Aloo Methi (Potatoes And Fenugreek Leaves)

aloo methi potatoes and fenugreek leaves display image  89eb1671
aloo methi potatoes and fenugreek leaves display image 89eb1671

Aloo Methi (Potatoes and Fenugreek leaves)

Here is yet another winter special dish, Aloo Methi. It’s a delicious North Indian recipe, made with fenugreek leaves and potatoes. This recipe has minimalistic ingredients and goodness of seasonal green vegetable, Methi.

I use mustard oil to make this dish, the pungency of mustard oil adds to the flavours of this recipe. But, you can use any other oil or ghee to make it. It goes extremely well with hot and crispy paranthas.


4 medium potatoes, diced

1 bunch methi or 2 cups of methi leaves, chopped

8-10 cloves of garlic, crushed

2 green chilis chopped

2-3 whole red chilis

Salt to taste

½ tsp haldi or turmeric

1 tsp red chili powder

3 tbsp mustard oil


1.      Heat mustard oil in a kadhai, till it reaches its smoking point and then let it cool down a little.

2.      Tip in the whole red chilis and sauté for a few seconds.

3.      Then, add crushed garlic and sauté for about a minute.

4.      Now, add diced potatoes and cook it for 10-15 minutes, till the potatoes are 90% cooked.

5.      When the potatoes are done, season it with salt, haldi and red chili powder.

6.      Now, add the chopped methi leaves and green chilis and mix well. Cook it uncovered for about 5-7 minutes.

7.      When aloo methi is well cooked, turn off the stove and serve it hot with roti or parantha.

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