This Aloo Methi recipe is a simple but delicious Indian stir fry made with potatoes, fresh methi leaves, garlic and basic Indian spices. It pairs wonderfully with Indian flatbread such as gujarati rotli.
This simple recipe is naturally vegan and gluten-free.
Aloo Methi is also known as potato fenugreek leaves stir fry (aloo is the hindi word for potato and methi is fenugreek). Alu methi is a dry sabzi recipe (dry vegetable dish) as it is prepared without a gravy.
I like to add a lot of methi to my sabji but you can add less if you prefer.
In Indian cooking, you can find a great use of fresh fenugreek leaves! I love Bajra Methi Debra, Methi Thepla, Bajra Methi Muthia and curries such as Methi Matar Malai.
Aloo Methi Sabzi recipe Ingredients
Potatoes - I have used all rounder regular potatoes but you can use baby potatoes too
Methi - it is important to use fresh leaves here. Dried fenugreek, aka kasoori methi is NOT a substitute for fresh fenugreek
When preparing the methi, discard the thick stem - you want the leaves only. I prefer torn methi instead of chopped methi as chopping methi reduces the nutritional value.
Drain as much of the excess water as possible after washing.
Use the freshest leaves possible to reduce the risk of bitter taste.
You can find fresh fenugreek in Indian grocery stores.
Garlic - use fresh garlic cloves
Tomatoes - I have used fresh chopped tomato. You can omit tomato if you want.
Spice powders: red chili powder, turmeric powder, cumin powder, ground coriander powder, garam masala
Cumin seeds
Dried red chili
Hing - for a gluten-free option check if the hing is suitable.
Oil - I have used olive oil. You can use any other oil of choice including flavoured oils such as mustard oil which is common in North India.
Optional
You can also add mustard seeds to the tempering if you wish.
How to make Aloo Methi Sabji
Heat oil in a pan on medium heat.
Once the oil is hot, add the cumin seeds, dried red chilli and hing.
After a few seconds, add the garlic.
Tip in the diced potatoes and cook covered for 5-10 minutes or until partially cooked.
Add only little water if the potatoes are appearing to burn.
Add the methi along with the tomatoes, spices and salt.
I like to wait until the methi is wilted to give a more accurate measurement when adding spices.
Switch to a medium-high heat to burn off any excess water that has released.
When you get tender potatoes, turn off the heat.
Serving Suggestion
This alu methi recipe is an everyday meals type of recipe that is perfect mid week.
Dry Aloo Methi is best served with an Indian bread like rotlis and paratha.
A dal such as a basic Yellow dal or Gujarati Dal makes a wonderful side dish along with jeera rice.
Kachumber salad or cucumber raita completes the meal.
Storage
Aloo Methi can be stored in the fridge in an air tight container for up to 3 days. Reheat thoroughly in the microwave or stove top.
You can also freeze aloo methi subzi in a freezer safe container for up to 3 months. Allow to thaw then reheat.
Other Potato Curry Recipes
Aloo Baingan (Eggplant Potato curry)
Aloo Shimla Mirch (Potato Capsicum Stir-fry)
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Aloo Methi
Equipment
- 1 pan
- 1 Spatula
Ingredients
- 6 cup fenugreek leaves fresh
- 3 cup potatoes peeled and cubed
- ½ cup tomatoes roughly chopped
- ¼ cup oil
- 1 teaspoon cumin seeds
- 1 big whole dried red chilli
- ¼ teaspoon asafoetida hing
- 2 tablespoon garlic minced
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 1 tablespoon cumin powder
- 2 tablespoon coriander powder
- ½ teaspoon garam masala powder
- 1 tablespoon salt
Instructions
- Heat ¼ cup oil in a pan on medium heat.
- Once the oil is hot, add the 1 teaspoon cumin seeds, 1 big whole dried red chilli and ¼ teaspoon asafoetida.
- After a few seconds, add the2 tablespoon garlic.
- Tip in the 3 cup potatoes (diced potatoes) and cook covered for 5-10 minutes or until partially cooked.
- Add only little water if the potatoes are appearing to burn.
- Add the 6 cup fenugreek leaves (methi) along with the ½ cup tomatoes, spices 1 tablespoon red chilli powder, 1 teaspoon tumeric powder, 1 tablespoon cumin powder, 2 tablespoon coriander powder, ½ teaspoon garam masala powder and 1 tablespoon salt . Mix well.
- I like to wait until the methi is wilted to give a more accurate measurement when adding spices.
- Switch to a medium-high heat to burn off any excess water that has released.
- When you get tender potatoes, turn off the heat.
- Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Ben says
I think the tablespoon of salt was overkill!! otherwise delicious!
Justine says
I'd never heard of this dish, but as soon as I saw this post I knew I had to try it. I'm so glad I did, it's absolutely wonderful!
Nikki says
Fresh ingredients and fresh flavors make this aloo methi a wonderful meal. Looking forward to trying it.
Nathan says
I'm so excited to try this for myself! I've ever cooked with fenugreek before, so the tips on how to prepare it are much appreciated. Thanks for sharing, this looks just fantastic!
Anjali says
This was such a healthy and flavorful dish to serve with our dinner tonight! I served it alongside dal and roti for a simple and delicious meal!
Ali says
I’ve only ever had aloo methi in restaurants, but this recipe looks so good, can’t wait to try it!