aloo methi recipe | potatoes with fenugreek leaves

aloo methi recipe with video and step by step photos – potatoes with fenugreek leaves made in north indian style. this delicious punjabi aloo methi recipe is made with minimal ingredients and a family recipe.

Aloo Methi Recipe, Aloo methi sabzi recipe

potatoes and fenugreek leaves are a lovely combination together. at home i make aloo methi two ways. one is this punjabi recipe and the other is my mom’s version of methi aloo with garlic and onions.

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.

sometimes we make aloo methi in butter and the butter gives a nice flavor and taste. you can also use any good vegetable oil to make the aloo methi. i have also made aloo methi in mustard oil and the recipe had that the pungent mustard taste to it, which we like.

you can make aloo methi with regular potatoes or baby potatoes. with either of them, the recipe tastes good.

at home, we usually have aloo methi with rotis or plain parathas and curd. you could even make this dish as a side vegetable with your main course.

aloo methi recipe video

how to make aloo methi recipe

preparation

1. remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water. see that the leaves are clean and devoid of any muddy particles on them. removing the leaves takes a lot of time. whenever i get a bunch or bunches of methi leaves, i remove the leaves and keep them in a box in the refrigerator. so whenever i need methi, i just take the amount required. they stay good for about a week in the fridge. in india, we don’t get very bitter leaves. if the leaves are very bitter, then after rinsing, sprinkle some salt on the methi leaves and mix well. leave to stand for 15 to 20 minutes. later squeeze the leaves lightly in your palms and then rinse again once.

rinse methi or fenugreek leaves very well in running water

2. now chop the fenugreek 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.

chop methi or fenugreek leaves

3. rinse, peel and chop the potatoes into small cubes or squares.

add aloo in kadai

making aloo methi

4. in a kadai or pan, heat up the butter or oil. add the potatoes first.

sauting aloo

5. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.

sauting aloo pr potatoes

6. add the chopped green chilies and asafoetida. stir. if you don’t have green chilies, then just add about ¼ to ½ tsp of red chili powder.

add chilli to aloo or potatoes

7. now add the chopped fenugreek leaves.

add methi or fenugreek leaves

8. stir very well.

mix aloo methi

9. add salt.

add salt to aloo methi recipe

10. give a nice stir and let the methi leaves cook on a medium flame uncovered.

cooking aloo methi recipe

11. the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more.

making aloo methi recipe, punjabi aloo methi recipe

12. you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish. 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. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.

aloo methi recipe, aloo methi

12. when the aloo methi sabzi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas, rotis or rice-dal combo.

Aloo Methi
more tasty recipes for you!

aloo methi

4.66 from 23 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Course:side dish
Cuisine:north indian
Calories: 241kcal
Servings (change the number to scale):3
aloo methi recipe
punjabi aloo methi ki sabji recipe. potatoes with fenugreek leaves made in punjabi style.

INGREDIENTS FOR aloo methi

(1 CUP = 250 ML)
  • 3.5 to 4 cups tightly packed methi leaves (fenugreek leaves), chopped
  • 250 grams potatoes or about 3 to 4 medium size potatoes (aloo) or 12 to 15 baby potatoes
  • 1 to 2 green chilies (hari mirch), chopped or ¼ to ½ teaspoon red chili powder (lal mirch powder)
  • 1.5 to 2 tablespoons butter or mustard oil or any vegetable oil
  • 1 pinch asafoetida (hing)
  • rock salt or regular salt as required

HOW TO MAKE aloo methi

preparation for aloo methi

  • remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water. see that the leaves are clean and devoid of any muddy particles on them.
  • now chop the fenugreek 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.
  • rinse, peel and chop the potatoes into small cubes or squares.

making aloo methi

  • in a kadai or pan, heat up the butter or oil. add the potatoes first.
  • saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
  • add the chopped green chilies and asafoetida. stir. if you don't have green chilies, then just add about ¼ to ½ tsp of red chili powder.
  • now add the chopped methi/fenugreek leaves. stir very well.
  • add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered.
  • the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more.
  • you should see the methi leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish.
  • 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. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.
  • when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi ki sabji with parathas, rotis or rice-dal combo.

