Aloo Methi is a classic Indian dish made with fresh methi leaves (fenugreek leaves) and potatoes.
This is a winter speical dish made in almost every household in India as fresh fenugreek leaves (methi) are available abundantly during winter.
This is a simple, delicious, easy-to-make, vegan, beginner-friendly sabzi recipe.
About Aloo Methi Sabji Recipe
Aloo Methi is a simple yet flavourful dry Indian sabzi dish made with fresh methi leaves and potatoes.
This sabzi is lightly spiced with basic Indian spices without compromising on the natural flavours of fresh methi (fenugreek leaves).
This sabzi is made in every Indian household for everyday meals and paired with flatbread.
Aloo in Hindi means Potatoes and methi is known as fenugreek leaves.
This is a mildly bitter-tasting leafy green vegetable that has a unique flavour.
The natural aroma of methi leaves combined with potatoes creates such a delicious sabzi that even picky eaters are sure to enjoy this delicious green leafy vegetable.
This sabzi also makes a perfect lunch box option for school and office. Pair it with soft phulkas, chapatis along with some salad.
At home, we like to pair it with dal rice, sambar rice or yellow moong dal khichdi for that wholesome meal.
Health Benefits of Aloo Methi
Rich In Nutrients – Methi (Fenugreek Leaves) are the powerhouse of vitamins, dietary fiber, minerals, iron & antioxidants while potatoes provide carbohydrates making it a perfect balanced sabji.
Good for Digestion – Aloo Methi is good for digestion as methi leaves are known to improve gut health.
Boost Immunity – Methi also helps in boosting immunity, especially during the winter season.
Low in Calories – Methi leaves are low in calories making them perfect for light and healthy meal options.
Recipe Video
ingredients
Methi Leaves (Fenugreek Leaves) – To make this delicious and easy winter special aloo methi ki sabji, we will use fresh methi leaves. Make sure to use only the leaves and not the stem. Once the leaves are plucked, make sure to wash them thoroughly under water to get rid of dirt.
Aloo (Potatoes) – Use starchy potatoes which are firm in texture.
Onions & Tomato – This makes the base masala for our aloo methi ki sabji. You may skip them if you do not like the taste of onions & tomatoes, but they add richness to this dish.
Herbs & Spices – To enhance the flavour of this simple aloo methi sabzi, we will require ginger, garlic, green chillies along with cumin seeds and powdered spices like red chilli powder, turmeric powder, coriander powder and garam masala powder.
Seasoning – As the methi leaves are slightly bitter, we are going to add a teaspoon of sugar to balance out the flavour. We will also season this sabzi with salt.
Oil – We will require 2 tablespoon of oil for making the tadka.
Frequently Asked Questions
Can I use Kasuri Methi (Dry Fenugreek Leaves instead of fresh Methi?
Yes, you can use kasuri methi if fresh methi is unavailable. However, kasuri methi has a more intense flavour than fresh methi leaves. You will have to add just 1-2 tablespoons of kasuri methi towards the end of cooking potatoes.
Is Aloo Methi a vegan dish?
Yes, aloo methi is naturally vegan and perfect for a plant-based diet.
How to reduce the bitterness of methi leaves?
Sprinkle little salt on methi leaves and set them aside for 10-15 minutes. Squeeze out the excess water before cooking. This process helps get rid of bitterness.
Can I use frozen methi leaves?
Yes, you can use frozen methi leaves if fresh ones are not available. Make sure to thaw them before cooking.
Variations
Instead of using methi leaves, you can use palak leaves (spinach) making it aloo palak sabji. I have already shared the recipe of aloo palak, if interested check here.
You may also add paneer instead of potatoes or skip adding potatoes.
Serving Suggestions
With Flatbreads – Aloo methi pairs best with chapati, paratha and naan for a wholesome meal.
With Rice – You can serve this Aloo Methi as a side dish with dal rice, sambar rice, vegetable pulao, jeera rice or simple moong dal khichdi.
Storage Options
Aloo methi sabji stays good for about 2-3 days. Store it in an airtight container and refrigerate.
Reheat before serving.
Related Recipes
More Sabji Recipes with Aloo
Aloo Baingan Sabji (Eggplant Potato Curry), Aloo Matar Sabji (Peas & Potato Curry), Aloo Gobi Sabji (Cauliflower Potato Curry), Aloo Palak Sabji (Spinach Potato Curry), Aloo Gavar Sabji (Cluster Bean & Potato Curry)
How to make Aloo Methi Ki Sabji
Step-by-step Aloo Methi Sabzi Recipe
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Recipe Card
Aloo Methi Sabji | आलू मेथी की सब्ज़ी | Fenugreek Potato Stir Fry
Ingredients
- 2 cups Methi Leaves (Fenugreek Leaves)
- 3 Potatoes, cubed
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 2 Green Chillies, roughly chopped
- 5-6 Garlic, roughly crushed
- 1 teaspoon Ginger, julienned
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Tumeric Poweder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- Sugar
- Salt to taste
- 2 tablespoons Oil
Instructions
- Pluck methi leaves and wash them a couple of times with water. Drain the excess water.
- Pat dry the leaves and chop them finely.
- Cut potatoes into bitesize cubes and keep them in water to stop oxidation.
- Heat oil in a pan, add cumin seeds and let them sizzle.
- Add hing (asafoetida) and finely chopped onions. Saute onions for 2 minutes.
- Now add roughly crushed garlic and saute for 2 minutes till the raw smell of garlic fades away. Add roughly chopped green chillies.
- Add cubed potatoes and mix.
- Add turmeric powder, red chilli powder and 1/2 teaspoon of salt to season the potatoes and mix.
- Add half cup of water. Cover and cook potatoes till they are half done.
- Once potatoes are half cooked add finely chopped tomatoes.
- Add spices, coriander powder, cumin powder, garam masala powder and ginger julliens and mix well.
- Cover and cook potatoes & tomatoes till they soften.
- Once potatoes are cooked perfectly add finely chopped methi leaves (fenugreek leaves), salt and sugar. Sugar helps in balancing the flavour of this sabji.
- Cover & cook methi for 6-7 minutes. Stir occasionally.
- Aloo methi sabji is ready.
- Serve with flatbread, jeera rice or dal rice.
