This aloo methi recipe is a simple vegetarian Indian side dish where fresh fenugreek leaves are stir-fried with potatoes and mild spices. Also popularly known as aloo methi sabji, this is usually served with some dal and chapattis or rice. This simple aloo methi recipe is a vegan, gluten-free, nut- & dairy-free dish which incorporates the nutritional benefits of the season’s fresh methi leaves or fenugreek leaves.

As the name suggests, the main ingredients of this dry aloo methi recipe are aloo, or potatoes, and methi, or fresh fenugreek leaves. It is tossed in some oil with some chopped garlic, ginger and onions. A handful of spices is added to add some zing to this dish. My version of Punjabi aloo methi has the smoky flavours of coriander powder with some tang from dried mango powder and a splash of fresh lemon juice.

Why you will LOVE this easy Aloo Methi recipe?

Fresh & Seasonal Ingredients. The taste and aroma that fresh fenugreek leaves bring to this recipe is simply unbeatable. On top of that, it offers a long list of health benefits. Fresh methi leaves are known to reduce blood cholesterol and is an excellent source of dietary fibres
Comes together in no time. If you need a simple side dish to jazz up your meal, then this easy aloo methi sabji recipe is your answer
Simple & pantry staple ingredients. If you have a bunch of fresh methi or fenugreek leaves, then you are pretty much set to get this dish going.
Goes well with both rice and chapattis. Always a popular side dish among guests as well

Table of Contents

Aloo methi ki sabji ingredients

Methi or fresh Fenugreek leaves
Potatoes
Onion
Ginger
Garlic
Mustard Oil
Hing or Asafoetida
Cumin Seeds
Powdered Spices like Turmeric, Red Chili, Dry Mango and Coriander
Kasuri Methi or Dry Fenugreek leaves
Lemon Juice

Aloo methi ki sabji recipe instructions

Prep your fresh methi leaves by discarding the rotten leaves, roots, and hard stalks. Now wash them well a couple of times so that they have no dirt. Leave them on a sieve to drain some of the water
Meanwhile, finely chop the garlic and onion. Wash & peel the potatoes and then cut them into smaller cubes
Now, finely chop the methi leaves and keep them aside
In a pan, heat some mustard oil and temper it with some hing and cumin seeds
As they splutter, add the finely chopped garlic and stir for a few seconds
Now drop the potato cubes and give it a nice stir. Add the salt and turmeric powder and give it a mix. Lower the heat and let it cook till they are slightly tender
Now, add the finely chopped onion, grated ginger, kasuri methi and the powdered spices. Give everything a good toss
Once the onion turns translucent, add the chopped methi leaves and mix well. Place the lid on the pan and let it cook on low heat for 5-6 minutes. You will notice that the leaves have wilted completely and the potatoes are cooked through
Turn off the heat. Add some lemon juice and mix well. Serve hot

Serving suggestions

I love to pair this dry aloo methi bhaji with a side of dal, such as spicy chana dal, and rotis. You can also serve some jeera rice or simply boiled rice with this alooethi stir-fry and dal.

Equipment in use

Mixing Bowl | Cooking Pan | Electric Chopper

During winters, aloo methi is a very popular side dish at most Indian restaurants, especially those that serve North Indian cuisine. Some also serve a more simplified version of this aloo methi recipe where no onion or garlic is used. It is more of a stir fry where potatoes cut in cubes are tossed with finely chopped fresh fenugreek leaves and some spices.

Throughout the rest of the year, when fresh methi leaves aren’t available, this aloo methi can be easily made using kasuri methi or dried fenugreek leaves. Just a fat pinch of kasuri methi rubbed between palms is usually enough to flavour a pan full of potatoes. That is so because the dried fenugreek leaves are much more flavourful than the fresh ones.

I have fresh methi leaves. How to use it?

Like most green leafy vegetables, methi leaves have dirt sticking to them. So, it is very important to prep and wash them well before cooking. Discard the dried or rotten leaves and stalks from the bunch. Then remove the thick portion of the stalks, which are often too fibrous.

Now, wash them repeatedly so that any dirt sticking to the leaves gets washed away. Spread them over a colander or a sieve to drain the water. Now they are ready to be used. You can either chop them as I did here for Aloo Methi sabzi or pressure cook them with a splash of water to preserve them for later use.

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Aloo Methi ki Sabji | आलू मेथी की सब्ज़ी

Priyanka

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Punjabi

Servings 2 people

Equipment

Stove Top
Heavy bottom Non-stick Pan

Ingredients

250 gms Methi or fresh Fenugreek leaves
2 Potatoes Large
1 Onion Large
1 inch Ginger
6-8 Garlic
3 tbsp Mustard Oil
A pinch of Hing or Asafoetida
½ tsp Cumin Seeds
½ tsp Turmeric Powder
Kasuri Methi or Dry Fenugreek leaves A pinch
Lemon Juice
½ tsp Red Chili Powder As per taste
1 tsp Dry Mango Powder
1 tsp Coriander Powder

Instructions

Prep your fresh methi leaves by discarding the rotten leaves, roots and hard stalks. Now wash them well a couple of times so that it has no dirt in it. Leave them on a sieve to drain some of the water
Meanwhile finely chop the garlic and onion. Wash & peel the potatoes and then cut them in smaller cubes
Now finely chop the methi leaves and keep them aside
In a pan, heat some mustard oil and temper it with some hing and cumin seeds
3 tbsp Mustard Oil, A pinch of Hing or Asafoetida, ½ tsp Cumin Seeds
As they splutter, add the finely chopped garlic and stir for a few seconds
6-8 Garlic
Now drop the potato cubes and give it a nice stir. Add the salt and turmeric powder and give it a mix. Lower the heat and let it cook till they are slightly tender
2 Potatoes, ½ tsp Turmeric Powder
Now, add the finely chopped onion, grated ginger, kasuri methi and the powdered spices. Give everything a good toss
1 Onion, 1 inch Ginger, Kasuri Methi or Dry Fenugreek leaves, ½ tsp Red Chili Powder, 1 tsp Dry Mango Powder, 1 tsp Coriander Powder
Once the onion turns translucent, add the chopped methi leaves and mix well. Place the lid on the pan and let it cook on low heat for 5-6 minutes. You will notice that the leaves have wilted completely and the potatoes are cooked through
250 gms Methi or fresh Fenugreek leaves
Turn off the heat. Add some lemon juice and mix well. Serve hot
Lemon Juice