Made with the combination of potatoes, fresh fenugreek leaves, and everyday spices, Aloo Methi is a simple yet delicious stir fry that can be prepared for your everyday lunch box or a side dish with your Indian meals. Here is how to make it.
You can also try some of my other favorite Methi combinations – Gajar Methi, Lahsooni Methi Paneer, Methi Keema, Baingan Methi, Kashmiri Methi Chaman, and Methi Matar Malai.
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About This Recipe
Aloo Methi is a simple dry dish that is made in every Indian household for their daily meals. It is an apt dish to pack in your Lunch Box too.
Alu Methi is a simple Sabzi, where Potatoes and Fenugreek Leaves are spiced with some everyday masala, which I am sure is a part of your pantry already. This is one of my favorite combinations of Methi, and everyone at home including my son enjoys it.
This slightly bitter, tangy, and spicy aloo methi sabzi uses baby potatoes, but if you can’t find baby potatoes, you can use the regular potatoes. Just cut them into big pieces and cook along with methi and other everyday ingredients.
This Potato and Fenugreek Leaves Stir Fry is super easy and just takes 30 minutes to get ready, making it apt for weekday meals.
You can also substitute Aloo with Gobi, Soya, Gajar in this dish if you are avoiding Aloo in your everyday diet. This sabzi is also great to pack for your Lunch Box along with some Tawa Parathas.
This Alu Methi Sabzi is,
- Vegetarian, Vegan
- Simple & Quick
- Tasty
- Perfect for lunch box
- Apt for everyday meals
Ingredients
Potatoes and Methi – This combination is the bomb, and if you haven’t tried it, you should definitely try it.
Potatoes are often available in our kitchen, and Methi is available in the market all around the year these days. You can also use frozen methi. Thaw it completely before using it.
If you cannot find fresh methi leaves, you can add Kasuri Methi instead. But the flavor of the sabzi will be a little different as kasoori methi leaves lends a different taste as compared to fresh methi leaves.
Spices – In this recipe, potatoes and fresh fenugreek leaves are cooked along with everyday spices such as coriander powder, turmeric powder, red chili powder, dry mango powder, and garam masala powder. These spices when added in the sabzi adds a nice spicy and tangy taste to the sabzi.
Oil – For the best taste, use mustard oil to make this Sabzi. But if you don’t have mustard oil, then you can use any vegetable oil.
Other Ingredients – Other than these, we will need green chilies, garlic, cumin seeds, asafoetida, and dry red chilies.
You can adjust the amount of chilies according to your taste if making for kids you can skip it too.
In order to make the gluten-free dish, you can avoid adding hing or asafoetida in this Aloo Methi Stir Fry.
How to make Aloo Methi?
Start by cleaning 250 g methi leaves. Discard the hard stems and keep the leaves and soft stems. Wash the cleaned methi 2-3 times with water to get rid of any mud in it. You can clean the methi beforehand and wash and use it when making the sabzi. Now chop the methi finely using a sharp knife and keep aside.
Wash the baby potatoes and peel them using a knife or a vegetable peeler. If using regular potatoes, peel and cut them into 1-inch cubes.
Heat 3 tbsp mustard oil in a heavy bottom pan. When the oil is hot, add ½ tsp cumin seeds, ¼ tsp asafoetida, 2 tsp chopped garlic, 3-4 green chilies (slit into half), and 2-3 dry red chilies and saute for 15-20 seconds on medium heat.
Add 2 tsp coriander powder, ½ tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Cook for a few seconds.
Add ½ kg peeled potatoes and cook for 4-5 minutes.
Add 2-3 tbsp of water and cover the pan and let the potatoes cook on low heat until they are cooked. Stir once or twice while cooking. It will take 15-20 minutes for the potatoes to become tender. Add some more water if the masala is drying.
Now add the chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium flame.
Add ½ tsp dry mango powder and ½ tsp garam masala powder and mix well.
Serve hot with roti and dal or parathas.
Frequently Asked Questions
You can also avoid adding garlic in the sabzi, if you are looking for a No Onion No Garlic version of the same.
To make Dhaba Style Aloo Aur Methi, Make a paste of Onion, Tomato, Ginger, Garlic, and Green Chillies.
Heat oil in a pan. Add the potatoes and fry for 3-4 minutes. Add the masala paste and cook for 2-3 minutes. Now add coriander powder, turmeric powder, red chili powder, and chopped methi leaves.
Pressure cook for 2-3 whistles on high heat. Open the lid and fry until all the water is evaporated and the sabji is dry. Add dry mango powder and garam masala powder and mix well
To make Sindhi Style Methi Patata, heat vegetable oil in a pan. Add ginger-garlic paste and green chilies and fry for a minute. Add methi and cook for a minute.
