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Aloo Methi Recipe

Aloo Methi Recipe

  • Author: Ashu
  • Total Time: 20 minutes
  • Yield: 2 1x


Aloo Methi is an Indian vegetarian dish made with potatoes and fresh fenugreek leaves with light spices. It is a great gluten-free dish to serve with Indian bread.


  • 2 tbsp olive oil (or any oil of your choice)
  • 1 tbsp cumin seeds
  • 1 dried red chili
  • 2 green chilies chopped
  • ½ tbsp ginger (grated or chopped)
  • 10 baby potatoes (or 2 medium sized potatoes, cut into cubes)
  • 2 cups methi leaves
  • 1½ tbsp salt (or as desired)
  • 1 tbsp coarinder powder
  • ⅓ tbsp red chili powder
  • ½ tbsp turmeric powder


  1. Heat 2 tablespoons of oil in a pan on medium heat. Add cumin seeds, dried red chili, chopped ginger, and green chili.
  2. Once the cumin sizzles and the rest of the ingredients start changes their color, add potatoes and mix. Fry the potatoes in oil for 5 to 6  minutes until slightly golden brown. Toss them once or twice in between.
  3. Add salt, red chili powder, coriander powder, and turmeric.
  4. Then add the methi leaves and stir. Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I sprinkled some water and covered the pan with a lid to cook the potatoes faster.
  5. Serve aloo methi with roti or any bread of choice.


  • Prep Time: 10 minutes
  • Category: Main Course, Side Dish
  • Cuisine: Indian

Keywords: Aloo Methi