Aloo Methi (Sauteed Potatoes & Fenugreek Leaves)

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Aloo methi is a classic Indian side dish made with tender potatoes and flavorful fenugreek leaves from Punjabi cuisine. Here I share my family’s wonderfully simple aloo methi sabji recipe, including step-by-step photos (and video!) with easy to follow instructions for making this delicious veggie dish in under 25 minutes if you have prepped the fenugreek leaves earlier.

aloo methi in a enameled black rimmed small white wok on a brown jute napkin

What is Aloo Methi?

Aloo methi is a sautéed potato (aloo) side dish that features fragrant fenugreek, which is commonly known as methi leaves. We call it aloo methi sabji.

It’s an easy recipe that requires only a few key ingredients and is great for making as either vegetarian or vegan-friendly. Just use your choice of either butter or any good oil!

I typically make aloo methi recipe one of two ways: one is my mom’s methi aloo with garlic and onions, and the other is this more simplified Punjabi version.

About this recipe

My family recipe of Punjabi aloo methi is an authentic one and does not include a whole lot of spices or ingredients which drown the aromatic flavor of the fenugreek leaves.

Methi leaves are the star here. Don’t you agree? Why drown their awesome flavors with a multitude of ingredients!

In fact, a real Punjabi aloo methi is simply made with minimal spices. In this recipe, we add green chilies to give some heat with a bit of asafoetida that helps in digestion.

We do not add turmeric powder, garam masala, ginger-garlic paste, coriander powder, or cumin seeds.

As an alternative to green chilies, red chili powder can be added. In fact, adding some smashed garlic cloves gives lovely flavors and you can sub it for the asafoetida.

My aloo methi recipe also includes the flavor of mustard oil that goes terrifically with the bitterness of the methi.

You can opt to instead use a more mild or flavorless oil, but I urge you to give pungent mustard oil a try for a really amazing taste.

How do you clean Methi?

Method 1

You need to take each methi stem and pluck only the leaves from it. The top tender stem shoots are fine to keep.

Gather all the methi leaves in a box or wrap in paper towels and place them in a container. Place this box or container in the crisper section of your refrigerator. 

Take the required amount and rinse the leaves 3 to 4 times thoroughly before chopping them.

When the first time you soak the leaves in water, add a bit of vinegar and baking soda or salt to the bowl of water.

Method 2

After plucking the leaves, soak them in enough water in a large bowl or pot for a few minutes. Add some vinegar and baking soda or salt to the water. This gets rid of pesticides if any.

Swish and move the leaves with your hands, so that they are cleaned thoroughly of any soil or mud particles clinging on the stems. The mud particles need to get washed off.

Drain all the water and soak them in fresh water for a few more minutes. Drain the water. Repeat this process once or twice or thoroughly rinse the leaves a couple of times. Finally, drain all the water.

Spread the leaves on a wired rack with a tray beneath to collect the extra water. Or place them on a kitchen towel. Let them dry naturally.

When they are dried, you can place them between kitchen paper towels and store in an airtight box in the crisper drawer of your refrigerator. 

In this second method, you have to be careful as no water droplets or moisture should be on the leaves as this will make them rot.

How do you reduce the bitterness of methi?

Any fenugreek leaves recipe will have their faint bitter taste which according to me is delicious. However, sometimes the bitterness can be a bit intense or too strong.

Here are a couple of tips to help mellow the bitter taste before using methi leaves to make this aloo methi:

  1. Place the leaves in a bowl and lightly sprinkle them with a bit of salt. Stir to coat and set aside for 15 to 20 minutes. Rinse the leaves, strain, and add to the dish
  2. Blanch the leaves for just a minute or so in boiling salted water. Then drain, rinse under cool water, and use.
aloo methi in a enameled black rimmed small white wok on a brown jute napkin
Step-by-Step Guide

How to make Aloo Methi

Step 1 – prepare the leaves

1. Remove the leaves from the stems of the methi/fenugreek leaves. This takes a good amount of time, and I like to prepare a large batch at once to keep in the fridge for about a week or so and have ready as needed.

After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Firstly soak the leaves in enough water for a few minutes. Add some vinegar and baking soda to the water. This gets rid of pesticides if any.

Swish and move them with your hands, so that they are cleaned thoroughly of any soil or mud clinging on the stems. This needs to get washed off.

Drain all the water and soak them in fresh water for a few more minutes. Drain the water. Repeat this process once or twice or thoroughly rinse the leaves in a colander a couple of times. Finally, drain all the water.

rinse methi or fenugreek leaves very well in running water

2. Use a knife or food processor to finely chop the leaves. If using a food processor be very careful that you just chop the methi and don’t accidentally turn it into a paste.

You will need 3.5 to 4 cups chopped fenugreek leaves.

chopped methi or fenugreek leaves to make aloo methi recipe

Step 2 – prepare the potatoes

You can make aloo methi sabji with either regular potatoes or baby potatoes.

