanna was asked about the dish he loves to make when missing home in New York. His reply: Methi Aloo. This simple, humble dry sabzi is enjoyed across India, made with fresh fenugreek leaves and potatoes with minimal spices. It pairs perfectly with roti or dal-chawal. Here is the recipe.
Ingredients
- 2 medium potatoes
- 1 cup fresh fenugreek leaves (methi)
- 2 tbsp oil
- 1 tsp cumin seeds
- 2–3 garlic cloves
- 1 green chilli
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- Salt to taste
- ½ tsp garam masala
- 1–2 tbsp water
Step-by-Step Instructions
Step 1: Prepare the Methi
Remove stems, pluck the fenugreek leaves, and wash them thoroughly to remove bitterness and dirt.
Step 2: Chop Ingredients
Chop the leaves. Peel, wash, and dice the potatoes. Chop the green chilli and garlic.
Step 3: Temper the Spices
Heat oil in a pan. Add cumin seeds and let them splutter. Then add garlic and green chilli; sauté briefly.
Step 4: Cook the Potatoes
Toss in the diced potatoes, turmeric, and salt. Cook on medium heat for 8–10 minutes, stirring occasionally.
Step 5: Add Spices and Methi
Add coriander powder and red chilli powder. Mix well. Then add the chopped methi leaves and mix again. Cook for 4–6 minutes.
Step 6: Simmer Until Tender
Sprinkle a little water, cover, and cook for another 5–7 minutes until the potatoes are fully tender and the methi is cooked through.
Step 7: Finish and Serve
Add garam masala, mix well, and serve hot with roti or dal chawal. Enjoy!
