• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook with Kushi
  • Home
  • About
    • Privacy policy
    • Disclaimer
  • Advertise
  • FAQ
  • Contact Me
  • Media
  • Blog
  • Easy and Healthy Recipes for the Family
  • Recipe Index
menu icon
go to homepage
  • Recipes
  • Resources
  • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Resources
    • About
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Appetizer

    ALOO METHI | SAUTEED POTATOES & FENUGREEK LEAVES

    Published: Mar 3, 2022 · Modified: Aug 16, 2022 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Aloo Methi is a very flavorful, nutritious, and delicious recipe prepared using potatoes and fenugreek leaves that can be served as accompaniment or side dish with steamed rice or flatbreads like chapati, phulka, roti, etc.

    aloo methi, punjabi dry aloo methi ki sabji, sauteed potatoes & fenugreek leaves  #sidedish

    I have prepared a no-onion, no-garlic version with only cumin seeds (jeera) used as the spice. Thus, you can serve this farali aloo methi recipe for vrat, fasting, and upvas days.

    What is aloo methi?

    Aloo Methi is a popular side dish from Punjabi cuisine where potatoes (aloo) are cooked along with fresh fenugreek leaves (methi) until tender. It is called methi aloo ki sabji in Hindi.

    The highlight of this dish is the flavor of the fenugreek leaves. I highly recommend you not to add too many spices or powders, which will subdue the flavor from fenugreek.

    aloo methi, punjabi dry aloo methi ki sabji, sauteed potatoes & fenugreek leaves  #sidedish

    How to prep or clean methi leaves?

    You should use only the leaves and discard the stem and roots. Top tender stems are fine. At this point, you can cover it in a cloth or airtight container and keep it in the refrigerator till you are ready to use it.

    When you want to use it in the dish, rinse it 2 to 3 times under running water. Rinsing will remove any dirt and grit from the leaves.

    aloo methi, punjabi dry aloo methi ki sabji, sauteed potatoes & fenugreek leaves  #sidedish

    How do you reduce the bitterness of fresh methi leaves or fenugreek leaves?

    The slight bitterness in the leaves is what makes aloo methi dish delicious, plus it is good for your health in many ways. But if you feel the bitter flavors are too intense, then once you wash the leaves, sprinkle some salt and keep it aside. After 15 to 20 minutes, squeeze out the liquid drawn from the leaves and use the leaves in the recipe.

    how to make fresh methi leaves & aloo, how to cut and cook fenugreek leaves #indianrecipes

    Ingredients for Aloo Methi

    1 tablespoon Oil of your choice or Ghee
    1 teaspoon Cumin seeds or Jeera
    2 Green chilies, slit
    2 Medium potatoes, peeled and diced
    ½ to 1 teaspoon Salt or Sendha namak
    1 bunch Methi leaves or fenugreek leaves ( 3 handfuls)
    Juice of 1 lemon
    1 tablespoon Cilantro or Coriander leaves, chopped

    How to make Aloo Methi?

    Separate the fenugreek leaves from the stem. The topmost tender stems can still be used. Wash and keep it aside.

    Heat oil in a pan on medium flame. Once hot, add cumin seeds and saute for a few seconds. To this, add green chilies and continue to saute for a few more seconds.

    how to make fresh methi leaves & aloo, how to cut and cook fenugreek leaves #indianrecipes

    Now add potatoes and salt and cook for 4 to 5 minutes. I have not added any water here. You can sprinkle some water if needed. If you are using an old batch of potatoes that have slightly dried out and require more time for cooking, then you may add a splash of water to help the cooking process.

    Add the fresh fenugreek leaves, cover, and cook for 2 minutes. Now toss, and you see how beautifully how leaves have wilted. Check the video here. Cover and continue to cook for another 5 minutes or until potatoes are tender. This recipe does not require you to add any water.

    Finally, add lemon juice, cilantro, and toss to combine.

    easy & healthy potato recipes for lunchbox, fasting, vrat wale aloo, farali, upvas recipes

    Some tips and substitutes :
    • I always prefer to use fresh, tender methi leaves. As they wilt while cooking, I avoid chopping them. But if you want, you can give them a rough chop before adding them to the potatoes.
    • The spiciness or heat in this dish comes from green chilies only. You can add red chile powder if desired.
    • Some spices like coriander powder and turmeric powder can introduce additional flavors to the dish.
    • The amount and proportion of potatoes and methi leaves is flexible. You can add as much as you need.
    • On days other than fasting, you can even add onion and garlic along with cumin seeds.
    • Tomatoes or amchur powder can be added instead of lemon juice for the tanginess.
    • Traditionally mustard oil is used while preparing the dish. If you are using mustard oil, make sure to heat it properly before adding cumin seeds. You can use any vegetable oil, ghee, or butter. I love and prefer to use coconut oil.

    easy & healthy potato recipes for lunchbox, fasting, vrat wale aloo, farali, upvas recipes

    How to store leftover Aloo methi?

    You can store it in the refrigerator in an airtight container. Before serving, reheat in a skillet or pan with a little sprinkle of water.

    Can I make this dish with dried kasuri methi leaves?

    Yes, you can use ¼ cup (4 tbsp) of dried leaves instead. But remember, the taste and flavor will vary.

