Aloo Methi Recipe | Potatoes with Fenugreek Leaves

Aloo Methi Step By Step Recipe
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Aloo Methi Recipe | Potatoes with Fenugreek Leaves
4.7 (93.85%) 13 votes

Aloo Methi is a dry curry made with potatoes & fenugreek leaves. It is flavored with mild Indian spices.

Aloo Methi is quick and easy to cook and is a great comfort food. Cooking the slightly bitter Fenugreek Leaves along with the potatoes imparts a distinct flavor to the dish.

The dish combines the medicinal benefits of methi/ fenugreek leaves with the amazing taste of potatoes, and is a good way to include some greens in your kids diet.

Aloo Methi goes very well along with any Indian Bread like roti, parathas or puri. You can also serve it along with some wet side dish like Bundi Raita or Dal Tadka.

To make Aloo Methi at home follow the detailed step by step recipe with photos posted below.

Also see more simple Indian Curries like Aloo Gobi Methi Tuk, Aloo Gobi, Aloo Capsicum, Aloo Beans and Aloo Bhindi.

Suggested Recipe Collections :

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories143

Fat4g

Carbohydrates: 24g

Protein: 5g

Ingredients For Aloo Methi Recipe

  • 1 Bunch (250 gm) Methi/ Fenugreek Leaves
  • 3 Medium Sized Potatoes
  • 2 Green Chillies
  • 1 Teaspoon Jeera/ Cumin Seeds
  • 1/2 Teaspoon Haldi/ Turmeric Powder
  • 3/4 Teaspoon Red Chilli Powder
  • 1 Teaspoon Salt, or to taste
  • 1 Tablespoon Oil

Step By Step Instructions With Photos for Aloo Methi Recipe

  • Wash and rinse the Fenugreek (Methi) and pick the leaves from the stem. Coarsely chop the leaves.

  • Wash, peel and dice the potatoes into cubes.

  • Heat oil in a pan. Add 1 teaspoon Jeera/ Cumin seeds and roast them. Then add the diced potatoes and green chilies to the pan.

  • Shallow fry the Potatoes for 3-4 minutes, then add Turmeric Powder (Haldi), Red Chilli Powder, Coriander Powder (Dhania Powder) and salt.

  • Mix to coat the potatoes in spices and cook them for 5 minutes stirring occasionally.

  • The add the chopped methi leaves to the pan.

  • Stir for around 3-4 minutes as the methi leaves will start leaving water.

  • Cover the pan with a lid for 5-10 minutes till the potatoes are soft & cooked and the water from the methi leaves has dried out. Stir occasionally.

  • Aloo Methi Sabzi is ready. Serve it hot with any Indian Bread like roti, chapati or puri and curd.

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