Aloo Methi Recipe

Close-up of aloo methi, a dry North Indian potato and fenugreek stir-fry, served in a white bowl.

4.50 from 10 votes

Aloo methi is a North Indian dry stir-fry (sabzi) made with potatoes (aloo) and fresh fenugreek leaves (methi), tempered in mustard oil with cumin, garlic, green chili, and a handful of ground spices. Make it at home using my easy recipe.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian, North Indian

Diet: Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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 pieces
250 grams fresh methi leaves (fenugreek leaves) washed and chopped, or 125 g of frozen methi (thawed))
½ teaspoon dry mango powder (amchoor)
½ teaspoon garam masala powder

US Customary - Metric

Instructions

Heat oil in a non-stick pan 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. Do not cook for too long after adding the spice powders, as they will burn and spoil the dish’s flavor.
Add the potatoes and mix well. Cover the pan with a lid. Reduce the heat to low and cook until tender (15-20 minutes). Stir a few times while cooking. Add a splash of water if the masala is drying out.

The secret to perfect potatoes: Resist the urge to stir constantly. Let the potatoes sit undisturbed for 4-5 minutes between stirs. That contact with the hot pan creates a golden crust, essential to great aloo methi.

Now add methi leaves and mix well. The quantity of fresh fenugreek leaves appears substantial at this stage, but it will shrink drastically once cooked.
Cover the pan again and cook for 2-3 minutes. Do not overcook; overcooking destroys the bright, bitter, earthy flavor and dulls the leaves.
Add dry mango powder and garam masala, then mix well. Check for salt and add more if needed.
Serve hot with roti and dal or parathas.

Video

Notes

You can also add a little sugar or jaggery to balance the bitterness of methi in the sabzi.

You can keep the potato skin on or peel it with a vegetable peeler.

You can make this dish with raw or boiled potatoes. I prefer raw potatoes, as they turn a nice golden brown and hold their shape without getting mushy.

Some people use very few methi leaves in their alu methi recipe because it is slightly bitter. It is a personal preference. If you prefer less methi, please reduce its quantity in the recipe.

Nutrition