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.
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.
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.
3. Rinse, peel and chop the potatoes into small cubes or squares.
4. In a kadai or pan, heat up the butter or oil. Add the potatoes first.
5. Saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
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.
7. Now add the chopped fenugreek leaves.
8. Stir very well.
9. Add salt.
10. Give a nice stir and let the methi leaves cook on a medium flame uncovered.
11. The methi will start to leave the water. Lower the flame and cook the leaves for 5-6 minutes more.
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.
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.
More tasty recipes for you!
Aloo Methi
RECIPE VIDEO
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.
Notes
- If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak.
- Note:Â in the step by step pics, aloo methi is made with regular potatoes. The final pics have baby potatoes.
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
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.
My Methi does not dry up fully even after waiting for so long
methi has to be chopped finely. also only use the methi leaves. not the stems.
Plz add some recipe of soyabean chunks.
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.
Your recipes are easy and authentic. Like home cooked mummy’s food.
thanks a lot farhat.
Hey. .loved this recipe too.. I have become a big fan of yours ♡.. Thank you
thanks again sulekha for this positive feedback.
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.
thankyou kam glad you liked the curry 🙂 and nice alteration to the recipe.
Easy and delicious recipe…this is my go to site for family dinners…
thankyou ankita.
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.
thanks neha and welcome.
Sorry its grandmother not master
edited and changed in the comment 🙂
Dear dasaana, can you plz guide me how to decrease the bitterness of methi ? Any totka of maa or grandmother 🙂
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.
Very simple to follow & well elaborated. I use your recipes almost daily. I am so grateful to you for them.
thankyou gargi 🙂 pleased to know this.
excellant receipes
thanks lakshmi
very tasty. can i add onion and tomato?
thanks lakshmi. we don’t add. but you can add as there are many variation you can do in this recipe.
Excellent recipes….sooooo easy with perfect measurements……
thanks rinki
Hi amit…
Ur recepies are soo simple n tasty.. The step by step pics makes it more easy n simple to understand…
Thanks
welcome nikhat. thanks for sharing your positive feedback.
Fantastic recipe specially if one is cooking for the first time
thanks rajesh
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…………………..
welcome rajib. thanks for sharing your positive feedback.
Amit dassana your receipes are really so well written step by step with pictures,it is really great cooking your recipes, I always follow your method,and hv made lot of dishes
Thanks
welcome rashida. glad to know this. thanks for sharing positive review on recipes
I love ur recipes. It always comes up well
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 lot
welcome megha. glad to know this.
BEAUTIFUL easy recipe
thanks zuhair
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
welcome manjula. thanks for your sweet feedback and blessings.
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.
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.
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.
welcome ezhilarasi and big thanks for this positive feedback. trust me, reading such positive comments is motivating to keep on blogging.
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 ?
it depends on the quality of potatoes. you can chop the potatoes in smaller sizes so they cook faster. or you can parboil them or half cook them and then add saute them.
Cool thanks.. will try that next time 🙂
welcome mitchelle
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…
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.
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!
welcome khushi. glad to know you liked the aloo methi recipe.
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
welcome jyotsna and thanks for writing this lovely comment. it motivates to keep on sharing recipes.
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.
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.
Love the aroma too the fenugreek leaves add! I’m not so fond of baby potatoes, though. Just prefer having smaller, bite-size pieces 😛
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.
i would suggest you to try with fresh methi leaves. it will taste much better 🙂
breakfast mai aloo methi mil jaye to baat ban jaye
hey vedshree….. thanks for all your positive comments…. 🙂