Sandhya's Kitchen

Aloo Methi Recipe

Aloo Methi Recipe
Aloo Methi is a simple stir fry recipe made with potatoes, fenugreek leaves and spices.  It pairs well with Naan bread , Roti, and Cucumber Raita. 
Learn how to make this Indian stir fry recipe step by step !

Aloo Methi recipe image

PUNJABI STYLE ALOO METHI

To translate Aloo = Potatoes , Methi = Fenugreek Leaves. 

Every Winter, fresh methi leaves are a regular buy in our household. My mom would make this delicious punjabi style aloo methi dish frequently in winter but without any garlic. Still this Indian stir fry is extremely delicious.
Living in UK, we are extremely lucky to have fresh methi leaves available all year round at the Indian grocers locally.  If Fresh methi leaves are not available, you can use dried kasuri methi instead. But I cannot guarantee the same flavors and taste.
There is an obvious difference between fresh and dried leaves isn’t it!
However we all love the addition of garlic in this side dish. Garlic compliments the potatoes and fenugreek leaves really well.
We are not using many spice powders for this recipe, yet this simple side dish is extremely flavourful and tasty.
To make this popular North Indian side dish, you need very few ingredients. Most of the ingredients are staple pantry ingredients except for Fresh Fenugreek Leaves.

Ingredients  You’ll need

Potatoes
Methi Leaves
Garlic
Onion
Green Chilli
Cumin Seeds
Turmeric Powder
Chilli Powder
Salt
Oil
Once you have gathered all the ingredients, it is really quick and easy to prepare this dry side dish.  There is no special skill needed for making this recipe.

This recipe is prepared in two stages.

FIRST STAGE – Saute Potatoes
Heat oil in a pan. Add the cubed potatoes and Saute. Cook the potatoes for at least 4- 5 minutes until the edges begin to turn brown and the potatoes are partially cooked.
Transfer the prepared potatoes to a plate.
SECOND STAGE – Preparation of the Stir fry 

Heat the remaining oil in the fry pan.

Add Cumin seeds. Allow them to sizzle for a few seconds.

Add Garlic, Onion and saute until the onions are soft. Sprinkle a pinch of salt. This will speed up the cooking process for the onions.

Add Methi leaves, green chilli, turmeric powder, salt and red chilli powder. Stir to combine.

Cook in medium heat for at least 6 – 7 minutes until the moisture dries up from the methi leaves and the potatoes are cooked.

Check for seasoning and add more as needed.

Serve  hot Aloo Methi  sabji with Roti.

Aloo Methi Sabzi image

 

HAVE YOU MADE THIS  RECIPE ?

Be sure to leave a comment and/or give this recipe a ★ rating!

Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen.  I would love to see your pictures of this authentic punjabi side dish.

ALOO METHI KI SABZI RECIPE BELOW

Aloo Methi recipe image
Print
ALOO METHI | POTATO WITH FENUGREEK LEAVES
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Aloo Methi is a simple Stir fry recipe made with Potatoes, Fresh Fenugreek leaves and simple Spices. Serves well with Roti or Naan bread.
Course: Side Dish
Cuisine: Indian
Keyword: curry, indian side dish, side dish
Servings: 3 People
Ingredients
  • 3 Medium Potatoes - 300g washed, peeled and cubed
  • 2 Cups Methi Leaves - 50g coarsely chopped
  • 1 tsp Garlic finely chopped
  • 2 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1 Small onion finely chopped
  • 1 Green Chilli sliced
  • 3/4 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder  Optional
  • Salt to taste
Instructions
Saute Potatoes
  1. Heat  1 tbsp Oil in the fry pan and add the potatoes. Saute in between.  Cook the potatoes for at least 4- 5 minutes until the edges begin to turn brown and the potatoes are partially cooked.
  2. Transfer them to a plate.
Preparation of Aloo Methi ki Sabzi
  1. Heat the remaining oil in the fry pan.
  2. Add Cumin seeds. Allow them to sizzle for a few seconds.
  3. Add Garlic, Onion and saute until the onions are soft. Sprinkle a pinch of salt. This will speed up the cooking process for the onions.
  4. Add Methi leaves, green chilli, turmeric powder, salt and red chilli powder. Stir to combine.
  5. Cook in medium heat for at least 6 - 7 minutes until the moisture dries up from the methi leaves and the potatoes are cooked.
  6. Check for seasoning and add more as needed.
  7. Serve  hot Aloo Methi  sabji with Roti.
Recipe Notes

If you enjoy, add a squeeze of lemon juice to the side dish.

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Reader Interactions

Comments

  5. Rohini says

    Wow Sandy.. Another wonderful methi dish from your kitchen.. As you know, I love potatoes and this one goes to my bookmark straight!

    Sorry dear, I was caught up with my German course till last month and now I am getting back to blogging routine.. I have missed many posts of yours, which I'll catch up soon! TC… 🙂

    Reply

  14. Siddhi S says

    Hi Sandya, thnx for visitng n commenting in my blog…hope 2 c u agn thr…you have a lovely space with nice collection of yummy recipes…hey i love methi sabji a lot, vl try this sabji with potato…i am sure it vl taste yummy…loved the spices n its look…yummy one…hey i am following u so that i can track all ur future yummy recipes…

    Reply

  17. Sandhya Hariharan says

    thanks Siddi..
    You have a lovely space dearie….

    @ AMA's Anything vegetarian.. I like ur blog nam.e…. thanks for dropping by!

    @Deepti..
    I add tomato puree for slight tanginess . i feel something is missing without it !!

    Reply

  23. Akal's Saappadu says

    hello Sandhya or should I say Sandy -;) ??

    thank you for the kind note at my space; I'm content I hopped in, you have an authentic set of delicious recipes here!!!

    as you've said " simplicity is divine" that's so true!!! your methi potatoes look heavenly, yet so simple and using very few ingredients, it turns out to be a delectable dish!! I love the addition of the tomato puree !!! nice one!!!

    Reply

  24. SE says

    Sandhya..I am doing very well, thanks for stopping by. Am not frequenting like before…hopefully once my semester is over..will blog hop !

    Reply

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