Aloo Methi Recipe | Potato with Fenugreek Leaves

by Rachna
Aloo Methi

Aloo methi is soul food. Very simple and made with just a few ingredients, it is perfect with rotis or parathas. It is a regular in my home and is a favourite of the husband. If you are a novice cook, this is the foolproof recipe that you will not go wrong with.

Aloo Methi

Here is my recipe:

Aloo Methi

Aloo Methi Recipe | Potato with Fenugreek Leaves

Rachna Parmar
This is a tasty North Indian side dish. It is a dry vegetable made with potatoes and fresh fenugreek leaves.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Side Dish
Cuisine North Indian
Servings 4
Calories 172 kcal


  • 250 gm. fresh fenugreek leaves
  • 3-4 large potatoes chopped into cubes
  • 3-4 cloves garlic finely chopped
  • 1 tsp. cumin seeds
  • 1 tsp. red chilli powder
  • 1 tsp amchur dry mango powder optional
  • salt to taste
  • 1 tbsp. oil


  • Pluck the fresh fenugreek leaves and discard stalks.
  • Wash them well till there is no grit on them. Strain out all the water.
  • Now chop them fine. Don’t make a paste though.
  • Take oil in a kadhai/wok and heat it.
  • Add cumin seeds and chopped garlic and cook for about a minute. Don’t let the garlic burn.
  • Now add the chopped potatoes and mix well to coat with oil.
  • Cover and cook for about 4-5 minutes on low flame till they are nicely browned on all sides and half cooked.
  • Now add the chilli powder and salt and mix well.
  • Add the fenugreek leaves and mix well.
  • Cover and cook till the leaves have wilted and released water. Takes about 3-4 minutes.
  • Now cook uncovered and allow all the water to evaporate. Your potatoes should be cooked by now.
  • This is a dry sabzi and no water must remain.
  • You can add your amchur powder now and stir well. Cook for one more minute.
  • Your methi aloo is ready to serve.


1.You can use baby potatoes in place of normal potatoes. When I do so, I leave the skins on. They taste quite good that way.
2. You can add amchur or lemon juice right towards the end to take away some of the bitterness of the fenugreek leaves. Some people though prefer this bitter.
3. I prefer to use mustard oil but you can use any oil you like.


Nutrition Facts
Aloo Methi Recipe | Potato with Fenugreek Leaves
Amount Per Serving
Calories 172 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 18mg1%
Potassium 715mg20%
Carbohydrates 26g9%
Fiber 5g21%
Protein 7g14%
Vitamin A 530IU11%
Vitamin C 19.9mg24%
Calcium 309mg31%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.
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This is a really simple recipe. Serve it with some dal tadka and rotis for a satisfying meal.

Aloo Methi

If you like methi or fenugreek leaves, do also try my methi theplas or parathas recipe.

Aloo Methi

Do also subscribe to my food channel for some easy recipe videos.

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Megala -

Healthy potato recipe !

the bespectacled mother -

Methi aloo is a regular dish for the North Indians. My mother also makes paranthas stuffed with Aloo methi subzi and those are yum.

Reema D'souza -

I like aloo methi! And after reading your post, now I crave for it in the middle of the night!

Vinitha -

I have never tasted this dish. Looks yummy. I will try it one day soon. ?

Rajlakshmi -

Methi is so nutritious and this tastes great with roti. The only problem I have with methi is it makes my sweat stink terribly, for atleast 2 days. I don’t know of I am the only one who suffers from this ?


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