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.
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.
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.