3. Next, rinse, peel and chop 3 to 4 medium-sized potatoes (250 grams/8.82 oz) into small cubes or squares.

chopped potato cubes

4. In a heavy and large skillet, kadai or pan, over medium-low to medium heat, heat 2 tablespoons oil or melt 2 tablespoons butter. Add the chopped potatoes.

Do use a heavy and well seasoned skillet or pan, so that the potatoes do not stick.

potatoes added to hot oil

5. Sauté the potatoes for several minutes, until they start to look crisp and lightly golden on the outside.

sautéing aloo or potatoes

6. Then add 1 teaspoon chopped green chilies and 1 pinch of asafoetida. Alternatively, you can use ¼ to ½ a teaspoon of red chili powder in place of green chilies, and substitute asafoetida (hing) with 2 to 3 lightly smashed garlic cloves.

green chillies added on sautéed potatoes

Step 3 – make the aloo methi

7. Now add the chopped fenugreek leaves.

methi or fenugreek leaves added

8. Mix very well.

mixing fenugreek leaves with potatoes

9. Add salt to taste.

added salt to aloo methi

10. Give a good stir, and let the aloo methi sabji continue to cook for a couple of minutes uncovered on medium-low to medium heat.

cooking aloo methi

11. When the methi begins to produce some water, reduce the heat to low and cook for 5 to 6 more minutes.

sautéing aloo methi sabji

12. The liquid should be totally evaporated in the dish and the fenugreek leaves will become completely wilted. Saute for a couple more minutes to get the potatoes and methi nice and dry.

If your potatoes are not quite cooked when the liquid has dried up, add a tablespoon or so of water and continue to cook. Later if you see any extra water in the pan, then simmer until all the water is dried up.

aloo methi cooked

Step 4 – serve aloo methi

12. Once cooked, you can either mix in a bit of butter for extra rich flavor or serve plain as-is. Enjoy aloo methi with paratha, roti or rice-dal combo.

We love to have aloo methi sabji with soft roti and a side of curd (yogurt). You could even make this dish as a side vegetable with your main course.

Aloo methi can be easily packed in lunch box with a side of some soft roti or paratha.

Storage

Usually, there won’t be any leftovers. But if there are leftovers then refrigerate in an air-tight container. Reheat by simply warming up in a small pan or skillet, sprinkling a few drops of water.

aloo methi in a enameled black rimmed small white wok on a brown jute napkin
Tips

Tips + FAQs

Which potatoes should I use to make this aloo methi recipe?

You need to use potatoes that hold together and do not become crumbly or mealy when cooked. Waxy potatoes are a better choice: Red skinned potatoes, baby potatoes, yukon gold and new potatoes are good options.

What can I use in place of mustard oil?

Any neutral-flavored oil can be subbed with mustard oil. You can even use butter or ghee. Just do not use olive oil or sesame oil.

Can I make aloo methi sabji with dried fenugreek leaves (kasuri methi)?

Yes, you can use kasuri methi. But the taste of aloo methi sabji with kasuri methi is not the same as with fresh fenugreek leaves. You can add about 3 to 4 tablespoons of kasuri methi.

Can I add more potatoes or more methi?

Yes of course. You can increase the proportion of potatoes in the recipe, but then the flavors of methi will become mild. If you prefer your aloo methi this way, then you can add less potatoes. You can also add more fenugreek leaves.

Is Aloo Methi healthy?

Yes, this is a very healthy dish. Methi leaves are packed with vitamins and nutrients.

Can we eat methi stems?

No, the stems of fenugreek leaves are not eaten. The methi leaves are plucked and the stem is discarded. But you can keep the top tender stem shoots.

What other dishes can be made with methi?

These flavorful leaves are commonly used in Indian cuisine. Use them to make delicious dishes like Methi Chaman, Methi Paratha, Methi Pulao (Fenugreek Leaves Rice).

More Fenugreek and Potato Recipes!

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aloo methi in a enameled black rimmed small white wok on a brown jute napkin

Aloo Methi

4.8 from 34 votes
Aloo methi is a classic Indian side dish made with tender potatoes and flavorful fenugreek leaves from Punjabi cuisine. Here I share my family's authentic easy recipe that requires only a few key ingredients and is great for making it either vegetarian or vegan-friendly.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine North Indian, Punjabi
Course: Side Dish
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 3
Units

Ingredients

  • 3.5 to 4 cups chopped fenugreek leaves (tightly packed), fresh methi leaves
  • 250 grams potatoes or about 3 to 4 medium sized or 12 to 15 baby potatoes
  • 1 teaspoon chopped green chilies or 1 to 2 green chillies, or ¼ to ½ teaspoon red chili powder or cayenne pepper
  • 2 tablespoons mustard oil or any neutral oil or vegetable oil
  • 1 pinch asafoetida (hing)
  • salt as required

Instructions

Picking and cleaning methi leaves

  • Remove the leaves from the stems of the methi/fenugreek leaves. This can take a good amount of time, and I like to prepare a large batch at once to keep in the fridge for about a week or so and have ready as needed.
  • After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Firstly soak the leaves in enough water for a few minutes. Add some vinegar and baking soda to the water. This gets rid of pesticides if any.
  • Swish and move them with your hands, so that they are cleaned thoroughly of any soil or mud clinging on the stems. This needs to get washed off. See that the leaves are clean and devoid of any muddy particles on them.
  • Drain all the water and soak them in fresh water for a few more minutes. Drain the water. Repeat this process once or twice. Finally, drain all the water.
  • 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.

