Chef Vikas Khanna reveals the dish he makes when he misses home; recipe inside

Chef Vikas Khanna recently made headlines for his big win after he was named among the TIME100 Most Influential People of 2026. According to experts, it wasn't just a personal achievement, it was a global recognition of Indian cuisine, resilience, and purpose-driven success. From a young boy in Amritsar to a Michelin-starred chef in New York (Bungalow), his journey in the food world is full of lessons that go far beyond the kitchen and gas stove. In a recent rapid fire reel with Culinary Culture Co, when he was asked about one dish that he loves to make when he misses home in New York, his reply was, "Methi Aloo." For the unversed, it is a simple and humble dry sabzi, enjoyed across India and is made with fresh fenugreek leaves cooked along with potatoes and minimal spices. It goes well with roti and chawal-dal too. Take a look at the recipe and try it.

2 medium potatoes, 1 cup fresh fenugreek leaves, 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, and 1–2 tbsp water

First, remove the stems, pluck the leaves and wash them thoroughly to remove bitterness and dirt.

Chop the leaves and also peel, wash, and chop the potatoes, chilli, and garlic.

Heat oil in a pan, add cumin seeds and let them splutter. Also, add garlic and green chilli; sauté briefly.

Toss in the diced potatoes, turmeric, and salt and cook on medium heat for 8–10 minutes.

Now, add the spices and mix well. Also, add the chopped methi and mix well again and cook for 4-6 minutes.

Sprinkle a little water, cover, and cook for another 5–7 minutes until the potatoes are fully tender and the methi is cooked through.

Lastly, add garam masala, mix well and serve hot with roti or dal chawal. Enjoy!