Aloo Methi

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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 it. I have also made it in mustard oil and the recipe had that pungent mustard taste to it, which we like.

You can make it with regular potatoes or baby potatoes. With either of them, the recipe tastes good.

At home, We usually have aloo methi with roti 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

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

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 the 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
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aloo methi recipe

Aloo Methi

4.76 from 29 votes
Potatoes with fenugreek leaves made in Punjabi style.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Cuisine North Indian
Course: Side Dish

Servings 3
Units

Ingredients

  • 3.5 to 4 cups tightly packed methi leaves (fenugreek leaves), chopped
  • 250 grams potatoes or about 3 to 4 medium size potatoes or 12 to 15 baby potatoes
  • 1 to 2 green chilies , chopped or ¼ to ½ teaspoon red chili 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

Instructions

preparation

  • 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.

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.

Nutrition Info Approximate values

Nutrition Facts
Aloo Methi
Amount Per Serving
Calories 241 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 883mg38%
Potassium 344mg10%
Carbohydrates 28g9%
Fiber 5g21%
Protein 13g26%
Vitamin A 175IU4%
Vitamin C 11.3mg14%
Calcium 1109mg111%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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66 Comments

  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

    1. you can use kasuri methi. just add 1 to 1.5 tablespoons of it. for a more bitter taste you can add more of it.

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