Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is a delicious Indian stir fry made using potatoes, fresh fenugreek leaves, and spices. It is a healthy side dish with roti, steamed rice, and dal (vegan, can be easily made gluten-free).
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 stir fry is made in every Indian household for their regular Indian meals.
Fresh methi was available only in the winter, so aloo methi sabzi was a typical winter delicacy in North Indian homes. But now, with the changes in agricultural practices, methi is available year-round, so you can make this Punjabi style aloo methi sabji whenever you want to.
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.
It is naturally vegan and can be easily made gluten-free.
You can double or triple the recipe too.
You can also try some of my other favorite methi combinations
- Methi Chicken
- Methi Paratha
- Gajar Methi
- Lahsooni Methi Paneer
- Methi Keema
- Baingan Methi
- Kashmiri Methi Chaman
- Methi Matar Malai
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) – Try to use fresh fenugreek 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 I to make the recipe.
Spices – You will need Indian spice powders like coriander powder, turmeric powder, Kashmiri red chilli powder, dry mango powder (amchoor), and garam masala powder.
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 chillies, garlic, cumin seeds, asafetida (hing), and dry red chilies.
You can adjust the chilies according to your taste. If you are making alu methi recipe for kids, you can skip it too.
If you want to make the sabji gluten-free, then skip adding asafetida. All the other ingredients are gluten-free.
How To Make Aloo Methi
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 the leaves in a newspaper, and keep the bundle in a box in the refrigerator for 5-6 days. Just wash and chop when ready to make the stir fry.
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. Keep the cut potatoes soaked in water until ready to use to avoid their oxidation.
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 – I like to make this stir fry using mustard oil. If using mustard oil, then heat it until it starts to fume. This step will help eliminate the pungent smell and taste of the mustard oil. Switch off the heat and let the oil cool down slightly.
Note – If using a regular pan, you will need more oil, so the potatoes don’t stick to the pan and become mushy.
Once the oil is hot, add
- 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)
and saute for 15-20 seconds.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt
and saute for 3-4 seconds.
Add 1 pound (500 g) of peeled baby potatoes and saute 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 8 oz (225 grams) 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 make a variation of 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 you are using Kasoori methi, cook the sabzi as instructed. Once the potatoes are properly cooked with spices, mix them with Kasuri methi at the end. Add 1 cup Kasuri methi for 9 oz (250 g) of fresh methi.
If the methi leaves are very bitter, mix the chopped methi with 2 teaspoon salt and rest for 10 minutes. Now squeeze it in 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.
To make instant pot aloo methi, press SAUTE and add oil to the pot.
Once the oil is hot, add cumin seeds, asafoetida, chopped garlic, green chilies (slit into half), and dry red chilies (remove the stalk) and saute for 15-20 seconds.
Add coriander powder, turmeric powder, red chili powder, and salt to taste and cook for 3-4 seconds.
Add potatoes and ¼ cup of water.
Close the lid of the pot and press PRESSURE COOK. Set the timer to 4 minutes at HIGH PRESSURE.
Once the timer goes off, do an instant pressure release and open the lid. Press SAUTE again, add the methi leaves, and cook for 4-5 minutes.
Add dry mango powder and garam masala and serve.
It also tastes great with a simple combination of Dal and Steamed rice or Kadhi Khichdi.
If you have some leftover sabzi, you can stuff it between bread or tortillas to make a delicious sandwich or a wrap for your breakfast or tea-time snack.
This delicious combination of aromatic fenugreek leaves and potatoes is great to serve for everyday meals or pack in the lunch box with parathas.
Leftover Aloo Methi ki Sabji will last in the fridge for 2-3 days when stored in an airtight container.
When you want to serve it again, reheat it on a stove or microwave. If it has become dry, sprinkle a little water while reheating.
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Aloo Methi Sabzi Recipe (Potato Fenugreek Leaves Stir Fry)
- 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)
- 1 pound peeled baby potatoes (500 g, or regular potatoes cut into 1-inch cubes)
- 8 ounces fresh methi leaves (fenugreek leaves) (225 g, washed and chopped)
- ½ teaspoon dry mango powder (amchoor)
- ½ teaspoon garam masala powder
- 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 they are 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.