Aloo methi

A popular subzi/vegetable of North India made with potato and fenugreek leaves combined with spices.   It goes well with rotis.


  • Potatoes - 7 to 8 (medium) (parboiled)
  • Fenugreek/methi leaves - 1 cup
  • Onion - 1 (chopped finely)
  • Cumin seeds - 1/2 teaspoon
  • Ginger garlic paste - 1 teaspoon
  • Red chilli powder - 1 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Coriander powder - 1 teaspoon
  • Garam masala powder - 1 teaspoon
  • Kasoori methi - 1 teaspoon
  • Lemon - 2 teaspoons
  • Salt to taste
  • Oil - 2 tablespoons


Step 1

Parboil the potatoes with sufficient water. Peel the potatoes and cut into medium pieces. Heat 1 tablespoon of oil in a pan. Shallow fry the cut potatoes pieces and set aside

Step 2

Clean and chop the fenugreek leaves finely.

Step 3

Heat 1 tablespoon of oil in a pan. . Add cumin seeds. Once they crackle add chopped onions, ginger garlic paste. Stir fry till the onions become light brown.

Step 4

Add chopped fenugreek leaves, turmeric powder, salt and red chilli powder. Cook on a low flame for 5 to 6 minutes till the fenugreek leaves are cooked.

Step 5

Add fried potato pieces, garam masala and mix well. Cook for another 2 minutes on a low flame.

Step 6

Add kasoori methi and combine together. Remove from heat

Step 7

Add lemon juice and serve hot with rotis

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