Now add chopped tomatoes and cook for another minute. Add coriander powder, turmeric powder, red chili powder, and dry mango powder. Add boiled and cubed potatoes and mix well. Now add salt to taste. Cook covered for 5-6 minutes.
No, you do not have to boil the potatoes for this sabzi. Baby Potatoes are just peeled and then added to the recipe. A little water is added in the recipe itself to cook the potatoes and then later fenugreek leaves are added.
If you are using Kasuri Methi, cook the sabzi as per the instruction. Once the potatoes are properly cooked along with the masala, add Kasuri Methi in the end and give it a mix. Add 1 cup Kasuri methi for 250 g of fresh methi.
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. Wrap the sorted leaves in a newspaper and keep the bundle in a box in the refrigerator for 5-6 days.
Once ready to use, dip the leaves in a large pot filled with water for a few minutes. the dirt will settle down at the bottom of the pot. Gently remove the leaves from the top and repeat this process 2-3 times until the water runs clear. You can also add a tsp of baking soda or vinegar to the water to get of pesticides if any.
Chop them and then use them to make the sabzi.
Pro Tips By Neha
If you like your sabzi to have a strong methi flavor, double the amount of methi in this sabzi.
You can use regular potatoes instead of baby potatoes. Just peel and cut them into big pieces.
You can use Kasuri Methi too when fresh fenugreek leaves are not in season. But the taste of fresh methi leaves is different altogether.
If you have leftover Aloo Methi Sabzi, you can use it to stuff it in your Breakfast Wraps and Sandwiches.
Pluck and clean the methi beforehand and store it in the fridge, so that it comes in handy while making this Stir Fry.
You can also add a little sugar or jaggery to balance the bitterness of methi in the sabzi.
If the methi leaves are too bitter, add a little salt to the chopped leaves and keep them aside for 10 minutes. They will release some water. Squeeze the leaves and then use them in the stir fry. This process will remove their bitterness.
Serving Suggestions
I like to serve it along with crispy and hot Tawa Parathas or Laccha Parathas, but you can serve it along with other Indian bread such as Phulka, Missi Roti, Makki Ki Roti, Bajri Ki Roti, etc.
It also tastes great with the simple combination of Dal and Steamed rice or Kadhi Khichdi.
Also, if you have some leftover Sabzi, you can even stuff them in between bread or tortillas to make a delicious sandwich or a wrap for your breakfast or tea time snack.
Storing Suggestions
Aloo Methi will last in the fridge for about 2-3 days in the refrigerator when stored in an airtight container.
When you want to serve it again, reheat it in a pan on the stove or in a microwave-safe bowl. If you think it has become a little dry, then you can sprinkle a little water while reheating.
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Recipe Card
Aloo Methi Recipe
Ingredients
- 3 tbsp mustard oil
- ½ tsp cumin seed
- ¼ tsp asafoetida/hing
- 2 tsp chopped garlic
- 3-4 green chili (slit into halves)
- 2-3 dry red chilies
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- salt to taste
- ½ kg baby potatoes
- 250 g fresh methi leaves (washed and chopped)
- ½ tsp dry mango powder
- ½ tsp garam masala powder
Instructions
- Start by cleaning 250 g methi leaves. Discard the hard stems and keep the leaves and soft stems. Wash the cleaned methi 2-3 times with water to get rid of any mud in it. You can clean the methi beforehand and wash and use it when making the sabzi. Now chop the methi finely using a sharp knife and keep aside.
- Wash the baby potatoes and peel them using a knife or a vegetable peeler. If using regular potatoes, peel and cut them into 1-inch cubes.
- Heat 3 tbsp mustard oil in a heavy bottom pan. When the oil is hot, add ½ tsp cumin seeds, ¼ tsp asafoetida, 2 tsp chopped garlic, 3-4 green chilies (slit into half), and 2-3 dry red chilies and saute for 15-20 seconds on medium heat.
- Add 2 tsp coriander powder, ½ tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Cook for a few seconds.
- Add ½ kg peeled potatoes and cook for 4-5 minutes.
- Add 2-3 tbsp of water and cover the pan and let the potatoes cook on low heat until they are cooked. Stir once or twice while cooking. It will take 15-20 minutes for the potatoes to become tender. Add some more water if the masala is drying.
- Now add the chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium flame.
- Add ½ tsp dry mango powder and ½ tsp garam masala powder and mix well
- Serve hot with roti and dal or parathas.
Did you make this recipe? Let me know!