• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Kitchen Docs
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Indian

    Aloo Methi Recipe

    Published: Jan 24, 2025 · Modified: Mar 16, 2025 by Vaishali · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    A winter special, quick stir-fry - this aloo methi recipe is hearty, homey, and delicious. Made with potatoes and fenugreek leaves, aloo methi has less than 10 ingredients and is vegan and gluten free!

    Aloo Methi in a beige ceramic bowl on a white marble background with a golden spoon in the top right corner.

    I absolutely love stir fry recipes and when methi is in season, Dr. A and I try to make it as many times as we can. Popularly known as aloo methi ki sabji (translates into a vegetable dish made with potatoes and fenugreek leaves), this recipe is quick, and delicious when paired with a roti or fresh wholewheat flatbread.

    We do not always get a lot of fresh methi in the stores in the United States but when I see it in the store, I grab a few bunches to make this aloo methi recipe or to make methi wali makki ki roti (flatbreads). I have talked a lot about the popularity of using potatoes in vegetable dishes in Punjabi cooking like aloo gobhi (potatoes and cauliflower), aloo gajar mutter (potatoes, carrots, and peas), and so on. So it's almost a no-brainer that fresh fenugreek leaves or methi also gets paired with the humble yet all-star aloo (potato).

    Jump to:
    • ✨What you'll love about this recipe?
    • 📋Recipe Ingredients
    • 📖Substitutions, Additions and Variations
    • 👩‍🍳Steps to make this recipe
    • 💡Vaishali's Tips!
    • 🫙Storage, freezing, and reheating instructions
    • ❓FAQ
    • Related
    • Aloo Methi

    ✨What you'll love about this recipe?

    • Ready in less than 30 minutes - with the most time needed to prep the fenugreek leaves. The cooking portion of this recipe is ridiculously simple.
    • Basic ingredients - other than the methi leaves, you only need ingredients that you will have in your kitchen - ginger, garlic (or use ginger garlic paste), cumin seeds, turmeric, and potatoes.
    • Naturally vegan and gluten-free - recipe that is packed with seasonal goodness.

    📋Recipe Ingredients

    Ingredients of aloo methi recipe on a wooden table including fenugreek leaves, red potatoes, oil, salt, cumin seeds, turmeric, ginger and garlic.
    • Potatoes - use your favorite kind of potatoes. I love red potatoes in my aloo methi sabzi.
    • Fenugreek Leaves (methi) - have to be fresh. This recipe will not turn out the same if you use frozen methi leaves or rehydrated kasoori methi (dried fenugreek)
    • Mustard Oil - I use mustard oil to make aloo methi because that is what is traditionally used. It's slightly pungent yet aromatic notes are unmatched.

    Remember to check out the recipe card below for a complete list of ingredients and quantities.

    Blank Form (#3)

    Get this recipe in your inbox.
    Share your email and we will send it straight to your inbox. Plus, enjoy regular doses of recipe inspiration as a bonus!

    📖Substitutions, Additions and Variations

    • Oil - instead of mustard oil, you can use olive oil or avocado oil
    • Amchur/dry mango powder - use a generous pinch of amchur or dry mango powder to finish the dish. It will take away some of the bitterness of methi leaves
    • Ghee - my mom likes to bhoono a serving of aloo methi in a small saute pan before serving. Just heat up some ghee in a pan, add about a cup of aloo methi and saute it in ghee to crisp it up and deepen the flavors. So good!!
    • Add more methi to enhance the methi flavor in this dish. You can add one more bunch of methi to the same quantity of potatoes.
    • Make it spicy - add chopped serrano or thai chili pepper along with turmeric and ginger garlic to increase the spice level of your aloo methi.

    👩‍🍳Steps to make this recipe

    Methi is slightly bitter in taste so I do not use a lot in this recipe. I have used methi leaves from two bunches. If my mom was making this recipe, she'll use four!

    Plan ahead: Stripping methis leaves from the stems and then giving them 2-3 rinses in a lot of water to get rid of any dirt is by far the most time consuming part of this recipe.

