Potatoes and fenugreek (methi) leaves are a lovely combination together. This aloo methi recipe has a lot of flavour and bitterness of methi (fenugreek) leaves combined with the earthy flavour and taste of potatoes.It is less spiced and a dry vegetable sabzi.

You can use any vegetable oil but I always prefer to made it in mustard oil and the recipe had that pungent mustard taste to it, which we like.

You can make it with regular potatoes or baby potatoes, with either of them, the recipe tastes good. I usually serve aloo methi with rotis or plain parathas and curd. You could even make this dish as a side vegetable with your main course.

Preparation time- 20 min.

Cooking time-20 min.

Serving- 2-3 person


Methi leaves 1 bunch

3-4 medium size potato

2-3 sabut lal mirch

½ tspn turmeric powder

2 tbspn vegetable oil

Salt to taste







Remove the leaves from the stems of the methi/fenugreek leaves. Rinse the leaves thoroughly in running water.

Now chop the fenugreek leaves and rinse, peel and chop the potatoes into small cubes or squares.

In a kadai or pan, heat up the oil and  add the sabut lal mirch and first.

Add the potatoes and methi leaves and sauté the potatoes for some min.

Add salt and turmeric powder and give a nice stir and let the methi leaves cook on a medium flame.

The methi will start to leave water. Lower the flame and cook the leaves for 5-6 minutes more.

When the aloo methi cooked completely, continue to sauté for 2-3 min, more once all the water has dried up and some oil should released from the sabzi,

When the aloo methi done serve the aloo methi ki sabzi with parathas, rotis, or rice-dal.

Note- You can make this aloo methi recipe for fasting just add rock salt/sendha namak.

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