Aloo Methi | Potato Fenugreek Leaves Dry

Aloo Methi is a sheer comfort food. Aroma of the fresh fenugreek leaves along with potatoes and a bit of spices makes it delectable. It is a very simple recipe.

Also try: Aloo Palak.

Course: Main Course

Cuisine: North Indian

Time: Preparation –  10 mins, Cooking – 15 mins, Total – 25 mins.

Servings: 2-3


  1. Methi (Fenugreek Leaves) – 4 cups (chopped)
  2. Potatoes – 2 medium-large (peeled and chopped into small cubes)
  3. Cumin Seeds – 1/2 tsp
  4. Red Chilli Powder – 1/2 tsp
  5. Coriander Powder – 1 tsp
  6. Garam Masala Powder – 1/2 tsp
  7. Mustard Oil – 2 tbsp (you can use any other oil as well)
  8. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Aloo Methi:

  1. Heat mustard oil in a kadai or a pan. Let it smoke for a min. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil aroma
  2. Add cumin seeds and let it splutter. Add chopped methi and saute for a min
  3. Add potatoes, red chilli powder, coriander powder and salt. Mix
  4. Cover and cook on low-medium flame until potatoes are soft. Keep checking in between
  5. Turn off the flame. Add garam masala powder and mix. Your Aloo Methi is ready!!!


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