    Step 1: If using mustard oil, heat it up on high heat to a smoke point in a cast iron skillet. Turn the heat off and let the oil cool a little bit before adding cumin seeds (Image 1). Turn the heat back on and let the cumin seeds crackle.

    Step 2: Now add turmeric powder and minced ginger and garlic (Image 2) (or ginger garlic paste).

    Cumin seeds cooking in oil in a black cast iron pan.
    Ginger garlic paste, cumin seeds, and turmeric with oil in a black cast iron pan.

    Step 3: Add the cubed potatoes to the oil (Image 3), mix, and cook for 5-6 minutes, until slightly crispy and browned.

    Step 4: Add the chopped methi leaves and salt (Image 4).

    Cubed red potatoes in a cast iron pan.
    Chopped fenugreek leaves sprinkled with salt in a cast iron pan.

    Step 5: Mix everything. The salt and the fenugreek leaves will release some moisture together (Image 5). We must cook the aloo methi until this moisture evaporates and the potatoes are cooked.

    Step 6: After about 7-8 minutes of cooking on medium-high heat, check the potatoes for doneness and adjust salt if needed. Your aloo methi is ready (Image 6).

    Potatoes and fenugreek leaves in a cast iron pan.
    Potatoes and fenugreek leaves with cumin seeds and turmeric in a cast iron pan.

    💡Vaishali's Tips!

    • Make it in a cast iron pan - to achieve the best results!
    • Wash the fenugreek leaves well - since they usually have dirt on them. I fill up the sink with water and rinse the leaves well. Repeat 2-3 times or until there is no dirt particles in the water.

    🫙Storage, freezing, and reheating instructions

    Store in the fridge for 3-4 days in airtight containers. Reheat in the microwave or a small saute pan (on medium-high heat) before serving with fresh rotis.

    ❓FAQ

    How to reduce bitterness of aloo methi?

    You can use anything sour - like amchur powder or even lime juice to cut some of that bitterness

    Related

    Looking for other recipes like this? Try these:

    • Mixed Lentil Dal Recipe served in a white ceramic bowl garnished with cilantro.
      Indian Mixed Lentil Dal Recipe (Maah Choley ki Daal)
    • Punjabi Kadhi with Pakore – A Curried Yogurt Dish with Onion Fritters
    • Meethi Seviyan | Easy Sweet Vermicelli Recipe
    • Galgal ka achar or lemon ginger and green chili pickle in a grey ceramic bowl on a white marble background.
      Galgal Ka Achar Recipe– Lemon Ginger and Green Chili Pickle

    If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

    Love – Vaishali

    Aloo Methi in a beige ceramic bowl on a white marble background with a golden spoon in the top right corner.

    Aloo Methi

    Vaishali
    A winter special, quick stir-fry - this aloo methi recipe is hearty, homey, and delicious. Made with potatoes and fenugreek leaves, aloo methi has less than 10 ingredients and is vegan and gluten free!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 4
    Calories 319 kcal

    Equipment

    • Cast iron pan

    Ingredients
      

    • 3 cups methi or fenugreek leaves packed
    • 4 potatoes about 1 lb (450 grams)
    • 2 tablespoon mustard oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon turmeric
    • 1 teaspoon minced ginger or grated
    • 1 teaspoon minced garlic or grated
    • Salt to taste

    Instructions
     

    • Pluck methi leaves off of the stems and wash them a couple of times in a lot of water until no dirt remains. Give the washed leaves a rough chop.
    • Wash the potatoes and cube them. You can choose to peel the potatoes if you like.
    • Set a cast iron pan on high heat, add mustard oil and heat it until smoke comes out. Turn the heat off and let the oil cool slightly.
    • Add cumin seeds and turn the heat back on to medium-high. Once the cumin seeds crackle, add turmeric powder, ginger and garlic. Mix and cook for 30 seconds.
    • Add the cubed potatoes, mix and cook for 5-6 minutes or until the potatoes are slightly brown and crisp.
    • Now add the chopped methi leaves along with salt. Mix everything. The salt and the fenugreek leaves will release some moisture together. We must cook the aloo methi until this moisture evaporates and the potatoes are cooked.
    • After about 7-8 minutes of cooking on medium-high heat, check the potatoes for doneness and adjust salt if needed. Your aloo methi is ready. Serve it warm with fresh rotis.

