Aloo methi is a delicious Indian side dish made with potatoes, fenugreek leaves and spices. This simple everyday dish is a staple in many Indian homes especially during winters, when fenugreek leaves are in season. Aloo methi requires only pantry staples and basic cooking skills. Serve it with plain rice, flavored rice, puri, roti or paratha. It also goes well in the office and school boxes.
About Aloo Methi
Aloo methi is a North Indian dish of stir fried potatoes with fenugreek leaves, whole and ground spices. Aloo is the Hindi word for “potatoes” and methi is the word for “Fenugreek leaves”. These faintly bitter tasting leafy greens have a unique aroma and tons of health benefits.
This dish of starchy potatoes together with the immune boosting and health-giving leafy greens is simply delicious, aromatic and is sure to please even the picky eaters. You will commonly see this being served in an Indian meal with rice, puri or roti.
My kids love aloo methi wrapped up in their rotis for their school lunch. These kathi rolls also keep well in the school/ office lunch boxes without becoming soggy. I mash up the aloo a bit and roll them.
This dish also goes well as a side with flavored rice like lemon rice, jeera rice, ghee rice or bagara rice. A well-made aloo methi is so delicious and flavorful. No matter how you serve this it will taste so good with anything.
How To Make Aloo Methi (Stepwise photos)
1. Pluck methi leaves from the stalks and add them to a large pot of water. Rinse them thoroughly in enough water a few times. I always sprinkle some salt and spray vinegar to get rid of the pesticide residue. Drain completely to a colander. Chop them roughly when you are ready to cook.
Meanwhile peel and chop 250 grams potatoes to 1 inch pieces. Add them to a bowl of water. This helps the aloo to cook/ fry faster. Set aside.
2. Heat a pan and pour 2 tablespoons of oil. If you have mustard oil you can use it. Add cumin seeds and let them splutter.
3. Add 2 cloves of chopped garlic or ¾ inch ginger.
4. Add slit or fine chopped green chili. My recipe does not use red chilli powder so use more green chilies as needed for heat. Sprinkle hing if using.
5. Then remove the cubed potatoes from the water and add them here. Sprinkle ¼ teaspoon turmeric. Mix well and stir fry on a medium for 2 to 3 minutes. Cover and cook until the potatoes are almost fork tender. If the potatoes are too dry, sprinkle some water so they cook faster.
6. Then add ½ teaspoon garam masala and ½ teaspoon salt. Mix them well.
7. Add chopped methi leaves. I have not used red chili powder. The heat comes only from green chilies.
8. Lastly fry until the leaves wilt off well and you begin to get a nice aroma.
Serve aloo methi with rice or roti.
- Use only the leaves and not the stalks as they taste bitter. Avoid chopping methi leaves very fine. Chop them roughly.
- A lot of people rinse and squeeze the leaves so some of the bitter juices drain away from the leaves. I do not do it as the leaves we use don’t taste so bitter.
- You can add more or less amount of leaves to suit your taste. I usually do not add a lot as aloo methi can taste bitter.
- Many people use mustard oil for stir frying as it gives a nice aroma. You can use any oil or even ghee for flavour. If using mustard oil, heat it until smoky hot, reduce the heat and then begin to cook.
- Generally aloo is stir fried until tender and then methi leaves are added. However if your potatoes are too old and take a lot of time to fry, then you can par boil or grill them in the oven for some time and then stir fry here with tempering & methi leaves.
- Soak cubed potatoes in water while you prepare the methi leaves. Potato will soak up some moisture and stir fry faster in the pan.
- If you do not have fresh methi leaves, you can use kasuri methi but the flavour will be different. You can use 3 to 4 tbsps for this recipe.
Aloo Methi | Potato Fenugreek Leaves Fry
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams potatoes (2 cups chopped to 1 inch pieces)
- 1½ cups methi leaves fenugreek leaves (tightly packed, roughly chopped)
- 2 cloves garlic (chopped or ¾inch ginger chopped)
- ¾ teaspoon cumin seeds (jeera)
- 2 tablespoons oil or ghee (or mustard oil)
- ½ teaspoon salt (adjust to taste)
- 2 green chilies slit or chopped
- ¼ teaspoon turmeric (optional)
- 1 pinch hing (asafoetida, optional)
- ½ to ¾ teaspoon garam masala
- Pluck methi leaves (only the leaves and not stalks). Add them to a large bowl.
- Sprinkle one tsp salt and vinegar over the leaves and set aside for 10 minutes. This helps to get rid of the mud and pesticide residue from the leaves.
- Pour water and rinse the leaves well a few times. Drain the leaves to a colander and set aside.
- Wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in a bowl of water to prevent potatoes from getting discolored. This also helps the potatoes to stir fry or cook faster.
How to make Aloo Methi
- Add oil to a pan and heat it. Add cumin seeds. When they begin to crackle, add garlic and green chilli. Fry till garlic begins to smell good. Sprinkle hing.
- Drain water from the potatoes.
- Transfer potatoes to the pan and sprinkle turmeric. Fry for one to 2 minutes.
- Cover and cook on a low flame until they turn soft. Keep stirring in between. If there is no moisture in the pan sprinkle little water and continue to cook or saute them.
- While the aloo cooks, chop the methi leaves roughly.
- When the potatoes become fork tender, add garam masala and salt. Stir and fry for a minute.
- Add chopped methi leaves. Fry until the leaves wilt completely and a nice aroma comes out. Adjust salt if needed.
- Serve aloo methi with rice or roti.
- You can use any other leafy greens and make the recipe the same way. Spinach, amaranth and drumstick leaves work well.
- You can also boil the potatoes whole until just cooked without making mushy and dice them. Follow the same recipe. You just have to stir fry the potatoes only for a few minutes.
- You can also use mustard oil if you like the pungent flavor. Heat the oil until smoky hot before cooking.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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