Preparing potatoes

  • Rinse, peel and chop the potatoes into small cubes or squares.
  • In a heavy skillet, kadai or pan, heat up the oil. Add the potatoes first.
  • Saute the potatoes for some minutes on medium-low to medium heat until 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, add about ¼ to ½ teaspoon of red chili powder or cayenne pepper.

Making aloo methi

  • Now add the chopped methi (fenugreek leaves). Mix very well.
  • Add salt. Give a good stir, and let the aloo methi continue to cook for a couple of minutes uncovered on medium-low to medium heat.
  • When the methi begins to produce water, reduce the heat to low and cook for 5 to 6 more minutes on a low to medium-low heat.
  • The liquid should be totally evaporated in the dish and the fenugreek leaves will become completely wilted. Saute for a couple more minutes to get the potatoes and methi nice and dry.
  • If your potatoes are not quite cooked when the liquid has dried up, add a tablespoon or so of water and continue to cook. Later, if you see any extra water in the pan, then simmer until all the water is dried up.
  • Once cooked, you can either mix in a bit of butter for extra rich flavor or serve plain as-is. 

Serving suggestions

  • Serve aloo methi with Indian breads like paratha, roti, naan. You could even make this dish as a side vegetable with your Indian main course.

Storage

  • Usually there won't be any leftovers. If there are leftovers then place in an air-tight container in the refrigerator. Reheat by simply warming up in a small pan or skillet sprinking few drops of water.

Video

Notes

Ingredient Notes

  • Potatoes: Use potatoes that hold together and do not become crumbly or mealy when cooked. Red skinned potatoes, baby potatoes, yukon gold, and new potatoes are good options. If using baby potatoes, then keep the skin on.
  • Methi stems: The stems of fenugreek leaves are not eaten. The methi leaves are plucked and the stem is discarded. But you can keep the top tender stem shoots.
  • Mustard oil: Any neutral-flavored oil can be subbed with mustard oil. You can even use butter or ghee. But do not use olive oil or sesame oil.
  • Dried fenugreek leaves (kasuri methi) – Add about 3 to 4 tablespoons of kasuri methi in place of fresh methi leaves.
  • Proportion of potatoes and fenugreek leaves: I keep a balance of both but you can increase the proportion of either according to your preferences. 

How do you take the bitterness out of methi?

  1. Place the leaves in a bowl and lightly sprinkle them with a bit of salt. Stir to coat and set aside for 15 to 20 minutes. Rinse the leaves, strain, and add to the dish.
  2. Alternatively, blanch the leaves for just a minute or so in boiling salted water. Then drain, rinse under cool water, and use.

Nutrition Info Approximate values

Nutrition Facts
Aloo Methi
Amount Per Serving
Calories 266 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 404mg18%
Potassium 351mg10%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 1g1%
Protein 13g26%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 17mg21%
Vitamin K 2µg2%
Calcium 1094mg109%
Vitamin B9 (Folate) 13µg3%
Iron 6mg33%
Magnesium 19mg5%
Phosphorus 48mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This aloo methi recipe post from the archives (June 2010) has been republished and updated on 15 January 2021.

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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.

    1. methi has to be chopped finely. also only use the methi leaves. not the stems.

    1. 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. Hey. .loved this recipe too.. I have become a big fan of yours ♡.. Thank you

  3. 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.

    1. thankyou kam glad you liked the curry 🙂 and nice alteration to the recipe.

  4. Easy and delicious recipe…this is my go to site for family dinners…4 stars

  5. 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

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

    1. 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.

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

    1. thanks lakshmi. we don’t add. but you can add as there are many variation you can do in this recipe.

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

  9. 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

      1. 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

        1. welcome rashida. glad to know this. thanks for sharing positive review on recipes

  10. 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

  11. 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

  12. 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 ….

    1. 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.

  13. 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!

    1. 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.

  14. 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

    1. welcome ezhilarasi and big thanks for this positive feedback. trust me, reading such positive comments is motivating to keep on blogging.

  15. 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 ?

    1. 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.

  16. 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

    1. 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.

  17. 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!

  18. 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

    1. welcome jyotsna and thanks for writing this lovely comment. it motivates to keep on sharing recipes.

  19. 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

    1. 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.

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

  21. 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.

    1. i would suggest you to try with fresh methi leaves. it will taste much better 🙂