RECIPE VIDEO

NOTES

  1. If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak.
  2. note: in the step by step pics, aloo methi is made with regular potatoes. the final pics have baby potatoes.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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70 comments/reviews

  1. Can we use kasoori methi instead of fresh methi ! I live in Europe and it is not very very hard to find any fresh fenugreek here

    • preeti, we have got requests for soyabean chunks few times. but we don’t make them at home. so thats why no recipe in the blog. will consider this request.

  2. I was looking for something I could modify and make for my potato’s. I love spicy food therefore added Red pepper powder, hing, and coriander powder along with the rest you mentioned above.
    It was a delight to eat this curry. However, I shortened the cooking by first microwaving the small potatoes and then frying in some oil while I added the masala and onions then let it simmer with the leaves.

  3. I tried this recipe and it turned out to be awesome. Thanks for the suggestion to add methi after a while, it did the trick.5 stars

  4. Hello,
    I have no words to describe how wonderful ur dishes are …always try ur recepies . I even have bookmarked this site…..can we make any other sabji with methi?? Plsshare….5 stars

  5. Dear dasaana, can you plz guide me how to decrease the bitterness of methi ? Any totka of maa or grandmother 🙂4 stars

    • hi nadia, if the leaves are very bitter, then after rinsing, sprinkle some salt on the methi leaves and mix well. leave to stand for 15 to 20 minutes. later squeeze the leaves lightly in your palms and then rinse again once.

  6. Very simple to follow & well elaborated. I use your recipes almost daily. I am so grateful to you for them.

  7. Hi amit…
    Ur recepies are soo simple n tasty.. The step by step pics makes it more easy n simple to understand…
    Thanks5 stars

  8. Aloo methi really delicious recipe yet easy to cook, the best part of your blog is step by step pics of your cooking.

    Thanks for sharing…………………..5 stars

  9. Hi, all ur recipes r very useful. Whenever i try something new i have a look to ur receipes. Ur recipes r simple n yummy. Thanks a lot4 stars

  10. Dassana,
    God bless u… May u post such lovely recipes
    For last 3 months this the n the time I am cooking this aloo methi… I just loooove this….
    Thanks
    Manjula

  11. Hello Dassana,
    Juniors or Seniors, experienced or amateur. You make cooking so simple and delicious with your step -by-step photo guidance. Recipes that i have tried were simply awesome and enjoyed by my husband and kid too. Hence I am your fan. You are amazing with your food description too.
    Case : In the past 4/5 months, i have successfully and with WHOLE nutrition made healthy weight loss of 11 kgs. Brilliant as I feel healthy now !!
    My request – Would it be possible for you to share some recipes of medium difficulty which will be helpful for people with my condition. ( Something low fat and healthy. Greens, pulses etc dal preparations. Specially for weight watchers). It will be so nice to continue having your recipes ….

    • thanks sonia for the wonderful comment. there are many recipes on the blog that are healthy and whole. you just have to search the name of the recipe and you will get it, if i have posted. in fact we have posted many dal recipes since dal is a staple at home. you can always reduce the quantity of oil to be added in the dal as per your choice. sometimes the dal tastes good as it is without any tempering too.

  12. Thanks for a recipe with few ingredients (a good sign of proper flavor balance!) and I’ll try it as soon as I find fresh methi.
    Why is it better to use raw potatoes instead of boiling the potatoes whole and then skin and cut them? How long should it take to fry the raw potatoes; you mention their quality matters, what do you mean by that (how can I tell)?
    Why do you say to leave the skins on the baby potatoes? Once they’re cut, it doesn’t matter what size of potato you start with, right?
    Do you have recommendations for how to alter this for using dried methi?
    Thank you kindly!

    • boiled potatoes give a different texture than potatoes sauteed directly while cooking the veggies. they absorb the flavor of the spices and even the methi which boiled potatoes cannot absorb. there are many different types of potatoes. some have less starch and some have more. some are new and some are old. so only by experience you come to know, while buying potatoes. keeping the skins keeps the nutrients which are below the peel. you just have to add about 2 to 3 tbsp of dried methi leaves, that too towards the end, after the potatoes are cooked. you can add a few tbsp more of dried methi leaves, if you want.

  13. 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.5 stars

  14. Hi,

    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 ?

  15. 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…5 stars

    • 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.

  16. 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!

  17. 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 work5 stars

  18. 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.5 stars

    • 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.

  19. Love the aroma too the fenugreek leaves add! I’m not so fond of baby potatoes, though. Just prefer having smaller, bite-size pieces 😛

  20. 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.

  21. 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.

    regards,
    Heena