Aloo Methi

Ever wondered how to make a humble side dish shine on your dinner table? 

There’s nothing quite like the earthy bite of fresh methi (fenugreek) paired with soft potatoes. This aloo methi comes together in under 30 minutes and makes for a perfect weekday side—whether you’re serving it with roti, phulka or even steamed rice. 

The spices are simple, the steps are straightforward, and the end result is a vibrant curry that’ll have everyone asking for seconds. Let’s get cooking!

Introduction: A Flavor Bomb in Every Bite

Imagine steaming hot phulkas or buttery roti, paired with a stir‑fry so vibrant that it steals the show. 

Aloo Methi delivers earthy potatoes, aromatic garlic, and the unmistakable kick of methi (fenugreek leaves). It’s a go‑to for busy weeknights, lunchboxes, or anytime you crave a comforting potato recipe with a twist.

Why Aloo Methi Rules Your Plate

• Speedy Prep: Ready in about half an hour—perfect for quick dinners.
  
• Nutrition Boost: Methi leaves are packed with iron, fiber, and vitamins.
  
• Flavor Layering: From cumin’s warmth to tangy amchur and chili flakes’ heat.
  
• Versatility: A classic side dish for roti & phulka, also shines with jeera rice or plain parathas.
  

Ingredients Breakdown

• Potatoes: Soft, starchy canvas that soaks up spices.
  
• Fresh Methi Leaves: Slightly bitter, aromatic greens—trim stems to avoid toughness.
  
• Garlic & Onion: Build the savory backbone.
  
• Tomatoes & Green Chilies: Bright acidity and fresh heat.
  
• Cumin Seeds & Powder: Nutty aroma and digestive aid.
  
• Turmeric & Chili Powder: Earthy color and warming heat.
  
• Coriander Powder & Garam Masala: Layered spice complexity.
  
• Amchur Powder & Chili Flakes: Tangy fruitiness meets smoky kick.
  
• Sesame or Neutral Oil: For even sauté and silky texture.

How to Cook It: A Conversational Walkthrough

First, peel and chop your potatoes into bite‑sized cubes and immerse them in water so they don’t discolor. Meanwhile, strip and rinse the methi leaves, shaking off excess water.

Heat oil in a wide kadai or skillet, then toss in cumin seeds until they dance and turn fragrant. Sauté onions until translucent, then add garlic—let it sizzle until the raw edge disappears.

Toss in diced tomatoes and slit green chilies, cooking until tomatoes soften. Now stir in turmeric, chili, cumin, and coriander powders, followed by a splash of water. Cover and simmer for 10 minutes—this builds a lightly sauced base.

Next, stir in your potato cubes and cook, covered, for another 10 minutes, allowing the potatoes to tenderize in all that spice. When the curry thickens, add the chopped methi and let it wilt down for 2–3 minutes. Finish with a sprinkle of garam masala, tangy amchur powder, and chili flakes—give it one last stir off the heat.

💡 Pro Tip: Use tender methi leaves only—mature leaves turn overly bitter. If they taste sharp, soak them in salted water for 5 minutes before cooking to mellow the bitterness.

What Goes Along

• Fresh Phulkas or Rotis: Classic pairing to scoop up every bit.
  
• Jeera Rice: Cumin‑scented grains balance the curry’s spice.
  
• Yogurt or Raita: A cooling counterpoint to the methi’s bite.
  

How to Serve

Spoon Aloo Methi onto a warm plate, garnish with fresh coriander, and serve alongside your favorite Indian breads. A wedge of lemon adds extra brightness.

Packing & Leftovers

• Lunchbox Ready: Cools quickly—pack in a leak‑proof container.
  
• Reheat: Warm gently on the stovetop or microwave; a sprinkle of water restores moisture.
  

Party & Bulk Prep

• Double Batch: Easily scale ingredients for a crowd.
  
• Make‑Ahead: Prepare up to 6 hours in advance; flavors deepen as it rests.
  

Whether you need a quick potato recipe or a standout side dish for roti & phulka, this Aloo Methi ticks all the boxes. Give it a try tonight, and watch your family rave over every flavorful bite!

Print Recipe

Budget-Friendly

Aloo Methi

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Indian Courses: Side Dish Recipe Keys: Gluten Free H Healthy O One-Pot S side dish T Tasty Vegan V vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Servings: 4 Calories: 270

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H Heart-Healthy H High-Fiber I Iron-Rich V Vegan V Vegetarian

Description

Aloo Methi is a classic North Indian dish that brings together the hearty comfort of potatoes with the earthy bitterness of fresh fenugreek leaves. This quick and easy recipe is packed with everyday spices, giving it a bold, satisfying flavor that pairs perfectly with roti, phulka, or even a simple bowl of rice. Ready in under 30 minutes, it's an ideal option for busy weekdays or when you're craving something homemade and comforting. Whether you're new to cooking Indian food or a seasoned home cook, this aloo methi recipe is approachable, nutritious, and sure to become a regular on your table.

Ingredients

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Scale

1/2x 1x 2x 3x

• 6 potato (peeled, chopped)
• 1 bunch fenugreek leaves (washed, finely chopped)
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 onion (chopped)
• 12 garlic cloves (pounded)
• 2 tomato (roughly chopped)
• 3 green chilli (slit)
• 1 tsp salt
• ¹⁄₂ tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ¹⁄₂ tsp garam masala
• 1 tsp amchur powder
• 1 tsp chilli flakes
• ¹⁄₂ cup water

Instructions

Prep Work

1. Peel & Chop Potatoes

   Peel the potatoes and chop them into small, even pieces and put them in water

   

2. Prepare Methi Leaves (fenugreek leaves)

   Strip leaves from stems, wash thoroughly, and finely chop
   

3. Chop Onion

   Peel and dice the onion into small pieces

4. Chop Garlic Cloves

   Chop garlic cloves into small pieces.

5. Chop Tomatoes

   Roughly chop the tomatoes into bite‑sized pieces

6. Slit Green Chillies

   Make a lengthwise slit in each green chilli

Method

1. Heat Oil & Temper Spices

2. Sauté Onion

   Add chopped onion and Potato, sauté on medium heat until soft
   

3. Add Garlic

   Stir in the chopped garlic cloves and cook for a few seconds
   

4. Cook Tomatoes & Chillies

   Add chopped tomatoes and slit chillies; sauté until tomatoes soften
   

5. Add Dry Spices

   Sprinkle in salt, turmeric, chilli, cumin, and coriander powders; mix well
   

6. Simmer with Water

   Pour in water, stir, cover, and let it simmer for 10 minutes

7. Add Methi & Continue Cooking

   Stir in the chopped methi leaves, cover, and cook for another 10 minutes on medium flame.
   

8. Finish with Seasoning

   Sprinkle garam masala, amchur powder, and chilli flakes; mix until the raw smell is gone, and ready to be served hot with any Indian bread or rice recipe of your choice.
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• wok

  

  Kadai with Stainless Steel Lid, Flat Bottom Kadhai, Black Buy Now
• Knife

  

   3 Pieces Kitchen Knife Set (black) Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 270kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 1g5%

Sodium 400mg17%

Potassium 800mg23%

Total Carbohydrate 41g14%

Dietary Fiber 5g20%

Sugars 3g

Protein 5g10%

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Vitamin A 6000 IU

Vitamin C 30 mg

Calcium 50 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Aloo Methi, Potato curry, potato sabzi,

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