Aloo Methi Sabzi Recipe (Potato Fenugreek Leaves Stir Fry)

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.

Aloo Methi Sabzi Recipe (Potato Fenugreek Leaves Stir Fry)

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 247kcal

Author: Neha Mathur

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 super healthy side dish to serve with roti or steamed rice and dal.

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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
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

Instructions

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.

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.

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

You can adjust the chilies according to your taste. If you are making alu methi recipe for kids, you can skip it too.

Nutrition