Aloo Methi (Potato Fenugreek Leaves Stir Fry)
on Jan 13, 2025, Updated Jun 24, 2025
Aloo Methi (Potato Fenugreek Leaves Stir Fry) is a delicious Indian stir fry made using potatoes, fresh fenugreek leaves, and spices. Serve it as a side dish with roti, steamed rice, and dal.
Try some of my favorite methi combinations: Methi Matar Malai, Gajar Methi, and Methi Keema.
20-to 25 years ago, methi leaves were available only during winter, and every household would make the most of this limited-time offering and frequently make dishes featuring this green.
The most tedious job was to clean the leaves by discarding the thick stems and the occasional weeds hiding inside the bundle.
My mom would ask our house help to clean the greens and store them in a metal box wrapped in newspaper. When she returned from the hospital after a tiring day, she would quickly take some and use them to make Methi Paratha, Gajar Methi, Baingan Methi, or Aloo Methi.
With the changes in agricultural practices, methi is now available year-round. We no longer have to wait for the winter to enjoy this delicious sabji. However, the taste of methi available in winter is top-notch. So, I still try to use it as much as possible during winter.
About Aloo Methi
Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is an Indian dry side dish made using potatoes (aloo, alu) and fresh fenugreek leaves (methi). This simple stir fry is made in every Indian household for their regular meals.
This stir fry has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes together in under 30 minutes.
This recipe is vegan and can be easily made gluten-free.
Note – Some people use very little methi leaves in their alu methi recipe as it is slightly bitter in taste. It is a personal preference. If you don’t like too much methi, then please reduce its quantity in the recipe.
Ingredients
You will find all the ingredients to make alu methi in an Indian grocery store.
Potatoes (Aloo) – In my house, aloo methi is always made using baby potatoes, but you can use any available potatoes. If using regular potatoes, then cut them into 1-inch cubes.
You can keep the skin on or peel them using a vegetable peeler.
This dish can be made using raw or boiled potatoes. I prefer using raw potatoes as they get golden brown and hold their shape without getting mushy.
You can also substitute potatoes with cauliflower, soya granules, or carrots.
Fenugreek Leaves (Methi) – Use fresh methi leaves to make this stir fry for the best taste. If fresh is not available, then you can use frozen leaves too. If using frozen methi, thaw it to room temperature, squeeze it to eliminate any moisture, and then use it to make the recipe.
Spices – You will need Indian spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, dry mango powder (amchoor powder), and garam masala powder to make this aloo methi sabzi recipe.
Oil – I recommend mustard oil to make this sabji, but you can use any cooking oil you prefer.
Other Ingredients – You will also need green chilies, garlic, cumin seeds, asafetida (hing), and dry red chilies.
You can adjust the chilies according to your taste. If you are making an alu methi recipe for kids, you can skip it, too.
If you want to make aloo methi ki sabji gluten-free, then skip adding asafetida. All the other ingredients are gluten-free.
How To Make Aloo Methi
Preparation
Start by cleaning the methi leaves. You need 8 oz (225 grams) of leaves.
Pluck the leaves from the stem. Thick stems are usually bitter, and thus, they need to be discarded. Also, discard yellow and wilted methi leaves.
Dip the leaves in a large pot filled with water for a few minutes and rub them gently. The dirt will settle down at the bottom of the pot. Remove the leaves from the top and repeat this process 2-3 times until the water clears. You can also add a teaspoon of baking soda or vinegar to the water to eliminate pesticides.
Chop the leaves roughly and then use them to make the sabzi. There is no need to chop the leaves finely as they will wilt once cooked.
Note – You can pluck the methi leaves from the stem, wrap them in newspaper, and keep the bundle in a box in the refrigerator for 5-6 days. When ready to cook, wash and chop.
Wash 1 pound (500 g) of baby potatoes and peel them using a knife or a vegetable peeler. If using regular potatoes, peel and cut them into 1-inch cubes. To avoid oxidation, keep the cut potatoes soaked in water until ready to use.
You can choose to keep the potato skin on if you wish to.
Aloo Methi Recipe
Heat 3 tablespoon oil in a non-stick pan or a well-seasoned cast-iron pan over medium-high heat.
Note – If using a regular pan, you will need more oil so the potatoes don’t stick to the pan and become mushy.
Add the following ingredients once the oil is hot, and sauté for 15-20 seconds.
