Aloo methi

Aloo methi recipe

Traditional Indian side dish aloo methi is made with flavorful fenugreek leaves from Punjabi cuisine and tender potatoes. Aloo Methi is a straightforward Indian stir-fry that is flavorful and nutrient-dense. Aloo (potato) and Methi (fenugreek leaves) are delicious side dishes that go well with your dinner when they are sautéed in mild spices.

Fenugreek leaves are a frequent ingredient in spices, herbs, and even medical treatments. They are a component of a tiny, bushy shrub.

Fenugreek leaves have the following health advantages . Its high fiber content aids in regulating blood sugar levels and managing diabetes. You can lower your cholesterol levels by using fenugreek. It offers a good amount of minerals and vitamin K. It contains anti-inflammatory qualities and aids with digestion.

Ingredients for aloo methi recipe

  • 3 cups packed methi washed and chopped coarsely
  • 2 Potatoes medium cubed
  • 1 tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2 tbsp Oil
  • 3-4 large garlic cloves sliced
  • 1 green chili chopped
  • 1/2 teaspoon salt or to taste

instruction for aloo methi recipe

  1. On medium heat, warm 2 tablespoons of oil in the pan. When using mustard oil, heat it thoroughly until it is extremely hot before reducing the heat and incorporating the cumin seeds.
  2. After adding the cumin seeds and allowing them to sear for a short while, add the garlic. Sauté the garlic for a few seconds until it begins to change color.
  3. Add onions and saute till golden. Then add the chopped potato and green chili.
  4. For 5 to 6 minutes, fry the potatoes in oil until they are just beginning to turn golden. Throw them once or twice between each.
  5. Add the chopped methi leaves, turmeric, and salt and stir.
  6. Cook the leaves for 6 to 7 minutes, turning frequently, until the moisture evaporates and the potatoes are tender. I haven’t added any water here, but if you want the potatoes to fry more quickly, you can sprinkle some on top and cover the pan with a lid.
  7. Once the moisture is completely dried, the Aloo Methi is ready. Turn off the flame.
  8. Enjoy with roti or paratha, along with a side of raita


Tips and variation

  1. The Potatoes need to be cooked only to 80%. Cooking to 80% means, if you poke a fork into the Potato, the Potato should stay stuck and not break.
  2. The potatoes will be very sweet if they are too old or have begun to sprout. The curry also has a poor flavor. Use new potatoes, then.
  3. you could use the small leaves too but they would be a little more bitter.


Calories 223kcal
Fat 9g
Carbohydrates 29g
Protein 6g
Vitamin A
Vitamin C
Calcium 99mg

Aloo methi

also read: Potato Chips Recipe (potato wafers)

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