Aloo Methi Recipe, How to make Punjabi Aloo Methi Recipe

Aloo Methi Recipe: Dry Aloo Methi Recipe, How to make Aloo Methi Recipe

Aloo Methi recipe made with minimal ingredients. This punjabi style Aloo Methi Recipe is my mom in law’s special recipe.

Potatoes and Fenugreek leaves are a lovely combination together. Both my mothers’ have their own recipes of making Aloo Methi.

My mom-in-law makes absolutely fantastic Aloo Methi. I was surprised to know that the ingredients used were few and still the recipe tastes fabulous.

This Aloo Methi recipe has a lot of flavor and bitterness of Methi (Fenugreek) leaves combined with the  earthy flavor and taste of potatoes. It is less spiced and a dry vegetable sabzi.

My mom makes methi aloo with garlic and onions and it has a different taste and flavor than this recipe.

aloo methi dry

My mom-in-law makes the Aloo Methi in butter and the butter gives it a nice buttery flavor and taste. You can also use any good vegetable oil to make the Aloo Methi. I made the Aloo Methi recipe for the first time in Mustard oil and the recipe had that the pungent mustard taste to it. Nevertheless it was great.

I have also had Aloo Methi made with baby potatoes and this Aloo Methi too tasted awesome. I know of someone who likes Aloo Methi only made with baby potatoes and that too baby potatoes with the skin.

Aloo Methi

Whenever I get my hands on Methi leaves in the market, the first thing that comes to mind is making this recipe. At home, we usually have this with rotis and curd. You could even make this dish as a side vegetable in your main course.

Update: The pics have of Aloo Methi have been updated on 20 Sep 2012. In the pics the same recipe has been made with baby potatoes.

If you are looking for similar recipes then do check aloo gobi, aloo paratha, methi thepla, methi mushroomaloo palak and methi aloo with baby methi leaves.

Aloo Methi Recipe details given below:

5.0 from 4 reviews
Aloo Methi Recipe
Prep time
Cook time
Total time
punjabi methi aloo - potatoes with fenugreek leaves made in punjabi style.
Recipe type: side
Cuisine: north indian
Serves: 4
  • 3.5 to 4 cups of methi leaves (fenugreek leaves), finely chopped
  • 3-4 medium size potatoes or 10-12 baby potatoes
  • 1 or 2 green chilies, chopped
  • ¼ tsp red chili powder (optional)
  • 2 tbsp butter or mustard oil or any vegetable oil
  • rock salt or regular salt as required
  1. Remove the leaves from the stems of the Methi.
  2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
  3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
  4. In a kadhai, heat up the butter or oil.
  5. Add the potatoes first.
  6. Saute the potatoes for some mins till they get half cooked and light browned.
  7. Now add the fenugreek leaves.
  8. Also add the green chili, red chili powder and salt.
  9. Give a nice stir and let the veggies cook on a medium flame uncovered.
  10. The fenugreek leaves will start to leave its juices
  11. Lower the flame and cook the veggies for 5-6 minutes more.
  12. Keep on checking the sabzi after a gap of 2-3 minutes.
  13. If you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked.
  14. When the veggies are done and if there is any water left, then dry the water.
  15. The end dish should be dry and not watery.
  16. When the aloo methi is done, you could add some more butter and mix it with the veggies.
  17. Serve the Aloo Methi with parathas, rotis or rice-dal combo.
If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak.
Nutrition Information
Serving size: 3-4

{ 21 Responses }

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  1. Ezhilarasi says

    Bunch of thanks for the recipe. Basically I am very weak at cooking but after trying your recipes i got the confidence that I can also prepare delicious foods. All your recipes which I have tried had come out well. If i want to cook something different first i will surf your blog, If the recipe is available, no second thinking immediately i will go to shop and buy things whichever you mentioned under ingredients. thanks a lot. keep posting new recipes for new cooks like me.

  2. Mitchelle says


    Thanks for your recipes. I have tried quite a few of them and they are yummy. I tried the aloo methi today and this too was delicious. Only issue is that even after keeping it on the stove for really long, the potatoes were still not very soft. What should I do ?

  3. Anupama Arurkar says

    hi Dassana
    I don’t know how to thank you. I am not a very good cook. I had earlier , sometimes, tried out few recipes from net, but was never successful. I cooked your Aloo methi, and it turned out to be very well…

    • says

      thanks anupama for the positive feedback. do try more recipes and feel free to ask any query. with time and practice you will master many recipes and become a good cook. happy cooking.

  4. Khushi says

    Hi Dassana

    Fab recipe. I have never tried making aloo methi gave it a go today the family loved it. It was yummy thank you for sharing your fantastic recipes. I am going to try the pav bhaji this weekend!

  5. says

    Hi Dasanna,

    I really like the way u present ur recipes step by step. I am newly married and don’t know much about cooking.

    Whenever my husband asks to make any new dish I make it as u guide it. All dishes get perfect and yummy.

    Thank you so much, keep up the good work

  6. Ashwini says

    Hi Dassana,
    This is a super simple and absolutely tasty curry…I was quite sceptical when I was making it yesterday for dinner due to the fact that there were minimal ingredients and if the methi leaves will get bitter, but I was pleasantly surprised with the end result. This is a must try recipe , especially if one likes the flavour of methi leaves. Thank you.

    • says

      thanks ashwini. on the looks of it, it looks very simple. only when its had, one knows how delicious the aloo methi is. minimal ingredients which bring out the flavors of methi so well.

  7. Swati Roy says

    first time I tried aloo methi recipe. I tried it not with fresh methi leaves, but with kasoori methi. And it was amazing in taste. And my experiment was successful.

  8. Heena Rangwani says

    Hi Dassana,

    After the french bean aloo was a success, I decided to try another one of your recipes. This time I picked Methi Aloo. Earlier I used to make it sindhi style with tomatoes and powdered masalas but this time I decided to try your mother-in-law’s version.

    Chopping the methi by hand is very tedious so it was a great tip to give it a whir in the mixer.

    After it was done I tasted it and I found it very bitter. I was nervous that the children may not like it. So I quickly made some baingan aloo from one of your recipes. Then the thought occured that I had never served them baingan before!! What if they reject both veggies?? They would return starving from school and I couldn’t afford to have a melt down on my hands. So I made yet another of your recipes…dal fry, and kept my fingers crossed.

    Here’s the verdict.

    They loved the methi aloo!!! And ate up the daal fry too! But did not accept the baingan, which I gladly ate and enjoyed.

    All recipes were so simple and well illustrated. I had no problem following them and they were all tasty too. Thanks and keep up the good work.