    Notes

    My post has step by step instructions along with photos. Please make sure to check those out.
    • Ginger Garlic paste - use 2 teaspoon ginger garlic paste instead of minced ginger and garlic. I love my homemade ginger garlic paste.
    • Oil - instead of mustard oil, you can use olive oil or avocado oil
    • Amchur/dry mango powder - use a generous pinch of amchur or dry mango powder to finish the dish. It will take away some of the bitterness of methi leaves
    • Ghee - my mom likes to bhoono a serving of aloo methi in a small saute pan before serving. Just heat up some ghee in a pan, add about a cup of aloo methi and saute it in ghee to crisp it up and deepen the flavors. So good!!
    • Add more methi to enhance the methi flavor in this dish. You can add one more bunch of methi to the same quantity of potatoes.
    • Spice it up - you can add one serrao or thai pepper, finely chopped, when you add turmeric and ginger garlic to add some spice to your aloo methi.
     

    Nutrition

    Calories: 319kcalCarbohydrates: 49gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 14mgPotassium: 917mgFiber: 7gSugar: 2gVitamin A: 11IUVitamin C: 42mgCalcium: 729mgIron: 6mg
    Tried this recipe?Let us know how it was!

    More Indian

    • Cooked rice with cumin seeds and garnished with chopped cilantro in a stainless steel bowl with gold handles on a blue backdrop. A bowl of chickpea curry is in the background.
      Indian Cumin Rice or Jeera Rice Recipe
    • Three methi wali makki ki rotis with melting butter on a dark cookie sheet with chili peppers and a bowl of green chili and cranberry pickle.
      Methi Wali Makki ki Roti (Sweet Corn Flatbread with Fenugreek)
    • Ginger Garlic paste in a small mason jar with fresh garlic and ginger in the background on a rustic wooden table.
      Homemade Ginger Garlic Paste Recipe
    • Butter Garlic Mushrooms in a steel serving dish garnished with chopped cilantro.
      Easy Butter Garlic Mushrooms Recipe with Indian Flavors

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Vaishali!

    Welcome! I am so excited to cook and talk life with you. Here, you will find my kitchen journal full of mostly healthyish recipes that are family friendly, use seasonal and fresh ingredients, plant forward, packed with healing Indian spices and indulgent desserts.

    More about me

    Spring Recipes

    • Close up of creamy risotto with asparagus and peas in a white ceramic bowl.
      Easy No-stir Spring Risotto with Asparagus and Peas
    • A lentil and roasted vegetable salad with spinach and feta cheese served in a white and blue ceramic bowl against a white marbled background.
      Lentil and Roasted Vegetable Salad with Feta and Greek Dressing
    • Aloo Gajar Mutter – A quick stir-fry of potatoes, carrots and peas with dry Indian spices
    • Slices of Citrus Scented Carrot Cranberry Loaf Cake
      Citrus Scented Carrot Cranberry Loaf Cake
    • Turmeric keto cauliflower rice recipe that comes together in one pot in less than 15 minutes. A great low carb alternatice to rice.
      Turmeric Cauliflower Rice or Gobhi Kutra
    • Vegan Instant Pot Lentil Carrot soup with turmeric
      Instant Pot Carrot and Lentil Soup

    Most Popular Recipes

    • Ravioli in Creamy Garlic and Spinach White Sauce
      Ravioli in Creamy Garlic and Spinach “White” Sauce
    • BestEverCinnamonRolls_FI
      Best Ever Cinnamon Rolls Recipe
    • IcedProteinCoffee
      Easy Iced Protein Coffee | Latte, Vegetarian, Make it Vegan
    • VegetablesinCreamSauce_Tandoori_FI
      Vegetables in Spiced Cream Sauce | Easy, Tandoori
    • Banana pudding with a vanilla wafer on top in a blue and white ceramic plate on a blue background.
      Easy Banana Pudding Recipe (No Bake)
    • Blueberry Cobbler Recipe_Featured Image
      Easy Blueberry Cobbler Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Kitchen Docs

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.