Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is an easy, delicious Indian stir fry recipe made with potatoes (aloo), fresh fenugreek leaves (methi), and a few spices. This flavorful side dish is best enjoyed with flatbread like roti, paratha, or steamed rice and dal.
Jump to:
- What is Aloo Methi?
- This Aloo Methi Recipe
- Aloo Methi Ingredients
- How to Make Aloo Methi Sabzi
- How to Make Aloo Methi in Instant Pot
- What to serve with Aloo Methi Sabzi?
- Storing & Reheating
- Tips to Make the Best Aloo Methi
- Variations
- Frequently Asked Questions
- More Methi Recipes
- More Indian Stir Fry Recipes
- Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry)
What is Aloo Methi?
Aloo Methi (aka Aloo Methi ki Sabzi) is a popular North Indian stir fry made with potatoes, fresh fenugreek leaves, and a few spices. Methi is the Hindi name for Fenugreek Leaves, and Aloo means Potatoes.
Earlier, fresh methi was available only in the season of winter, and this aloo methi was a winter staple in most North Indian homes. But now, methi is available all round the year.
Today I am sharing Punjabi-style aloo methi sabzi made with minimal spices. This is super easy to make and is so delicious, like aloo palak.
This Aloo Methi Recipe
✓ gets done in less than 30 minutes.
✓ requires only a few ingredients.
✓ great use of fresh fenugreek leaves.
✓ easy side dish for lunch and dinner.
✓ pairs well with Indian flatbread like roti, paratha, or rice.
✓ is vegan, vegetarian, and can be made gluten-free.
Aloo Methi Ingredients
- Potato (Aloo): I have used 3 medium Yukon gold potatoes cut into 1-inch pieces. You can use any variety of potatoes.
- Methi (Fenugreek Leaves): Choose fresh and tender methi leaves. You can use frozen leaves too. You can also increase the quantity of methi leaves in the stir fry. These days you can easily find them in Indian grocery stores all around the year. If fresh or frozen methi leaves are unavailable, then use dried fenugreek leaves (kasoori methi) to make this sabzi.
- Garlic: use freshly minced garlic for the best flavor.
- Green Chili: I used 2 Thai chilies for the heat.
- Oil: I have used olive oil in this recipe, you can use any cooking oil.
- Spices: Cumin seeds, turmeric powder, red chili powder, garam masala, amchur powder are all you need to season this aloo methi sabzi recipe. You can increase or decrease the spices according to your preference.
How to Make Aloo Methi Sabzi
Preparing Methi Leaves
Pluck the methi leaves from the thick stem. Thick stems are usually bitter, so they need to be discarded.
Take a large bowl filled with water and rinse the leaves for a few minutes. The sand or the impurities will settle down at the bottom of the bowl. Then remove the leaves from the top and repeat this process 2-3 times or until the water runs clear. Drain the excess water using a colander or gently dab the excess water using the kitchen towel.
Chop the methi leaves roughly. There is no need to finely chop them as they will shrink when cooked.
Making Aloo Methi
Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
Next, add minced garlic, green chili, and asafoetida, and saute for a few seconds until fragrant.
You can also add onions and saute until the onions turn light brown at this stage. I did not use onions in this recipe.
Add cubed potatoes, turmeric powder, red chili powder (optional), salt, mix well and stir fry for 2-3 minutes.
Add 2-3 tablespoons of water. Cover, and cook the potatoes for 6 to 7 minutes on medium-low heat until they are fork-tender. You may stir occasionally once or twice in between.
Then add chopped methi leaves and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
Lastly, add amchur powder (dry mango powder) and garam masala and mix very well. Turn off the heat.
Serve dry Aloo Methi with roti or bread of your choice.
How to Make Aloo Methi in Instant Pot
- Press Saute on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
- Next, add minced garlic, green chili, and asafoetida, and saute for a few seconds.
- Add the diced potatoes, turmeric, red chili powder, salt, and ¼ of water, and mix well. Ensure to scrape any food particles if sticking to the inner pot to avoid a BURN alert.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 3 minutes. When the instant pot beeps, do a quick pressure release.
- Press Saute again, add chopped methi leaves, and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
- Lastly, add amchur powder (dry mango powder) and garam masala and mix well. Turn off the heat.
What to serve with Aloo Methi Sabzi?
Serve Aloo Methi Sabzi as a side dish with roti, chapati, poori, or other Indian bread.
You can also enjoy it with steamed rice and dals like dal tadka or moong dal with boondi raita on the side.
If you have leftover sabzi, you can use them to prepare wraps or make sandwiches for your breakfast or evening snack.
Storing & Reheating
- Refrigerator: This potato fenugreek leaves stir fry will keep well in the refrigerator for up to 2-3 days in an air-tight container.
- Freezer: It freezes well. Cool down completely, and then store it in a freezer-safe container for up to a month.