    Video recipe for ALOO METHI | SAUTEED POTATOES & FENUGREEK LEAVES

    Detailed recipe for ALOO METHI | SAUTEED POTATOES & FENUGREEK LEAVES

    Recipe card

    aloo methi, punjabi dry aloo methi ki sabji, sauteed potatoes & fenugreek leaves #sidedish

    Aloo Methi | Sauteed Potatoes & Fenugreek Leaves | Aloo Methi Ki Sabji

    Kushi
    Aloo Methi is a very flavorful, nutritious, and delicious recipe prepared using potatoes and fenugreek leaves that can be served as an accompaniment or side dish with steamed rice or flatbreads like chapati, phulka, roti, etc. This potato side dish can be prepared in less than 30 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, Side Dish, Starter
    Cuisine gujarati, north indian, punjabi
    Servings 4
    Calories 125 kcal

    Ingredients
      

    • 1 tablespoon Oil of your choice or Ghee
    • 1 teaspoon Cumin seeds or Jeera
    • 2 Green chilies , slit
    • 2 medium Potatoes , peeled and diced
    • ½ to 1 teaspoon Salt or Sendha namak
    • 1 bunch Methi leaves or fenugreek leaves ( 3 handfuls)
    • Juice of 1 lemon
    • 1 tablespoon Cilantro or Coriander leaves, chopped

    Instructions
     

    • Separate the fenugreek leaves from the stem. The topmost tender stems can still be used. Wash and keep it aside.
      1 bunch Methi leaves
    • Heat oil in a pan on medium flame. Once hot, add cumin seeds and saute for a few seconds. To this, add green chilies and continue to saute for a few more seconds.
      1 tablespoon Oil, 1 teaspoon Cumin seeds, 2 Green chilies
    • Now add potatoes and salt and cook for 4 to 5 minutes. I have not added any water here. You can sprinkle some water if needed. If you are using an old batch of potatoes that have slightly dried out and require more time for cooking, then you may add a splash of water to help the cooking process.
      2 medium Potatoes, ½ to 1 teaspoon Salt
    • Add the fresh fenugreek leaves (from above), cover, and cook for 2 minutes. Now toss, and you see how beautifully the leaves have wilted. Check the video for aloo methi. Cover and continue to cook for another 5 minutes or until potatoes are tender. This recipe does not require you to add any water.
    • Finally, add lemon juice, cilantro, and toss to combine.
      Juice of 1 lemon, 1 tablespoon Cilantro

    Notes

    • I always prefer to use fresh, tender methi leaves. As they wilt while cooking, I avoid chopping them. But if you want, you can give them a rough chop before adding them to the potatoes.
    • The spiciness or heat in this dish comes from green chilies only. You can add red chile powder if desired.
    • Some spices like coriander powder and turmeric powder can introduce additional flavors to the dish.
    • The amount and proportion of potatoes and methi leaves is flexible. You can add as much as you need.
    • On days other than fasting, you can even add onion and garlic along with cumin seeds.
    • Tomatoes or amchur powder can be added instead of lemon juice for the tanginess.
    • Traditionally mustard oil is used while preparing the dish. If you are using mustard oil, make sure to heat it properly before adding cumin seeds. You can use any vegetable oil, ghee, or butter. I love and prefer to use coconut oil.

    Nutrition

    Calories: 125kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 373mgPotassium: 478mgFiber: 4gSugar: 2gVitamin A: 18IUVitamin C: 31mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!

    For more recent updates, follow me on Pinterest, Instagram, and Twitter.

    ***Click below to save it on Pinterest***

    How to make aloo methi recipe for vegetarian lunch & dinner #aloo Methi

    More Best Appetizer Recipes: Tasty Bites for Every Occasion

    • Patrode (Patrado in konkani) - Steamed taro rolls or colocasia rolls, alu vadi or patra.
      Patrode | Steamed Taro Rolls Recipe | Colocasia Rolls
    • Crispy potato rosti recipe. Swiss Dish. Pan fried potatoes for breakfast, snack or dinner.
      Crispy Potato Rosti
    • Aloo Tikki | Crispy potato cutlets served with mint chutney and tomato ketchup.
      Pakistani Aloo Tikki | Quick Potato Cutlets
    • Steamed Vegetables or Veggie platter with easy and spicy cashew dip.
      Steamed Vegetables with Cashew Dip

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

    More about me →

    Best Casseroles

    • green bean casserole recipe from scratch with fresh beans, and fried onions, without mushroom soup
      Best Green Bean Casserole Recipe | Thanksgiving and Christmas Green Beans

    • cheesy corn casserole served in a baking pan along with a slice of toasted bread.
      Baked Corn Cheese Casserole | Cheesy Creamed Corn

    Chicken Recipes

    • Best, simple and authentic Indian butter chicken recipe (murgh makhani) with naan, roti, chapati.
      Indian Butter Chicken Recipe | Best Chicken Makhani

    • Best and easy chicken pulao with spicy and flavorful chicken thigh and drumsticks.
      Easy Chicken Pulao | Spicy One Pot Chicken Rice Pilaf

    See more Chicken recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Contact

    • Contact
    • FAQ
    Lists the popular websites in which cookwithkushi.com was featured.

    Copyright © 2024 Cook With Kushi

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.