Aloo Methi
Aloo Methi
5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Total Time 50 minutes
Servings: 4
Aloo methi is an Indian stir fry made with potatoes and fenugreek. A delicious side dish that is vegan, gluten-free, and packed with flavour. A wonderful side to serve at an Indian buffet.

Nutrition: per serving



  • 500 g Potatoes Peeled, diced into small cubes
  • 250 g Fenugreek Washed and chopped
  • 1 Onion Finely chopped
  • 2 Tomatoes Chopped
  • 2 Green Chillies Finely chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Turmeric
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • Salt
  • 4 tbsp Oil


  • Begin by heating the oil in a deep-bottomed pan over medium heat. Once the oil reaches the desired temperature, add the cumin seeds and allow them to crackle.
  • Next, introduce the finely chopped onions and green chilies to the pan. Cook them for approximately 4-5 minutes or until the onions have achieved a delightful golden brown color.
  • Proceed by adding the tomatoes to the pan and cooking them for an additional 4-5 minutes until they have softened.
  • Now, it’s time to incorporate the turmeric powder, red chili powder, coriander powder, and salt according to your taste preferences. Thoroughly mix the ingredients and let them cook for 2-3 minutes.
  • Introduce the diced potatoes to the pan and ensure they are evenly coated with the spice mixture. Give everything a good mix.
  • Cover the pan and allow the mixture to cook for approximately 10-15 minutes, or until the potatoes are nearly cooked.
  • Once the potatoes are almost done, add the chopped fenugreek leaves to the pan and mix well. Cover the pan again and cook for an additional 10-12 minutes until the potatoes are fully cooked and the fenugreek leaves have wilted.
  • Finally, serve the dish hot alongside chapatis or rice for a delicious meal.

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