0 0
Methi Aloo

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
3 bunches Fresh fenugreeek leaves
3 medium sized Potatoes
1 tsp Carom seeds
2, chopped Green chili
2 cloves, chopped Garlic
1, finely chopped Tomatoes
1 tsp Red Chili powder
1 tsp coriander powder
2 tbsp mustard oil
As per taste Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Methi Aloo

  • Gluten Free
  • Vegan

A simple side dish made by stir frying potatoes and fresh fenugreek leaves and best enjoyed with paranthas or roti.

  • 30-35 mins
  • Serves 2
  • Easy




Methi Aloo is a simple stir fry with fenugreek leaves and potatoes. Come winters, this was a must have almost every other day at my parent’s home and is best enjoyed with chapati/roti.

Methi can be added to saag, or added to make roti, it can also be cooked as methi matar malai and even methi paranthas are a yummy option, but my Mom loved to cook methi aloo the most and it was a regular on our table during winters. I remember my Mom adding tomatoes to methi aloo as I didn’t like it too dry and that is how I like it even now. But, you can skip the tomatoes and the rest of the recipe remains the same. It best exudes it’s flavors when cooked in mustard oil. Always remember to heat the oil well as it has a strong flavor and may make the dish taste bitter.



Heat the mustard oil until really hot and then lower the flame before adding carom seeds. Once the seeds start to sizzle, add the chopped garlic and sauté till it turns little brown.


Now add the chopped potatoes and green chilies. Stir fry the potatoes till they turn slightly brown and toss them one to two times in between


Add the chopped tomato and let it cook for 2-3 mins on medium flame. You can skip this step if you don’t want to add tomato.


Now add the chopped methi leaves, salt and coriander powder and stir well.


Cook the methi leaves for 6-7 minutes until the moisture dries out and leaves are cooked. Keep stirring in between to avoid burning. There is generally no need to add water to this dish. Check if the potatoes are cooked completely, else cook for another 1-2 mins. I do not cover the wok at any time while making this dish as it’s pretty fast and easy and does not need covering.
Enjoy this dish with roti or paranthas.


I am a Physical therapist by profession and when I am not treating patients, you will either find me creating something magical in my kitchen or lost deep in a good book. Cooking is therapeutic to me and I firmly believe in Bill Holland's words, "People who give you their food give you their heart". This is the essence of food for me. I love to travel and learn about the history and culture of various beautiful places out there. I am a music lover, a true Cancerian by heart and I love to try new recipes adding my own special touch to them. I have recently developed an interest in food photography and I find it as fascinating as preparing different cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Spinach Pesto Pasta
Quick Pumpkin Curry
Spinach Pesto Pasta
Quick Pumpkin Curry

Add Your Comment