- Reheat: You can splash some water and reheat it on the microwave or stovetop. If frozen, thaw it for a few hours on the kitchen top and then reheat.
Tips to Make the Best Aloo Methi
- Fresh Methi Leaves: Use fresh and tender fenugreek leaves for this aloo methi recipe.
- Bitter Methi Leaves: If the methi leaves are very bitter, then add some salt over the cleaned methi leaves and let them rest for 10-15 minutes. Squeeze out the water, roughly chop and use it in the recipe.
- Sweetener: You can a little sugar or jaggery to balance out the bitterness of the methi leaves.
- Parboiled Potatoes: You can also parboil the potatoes in the pressure cooker and use them in this recipe. It saves some time while cooking.
Variations
- Type of Potatoes: Baby potatoes, red-skinned potatoes, Yukon gold, or new potatoes are perfect for making potato fenugreek leaves stir fry.
- Kasuri Methi (Dried Fenugreek Leaves): If you don't have fresh methi leaves, you can still prepare this dish with Kasuri methi. Substitute fresh methi leaves with ¼ cup of Kasuri methi. Just keep in mind the taste of aloo methi sabzi with Kasuri methi is not the same as with fresh methi leaves.
- Other Greens: If you can't find fresh methi leaves, substitute them with chopped spinach, or moringa leaves.
- Onions: You can also add onions to this aloo methi sabji.
Frequently Asked Questions
Yes. It is a healthy side dish. Fenugreek leaves are packed with Vitamins, antioxidants, nutrients, and dietary fiber.
If the methi leaves are very bitter, then add some salt over the cleaned methi leaves and let them rest for 10-15 minutes. Squeeze out the water, roughly chop and use it in the recipe. This helps to make the fenugreek less bitter in the aloo methi sabji.
Avoid potatoes that are high in starch content, they don't hold up when cooked (like russet potatoes). Red potatoes, baby potatoes, Yukon gold, or new potatoes are great options.
Yes, you can substitute fresh fenugreek leaves with ¼ cup of dried fenugreek leaves (Kasuri methi). However, the taste will slightly differ.
Traditionally, mustard oil is used to prepare aloo methi. But any cooking oil will work for this recipe. You can also use butter or desi ghee.
No, the thick stems of the fenugreek leaves are usually bitter, and so they need to be discarded. But you can keep the top tender stem shoots.
More Methi Recipes
More Indian Stir Fry Recipes
- Potato Broccoli Stir Fry
- Carrot Beans Stir Fry
- Potato Moringa
- Zucchini Stir Fry
- Broccoli Paneer Bhurji
- Lauki Ki Sabzi
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Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry)
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 3 cloves garlic minced
- 2-3 green chilies finely chopped
- 1 pinch asafoetida (hing) optional, skip for gluten-free
- 3 medium potatoes chopped into 1 inch pieces, around 300 grams
- 3-3.5 cups methi (fenugreek leaves) tightly packed
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon amchur powder to taste
- salt to taste
- 2-3 tablespoons water or as needed
Instructions
Preparing Methi Leaves
- Pluck the methi leaves from the thick stem. Thick stems are usually bitter, so they need to be discarded.
- Take a large bowl filled with water and rinse the leaves for a few minutes. The sand or the impurities will settle down at the bottom of the bowl. Then remove the leaves from the top and repeat this process 2-3 times or until the water runs clear. Drain the excess water using a colander or gently dab the excess water using the kitchen towel.
- Chop the methi leaves roughly. There is no need to finely chop them as they will shrink when cooked.
Making Aloo Methi on Stovetop Pot
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
- Next, add minced garlic, green chili, and asafoetida, and saute for a few seconds until fragrant.
- You can also add onions and saute until the onions turn light brown at this stage. I did not use onions in this recipe.
- Add cubed potatoes, turmeric powder, red chili powder (optional), salt, mix well and stir fry for 2-3 minutes.
- Add 2-3 tablespoons of water. Cover, and cook the potatoes for 6 to 7 minutes on medium-low heat until they are fork-tender. You may stir occasionally once or twice in between.
- Then add chopped methi leaves and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
- Lastly, add amchur powder (dry mango powder) and garam masala and mix very well. Turn off the heat.
- Serve dry Aloo Methi with roti or bread of your choice.
Instant Pot Aloo Methi
- Press Saute on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
- Next, add minced garlic, green chili, and asafoetida, and saute for a few seconds.
- Add the diced potatoes, turmeric, salt, and ¼ of water, and mix well. Ensure to scrape any food particles if sticking to the inner pot to avoid a BURN alert.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 3 minutes. When the instant pot beeps, do a quick pressure release.
- Press Saute again, add chopped methi leaves, and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
- Lastly, add amchur powder (dry mango powder) and garam masala and mix well. Turn off the heat.
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