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    Home » Sabzis

    Aloo Methi

    Published: Apr 11, 2012 · Last Modified: Aug 19, 2022 by Kanan Patel / 17 Comments

    Jump to Recipe Pin Recipe
    Aloo Methi Recipe | How to make punjabi aloo methi subzi

    Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha.

    Aloo methi served in a white bowl with napkin on side and roti and chaas in the back.

    Methi leaves or fenugreek leaves are very nutritious. It is full of Iron and so one should include it in their diet at least once a week. I know plucking the leaves and cleaning it very tedious job. So I usually do this task while watching TV or movie and if you get some more hands to help, that’s perfect. Alternately you can use frozen methi leaves instead of fresh leaves.

    Methi leaves has bitter taste, but here in USA we do not get that much bitter leaves. If your methi is too bitter or you do not like bitter taste, I have already mentioned the trick to get rid of methi leaves in the instructions. You have seen many methi recipes on the blog and so you might know that I love methi leaves, and of course dear hubby too.

    Aloo methi sabzi in a bowl with roti and chass in the back.

    This potato and fenugreek leaves combination is popular in Punjabi cuisine. Though I grew up eating it in Gujarati family. There might be many people who enjoys it and who are from different region.

    Step By Step Photo Instructions

    1) This is optional step. How to remove the bitterness of methi leaves? Wash the methi leaves well, sprinkle some salt on it and keep it aside for 10-15 minutes. meanwhile prep other ingredients.

    2) after 15 minutes, using your hands squeeze all the water from leaves and then chop it. Sometimes I skip this step. Because here in USA, I don’t get that much bitter methi leaves.

    sprinkling salt on methi leaves and squeezing the water

    3) Heat the oil in a pan on medium heat. Once hot add cumin seeds, let them sizzle.

    4) Add dried red chili and saute for a minute.

    tempering cumin seeds and dried red chilies

    5) Mix in the onions. Sprinkle some salt to speed up the cooking process of onion.

    6) Cook them till they are translucent and soft.

    cooking chopped onions

    7) Then add ginger paste and garlic paste.

    8) Mix and cook for a minute or till the raw smell of ginger garlic goes away.

    cooking ginger garlic paste

    9) Add potatoes, turmeric powder, red chili powder and remaining salt.

    10) Mix well, cover the pan and cook the potatoes.

    adding potatoes and spices

    11) Cook them till potatoes are soft and 80% cooked. Do stir in between to make sure that it is not sticking to the bottom of the pan.

    12) Add chopped methi leaves.

    adding chopped methi leaves

    13) Mix well and again cover and cook.

    14) Now cook till potatoes are cooked all the way through.

    cooking till potatoes and methi are cooked

    15) Finally squeeze some fresh lemon juice.

    16) Mix well and it is ready to serve.

    adding lemon juice

    Whenever you buy methi leaves, I highly recommend that you make this aloo methi subzi. It is very flavorful and delicious. Do let me know how you like it in the comments below.

    Serving suggestion: This aloo methi sabzi is dry dish, so best served with roti (phulka). But you can serve with paratha too. To complete the meal, also have dal-rice on side.

    Expert Tips

    • If you don’t get fresh methi leaves in your area. You can use frozen methi. Let the frozen leaves defrost on the countertop or you can defrost it in microwave. Once thawed, squeeze out all the water and then use in the recipe.
    • You can make aloo methi with baby potatoes as well. If using the baby potatoes then I would suggest parboiling or half cooking them first and then saute in the recipe. This way it saves some while cooking.
    • If you have boiled potato in the fridge and want to use in this recipe. Add boiled, cubed potatoes. Saute for 1-2 minutes uncovered. Then continue with next step of adding methi leaves.
    Aloo methi sabzi served with roti and a glass of chaas.

    Check out other sabzi recipes with aloo
    Aloo bhindi  //  Aloo shimla mirch  //  Aloo gobi  //  Aloo green beans

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Aloo Methi Recipe | How to make punjabi aloo methi subzi
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    Aloo Methi

    5 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha.
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian
    Calories: 251kcal
    Servings 2
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 medium or 1 ½ cups Potatoes peeled and cubed
    • 1 bunch or 2 cups Fenugreek leaves (methi leaves) plucked, measured, washed and chopped
    • 2 tablespoons Oil
    • ½ teaspoon Cumin seeds
    • 1 Dried red chilies
    • 1 cup Red onion finely chopped
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 teaspoon Garlic paste or freshly grated
    • ½ teaspoon Turmeric powder
    • 1 ½ teaspoon Red chili powder
    • Salt to taste
    • 1 teaspoon Lemon juice
    Prevent your screen from going dark

    Instructions 

    • Wash the methi leaves well, sprinkle some salt on it and keep it aside for 10-15 minutes. meanwhile prep other ingredients.
    • after 15 minutes, using your hands squeeze all the water from leaves and then chop it.
    • Heat the oil in a pan on medium heat. Once hot add cumin seeds, let them sizzle.
    • Add dried red chili and saute for a minute.
    • Mix in the onions. Sprinkle some salt and cook them till they are translucent and soft.
    • Then add ginger paste and garlic paste. Mix and cook for a minute.
    • Add potatoes, turmeric powder, red chili powder and remaining salt.
    • Mix well, cover the pan and cook the potatoes.
    • Cook them till potatoes are soft and 80% cooked. Do stir in between to make sure that it is not sticking to the bottom of the pan.
    • Add chopped methi leaves. Mix well and again cover and cook.
    • Now cook till potatoes are cooked all the way through.
    • Finally squeeze some fresh lemon juice.
    • Mix well and turn off the stove.

    Notes

    • If you don’t get fresh methi leaves in your area. You can use frozen methi. Let the frozen leaves defrost on the countertop or you can defrost it in microwave. Once thawed, squeeze out all the water and then use in the recipe.
    • You can make aloo methi with baby potatoes as well. If using the baby potatoes then I would suggest parboiling or half cooking them first and then saute in the recipe. This way it saves some while cooking.
    • If you have boiled potato in the fridge and want to use in this recipe. Add boiled, cubed potatoes. Saute for 1-2 minutes uncovered. Then continue with next step of adding methi leaves.

    Nutrition

    Calories: 251kcal | Carbohydrates: 27.6g | Protein: 4.2g | Fat: 14.7g | Saturated Fat: 1.9g | Sodium: 322mg | Potassium: 623mg | Fiber: 5.2g | Sugar: 4.2g | Vitamin A: 600IU | Vitamin C: 40.4mg | Calcium: 50mg | Iron: 4.7mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. gbose060@gmail.com

      February 21, 2021 at 6:33 pm

      In your formal formatted bottom recipe, include the fact that the potatoes need to be mostly cooked before added.
      Nice recipe and blog.
      Well done.5 stars

      Reply
      • Kanan Patel

        February 22, 2021 at 9:07 am

        I have added raw potatoes in the recipe and cooked in the pan until mostly cooked. Then methi leaves are added.
        That's what mentioned in the step-by-step recipe and recipe card itself.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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