Aloo Methi Recipe (Indian Potato Fenugreek Leaves Stir Fry)

Aloo Methi is a delicious North Indian homestyle stir-fry made with potatoes, fresh fenugreek leaves, and a few spices. This simple stir-fry is made in every North Indian household for regular meals. This methi aloo sabji has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes together in under 30 minutes.

Serve this potato fenugreek leaves stir fry as a side dish with roti, steamed rice, and dal. Here is how to make it.

Try some of my favorite methi combinations: Methi Matar Malai, Gajar Methi, and Methi Keema.

Twenty to twenty-five years ago, methi leaves were available only during winter, and every household would make the most of this limited-time offering, frequently preparing dishes featuring this green.

The most tedious job was cleaning the leaves by discarding the thick stems and the occasional weeds that hid 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 winter to enjoy this delicious sabji. However, the methi available in winter has a top-notch taste. So, I still try to use it as much as possible during winter.

Common Mistakes To Avoid When Making Aloo Methi

I have tried this recipe multiple times at home before perfecting it. I found that these are some of the common mistakes you can make when making it.

Mistake	Why It Happens (and What Goes Wrong)	How to Fix It
Not washing methi properly	Dirt and grit remain stuck to the leaves, giving the sabji an unpleasant, gritty texture	Wash methi 2–3 times in plenty of water and drain well
Using thick methi stems	Thick stems stay fibrous after cooking and add a harsh, bitter taste	Use mostly tender leaves and very thin stems only
Chopping methi too early	Exposed cut leaves release bitterness and lose freshness	Chop methi just before adding it to the pan
Adding methi at the beginning	Long cooking makes methi dark, bitter, and flavorless	Add methi only after potatoes are almost cooked
Using wet methi leaves	Excess moisture makes the sabji soggy instead of dry and flavorful	Dry methi nicely before chopping
Overusing spices	Strong masalas hide the natural flavor of aloo and methi	Keep spices minimal and balanced

How To Make Methi Aloo Sabji

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 should be discarded. Also, discard the yellow and wilted methi leaves.

Dip the leaves in a large pot filled with water for a few minutes, then gently rub them. The dirt will settle 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. Drain the leaves very well.

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 store the bundle in a box in the refrigerator for 5-6 days. When ready to cook, wash and chop.

Note: If using frozen methi, use 110 grams.

Wash 1 pound (500 g) of baby potatoes, then peel them with a knife or a vegetable peeler. If using regular potatoes, peel and cut them into 1-inch pieces. To avoid oxidation, keep the cut potatoes soaked in water until ready to use.

You can keep the potato skin on if you wish.

Aloo Methi Recipe

Step 1: 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 to prevent the potatoes from sticking and becoming mushy.

Step 2: 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 halves)
• 2-3 dry red chilies (remove the stalk)

Step 3: 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

Do not cook for too long after adding the spice powders, otherwise they wil burn and spoil the taste of the dish.

Step 4: Add 1 pound (500 g) of peeled baby potatoes and sauté for 4-5 minutes.

Step 5: Add 2-3 tablespoons of water and cover the pan with a lid.

Step 6: Reduce the heat to low and let the potatoes cook until tender (15-20 minutes). Stir once or twice while cooking. Add a splash of water if the masala is drying out.

Step 7: Now add 250 g of chopped methi leaves or 110 g of frozen methi (thawed)) and mix well. Cover the pan again and cook for 2-3 minutes.

The quantity of fresh fenugreek leaves appears substantial at this stage, but it will shrink once cooked.

Step 8: Add ½ teaspoon dry mango powder and ½ teaspoon garam masala powder, and mix well.

Check for salt and add more if needed.

Step 9: Serve hot with roti and dal or parathas.

Variations

At home, we also make a simpler version of this sabzi by omitting coriander, turmeric, mango, and garam masala powder. The flavors of methi and potatoes stand out even more in this version.

You can substitute potatoes with cauliflower, soya granules, or carrots.

Add a few teaspoons of spice mixes, such as Sambar Powder, Goda Masala, or podis like Idli Podi or Karivepaku Podi, to change the taste.

Replace methi with palak and make aloo palak.

If you want to make aloo methi ki sabji gluten-free, then skip adding asafetida. All the other ingredients are gluten-free.

Serving Suggestions

I like to serve aloo methi with crispy and hot Plain Tawa Paratha or Lachha Paratha, but you can also serve it with other Indian breads, such as Phulka, Missi Roti, makki ki roti, or bajre ki roti.

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 roll.

Aloo methi subji is excellent for road trips or train trips as it doesn’t spoil quickly.