Aloo Methi Recipe

4.50 from 10 votes

Aloo Methi is a delicious Indian stir-fry made with potatoes, fresh fenugreek leaves, and a variety of spices. Serve this potato fenugreek leaves stir fry as a side dish with roti, steamed rice, and dal. Here is how to make it.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: 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 cubes
250 grams fresh methi leaves (fenugreek leaves) washed and chopped
½ teaspoon dry mango powder (amchoor)
½ teaspoon garam masala powder

US Customary - Metric

Instructions

Heat oil in a non-stick or 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, otherwise they wil burn and spoil the taste of the dish.
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.

Video

Notes

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

You can keep the skin on potatoes 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 nice golden brown and hold their shape without getting mushy.

If using frozen methi, then use 110 grams of it. Thaw it before using.

Nutrition