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    Home » Indian » Dry vegetable

    Aloo Methi Recipe

    By Rachna Published: Feb 12, 2018 · Modified: Feb 7, 2024 5 Comments

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    Aloo methi is a tasty vegan side. Very simple and made with just a few ingredients, it is perfect with rotis or parathas.

    It is a regular in my home and is a favourite of the husband. If you are a novice cook, this is the foolproof recipe that you will not go wrong with.

    You will also love aloo gobi, aloo palak sabzi, aloo tamatar, Dahi ke Aloo, Garlic Roasted potatoes, Aloo Matar, Dum Aloo, Vrat wale aloo and Jeera aloo.

    Aloo methi served in kadhai

    Ingredients

    Methi leaves: Methi or fenugreek leaves are the centerpiece of this recipe. I have used 3 cups here.

    Potatoes: 3 medium potatoes are used in the recipe.

    Spices: Cumin seeds, dry red chillies (optional), red chilli powder or cayenne, ground coriander (optional) and amchur are used to flavor this dish.

    Garlic: I use finely chopped garlic here.

    Oil: Mustard oil or olive oil works well.

    Salt: Salt is added to taste.

    Variations and Substitutions

    1. You can use lemon juice in place of amchur in the recipe.

    2. I love the slightly pungent taste of cold pressed mustard oil but olive oil works as well.

    3. You can skip dry red chillies if you don't have them.

    4. Some people also saute 1 finely onion in the recipe.

    Serving Suggestions

    Hot aloo methi pairs superbly with rotis and parathas and a bowl of dal tadka. Have some salad on the side and it is pure bliss.

    You can also have aloo methi as a side with dal and boiled rice!

    Instructions

    Pluck fresh fenugreek leaves and discard stalks.

    Wash them well till there is no grit on them. Strain out all the water.

    Cleaned and washed fenugreek leaves or methi.

    Now chop them fine. Don't make a paste though.

    Take oil in a kadhai/wok and heat it.

    Add cumin seeds, dry red chillies split and chopped garlic and cook for about a minute. Don't let the garlic burn.

    Minced garlic and cumin seeds added to dry red chillies in a kadhai.

    Now add the chopped potatoes and mix well to coat with oil.

    Chopped and cubed potatoes added to oil, cumin seeds and dry red chillies.

    Cover and cook for about 4-5 minutes on low flame till they are nicely browned on all sides and half cooked.

    Now add the red chilli powder and salt and mix well.

    Potatoes with red chilli powder and salt added to kadhai.

    Add the fenugreek leaves and mix well.

    Methi leaves added to potatoes in a kadhai.

    Cover and cook till the leaves have wilted and released water. Takes about 3-4 minutes.

    Wilted methi with potato in a kadhai

    Now cook uncovered and allow all the water to evaporate. Your potatoes should be cooked by now.

    This is a dry sabzi and no water must remain.

    You can add your amchur powder now and stir well. Cook for one more minute.

    Your methi aloo is ready to serve.

    Expert Tips

    1. You can use baby potatoes in place of normal potatoes. When I do so, I leave the skin on. They taste quite good that way.

    2. You can add amchur powder or lemon juice right towards the end to take away some of the bitterness of the fenugreek leaves.

    3. I prefer to use mustard oil but you can use any oil you like.

    Here is my recipe:

    📖 Recipe Card

    Top shot of aloo methi served in a kadhai.

    Aloo Methi Recipe

    Rachna Parmar
    This is a tasty North Indian side dish. It is a dry vegetable made with potatoes and fresh fenugreek leaves.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine North Indian
    Servings 4
    Calories 172 kcal

    Ingredients
     

    • 3 cups fresh fenugreek leaves
    • 2 potatoes chopped into cubes
    • 3 cloves garlic finely chopped
    • 1 tsp. cumin seeds
    • 1 tsp. red chilli powder or paprika
    • 1 teaspoon amchur dry mango powder optional
    • salt to taste
    • 1 tbsp. oil

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    Instructions
     

    • Pluck the fresh fenugreek leaves and discard stalks.
    • Wash them well till there is no grit on them. Strain out all the water.
    • Now chop them fine. Don't make a paste though.
    • Take oil in a kadhai/wok and heat it.
    • Add cumin seeds and chopped garlic and cook for about a minute. Don't let the garlic burn.
    • Now add the chopped potatoes and mix well to coat with oil.
    • Cover and cook for about 4-5 minutes on low flame till they are nicely browned on all sides and half cooked.
    • Now add the chilli powder and salt and mix well.
    • Add the fenugreek leaves and mix well.
    • Cover and cook till the leaves have wilted and released water. Takes about 3-4 minutes.
    • Now cook uncovered and allow all the water to evaporate. Your potatoes should be cooked by now.
    • This is a dry sabzi and no water must remain.
    • You can add your amchur powder now and stir well. Cook for one more minute.
    • Your methi aloo is ready to serve.

    Notes

    1.You can use baby potatoes in place of normal potatoes. When I do so, I leave the skins on. They taste quite good that way.
    2. You can add amchur or lemon juice right towards the end to take away some of the bitterness of the fenugreek leaves. Some people though prefer this bitter.
    3. I prefer to use mustard oil but you can use any oil you like.

    Nutrition

    Calories: 172kcalCarbohydrates: 26gProtein: 7gFat: 5gSodium: 18mgPotassium: 715mgFiber: 5gVitamin A: 530IUVitamin C: 19.9mgCalcium: 309mgIron: 7.3mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
    Check out our Food videos Subscribe to our Food channel for recipe videos

    This is a really simple recipe. Serve it with some dal tadka and rotis for a satisfying meal.

    If you like methi or fenugreek leaves, do also try my methi theplas or parathas recipe.

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    More Dry vegetable

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    Reader Interactions

    Comments

    1. Megala says

      February 12, 2018 at 2:52 pm

      Healthy potato recipe !

      Reply
    2. the bespectacled mother says

      February 12, 2018 at 7:36 pm

      Methi aloo is a regular dish for the North Indians. My mother also makes paranthas stuffed with Aloo methi subzi and those are yum.

      Reply
    3. Reema D'souza says

      February 12, 2018 at 11:41 pm

      I like aloo methi! And after reading your post, now I crave for it in the middle of the night!

      Reply
    4. Vinitha says

      February 13, 2018 at 11:25 am

      I have never tasted this dish. Looks yummy. I will try it one day soon. ?

      Reply
    5. Rajlakshmi says

      February 13, 2018 at 12:03 pm

      Methi is so nutritious and this tastes great with roti. The only problem I have with methi is it makes my sweat stink terribly, for atleast 2 days. I don’t know of I am the only one who suffers from this ?

      Reply
    5 from 2 votes (2 ratings without comment)

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