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Methi Aloo - Potatoes with Fresh Fenugreek

Methi Aloo or Aloo Methi is a must make, must eat winter sabzi in north India. Methi’s slight bitterness complements starchy aloo. Try it!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: entree, Main Course
Cuisine: Indian, punjabi
Keyword: aloo, aloo methi ki sabzi, fenugreek, methi aloo, punjabi food, winter
Servings: 4 people
Author: Kanika Samra


  • Kadhai/wok/Frying Pan with lid


  • 4-5 Aloo/Potatoes washed, peeled and cubed
  • 2 cups Methi/fresh fenugreek washed and chopped (start with 2 bunches/1 pound methi to get 2 cups clean methi)
  • 3 tbsp Olive oil or any mild cooking oil like canola, sunflower
  • 1 tsp Jeera/Cumin
  • 3-4 cloves Lehsun/Garlic smashed, peeled and chopped
  • One 1" piece Adrak/Ginger cleaned and chopped
  • 2-3 Hari Mirch/Green Chillies thai chillies, more for a spicier sabzi
  • Namak/Salt to taste
  • 1/2 tsp Haldi/Turmeric
  • 1/2 to 1 tsp Dhania/Coriander powder
  • Black pepper to taste
  • 1/2 tsp Garam masala optional


Clean methi in water baths

  • Before you begin cut off the roots and trim the stems. Set up three large bowls of water for water baths and give the leaves a final rinse under running water after the third bath. Or, use just one bowl where you first wash the methi, skim the leaves as they float to the surface to drain them in a colander. Then pour out the dirty water and replace it with clean water. Repeating the process thrice. Read full description above. Pick out any rotting and bruised leaves while you move methi from one water bath to another. 
  • Once clean, drain and then finely chop methi. Keep aside until needed.

Cooking Aloo Methi

  • Put a kadhai/wok/frying pan on medium high heat. Add oil to the pan and let it heat up. Add jeera/cumin and ginger and garlic. Sauté for a minute or so until fragrant. Do not brown.
  • Next, add all the potatoes and fry on medium heat until they are brown and crisp around the edges. Keep turning the potatoes to reduce stockage to the bottom.
  • Spice potatoes with all the ground spices in ingredients list except garam masala and pepper (if using) and add green chilies. Turn and mix well to coat evenly.
  • Finally, add all the chopped methi. Lower heat and mix well. Cook covered on low heat for a few minutes. Methi leaves will turn a bright green color, just like leaves that have been blanched. They are almost done cooking. Now all that’s left is to evaporate all the moisture that methi would’ve released.
  • Soggy aloo methi is no fun. So spend a few minutes cooking it uncovered on medium high heat while turning the sabzi constantly. This will evaporate most of the moisture, fast.
  • At the end add garam masala and black pepper, if using. Turn and mix well. Turn off the heat and serve.

Serve aloo methi/methi aloo