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida
- 2 teaspoon chopped garlic
- 3-4 green chilies (slit into half)
- 2-3 dry red chilies (remove the stalk)
Add the following ingredients and sauté for 3-4 seconds.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt
Add 1 pound (500 g) of peeled baby potatoes and sauté for 4-5 minutes.
Now add 2-3 tablespoon of water and cover the pan with a lid.
Reduce the heat to low and let the potatoes cook until tender (15-20 minutes). Stir once or twice while cooking. Add some more water if the masala is drying.
Now add 250 g of chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes.
The quantity of fresh fenugreek leaves looks a lot at this stage but will shrink once cooked.
Add ½ teaspoon dry mango powder and ½ teaspoon garam masala powder and mix well.
Check for salt and add more if needed.
Serve hot with roti and dal or parathas.
Frequently Asked Questions
Yes, you can vary this sabji by using boiled and cubed potatoes instead of raw potatoes. The process will be quicker when boiled potatoes are used. Use a non-stick pan so the potatoes don’t stick to the pan and become mushy while tossing with the spices and methi leaves.
If the methi leaves are very bitter, mix the chopped methi with 2 teaspoon salt and let it rest for 10 minutes. Now squeeze the mixture between your palms and discard the liquid. Use it now; the bitterness of the methi leaves will significantly reduce.
You can also add a little sugar or jaggery to balance the bitterness of methi in the sabzi.
If fresh methi is unavailable, then you can soak kasuri methi in hot water for 20 minutes to hydrate them. Then use them in place of fresh leaves.
Variations
In my house, we make a simpler version of this sabji by not adding coriander, turmeric, mango, and garam masala powder to the recipe. The flavors of methi and potatoes stand out even more in this version.
Add a few teaspoon of spice mixes like Sambar Powder, Goda Masala, or podis like Idli Podi or Karivepaku Podi for a taste change.
Replace methi with palak and make aloo palak.
Serving Suggestions
I like to serve aloo methi with crispy and hot Plain Tawa or Lachha Paratha, but you can also serve it with other Indian breads such as Phulka, Missi Roti, Makki Ki Roti, Bajre Ki Roti, etc.
Serve it with Bathua Ka Raita, Dal Tadka, and Phulka for a yummy winter meal.
You can stuff leftover sabji in a roti slathered with green chutney, top it with some sliced onions, and make a kathi rolls.
Aloo methi subji is excellent for road trips or train trips as it doesn’t spoil quickly.
Storage Suggestions
Aloo Methi sabji can be stored in an airtight container in the refrigerator for 4-5 days. Reheat in a microwave or a pan until nicely hot before serving.
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Aloo Methi Recipe (Potato Fenugreek Leaves Stir Fry)
Ingredients
- 3 tablespoons cooking oil (I like to use mustard oil.)
- ½ teaspoon cumin seed
- ¼ teaspoon asafetida (hing) (skip for gluten-free recipe)
- 2 teaspoons chopped garlic
- 3-4 green chilies (slit into halves)
- 2-3 whole dry red chilies (stalks removed)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt (or to taste)
- 500 grams peeled baby potatoes (or regular potatoes cut into 1-inch cubes)
- 250 grams fresh methi leaves (fenugreek leaves) (washed and chopped)
- ½ teaspoon dry mango powder (amchoor)
- ½ teaspoon garam masala powder
Instructions
- Heat oil in a non-stick or a well-seasoned cast iron pan over medium-high heat.
- When the oil is hot, add cumin seeds, asafetida, garlic, green chilies, and dry red chilies and saute for 15-20 seconds.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt, and saute for 3-4 seconds.
- Add the potatoes and saute for 4-5 minutes.
- Now add 2-3 tablespoons of water and cover the pan with a lid.
- Reduce the heat to low and let the potatoes cook until tender (15-20 minutes). Stir once or twice while cooking. Add some more water if the masala is drying.
- Now add the methi leaves and mix well. Cover the pan again and cook for 2-3 minutes.
- Add dry mango powder and garam masala powder and mix well.
- Check for salt and add more if needed.
- Serve hot with roti and dal or parathas.
Superbbb receipe. The whole family enjoyed the sabji with rotis n with plain rice. Thank u for such a wonderful dish
I am glad that you liked the recipe 🙂
Great recipe! Used peanut oil instead of mustard oil but that was the only substitution. Thanks so much!
Awesome!