Aloo Methi

This simple and tasty dish is a concatenation of Methi Leaves and Aloo, a healthy side for rotis or rice. It brings together the taste of potato with fragrence and slight bitterness of the methi leaves.
Aloo Methi is a lovely combination Potato and Fenugreek leaves cooked with spices. The taste of potatoes with slight bitterness of fenugreek leaves is a great treat to the taste buds. This dry curry is a great combo for Roti as well as Rice.
Some of the Tips to make Aloo Methi
- To get rid of the bitterness of the methi leaves, we can sprinkle little salt and leave it aside for 30 minutes before using methi leaves
- If you prefer more of the methi flavor, feel free to double the quantity of methi leaves.
- Do not over cook the potatoes. The potatoes should be cooked completely at the same time it should not smash
- If you need more masala taste, we can add 1/2 teaspoon of garam masala. I prefer less masala in aloo methi so i have added only broken chillies
Some known home remedies with Methi (Fenugreek)
- If we eat a teaspoon of methi seeds daily, we can get red of backache and other body aches as methi seeds are nourishing
- For diabetes, we can eat a teaspoon of methi seeds or we can soak a teaspoon of methi seeds over night and grind it to paste and consume first thing in the morning
- Fenugreek leaves which is rich in iron is a good medicine for Anemia
- Fenugreek leaves helps in preventing hair loss and helps hair growth and also delays graying of hair
- When applying the fenugreek leaves paste in the face helps in preventing pimples and wrinkles
If you like this aloo methi, then you can also try other Dry Curry recipes as well
- Bharwa Bhindi – a popular Punjabi dish where the Okra (Ladys finger) is stuffed with dry and tangy spices and shallow fried. This is no onion no garlic recipe.
- Asparagus Subzi Recipe – This Asparagus Subzi is also a simple and yummy side dish that is mild in masala and would be perfect for any Indian breads or even for Pulao or Fried Rice
- Aloo Capsicum Curry – Aloo Capsicum Masala Curry, another simple and easy to make dry curry that is an awesome combo for Chapati and also for Rice. It’s a perfect concatenation of Potato and Capsicum along with spices
Recipe Card to make Aloo Methi
Aloo Methi | Aloo Methi Subzi | Potatoes with Fenugreek Leaves
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 121kcal
This simple and tasty dish is a concatenation of Methi Leaves and Aloo, a healthy side for rotis or rice. It brings together the taste of potato with fragrence and slight bitterness of the methi leaves.
Print Recipe
Ingredients
- 6 nos Potato
- 1 tbsp Cumin Seeds
- 2 nos Red Chili
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1 cup Methi Leaves
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½ tsp Asafoetida (Asafetida / Hing)
- 2 tbsp Oil
- 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
Instructions
Preparation
- Peel the skin of potatoes and chop it to a medium size cubes and soak it in water.
- Wash the methi leaves and finely chop it and sprinkle some salt and keep it aside for 30 minutes
Making of Aloo Methi
- Heat oil in a pan, add cumin seeds, hing
- When the cumins seeds starts to sputter, add grated ginger, garlic and broken red chillies
- Now add chopped potatoes and mix well. Cover the pan with lid and let the potato cook till it is soft.
- When the Potatoes are cooked, add salt, chopped methi leaves and coriander powder and mix well
- Keep in low flame for 5 minutes. Finally add crushed Kasoori Methi and stir once and then switch off the flame.
- The yummy Aloo Methi is ready to serve hot with Chapatis/Rotis
Notes
- To get rid of the bitterness of the methi leaves, we can sprinkle little salt and leave it aside for 30 minutes before using methi leaves
- Do not over cook the potatoes. The potatoes should be cooked completely at the same time it should not smash
- If you need more masala taste, we can add 1/2 teaspoon of garam masala. I prefer less masala in aloo methi so i have added only broken chillies
Nutritional Info
Nutrition Facts
Aloo Methi | Aloo Methi Subzi | Potatoes with Fenugreek Leaves
Amount Per Serving (100 grams)
Calories 121
Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 20mg1%
Carbohydrates 16g5%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :
- Peel the skin of potatoes and chop it to a medium size cubes and soak it in water
- Wash the methi leaves and finely chop it and sprinkle some salt and keep it aside for 30 minutes
- Heat oil in a pan, add cumin seeds, hing
- When the cumins seeds starts to sputter, add grated ginger, garlic and broken red chillies
- Now add chopped potatoes and mix well. Cover the pan with lid and let the potato cook till it is soft.
- When the Potatoes are cooked, add salt, chopped methi leaves and coriander powder and mix well
- Keep in low flame for 5 minutes. Finally add crushed Kasoori Methi and stir once and then switch off the flame.
- The yummy Aloo Methi is ready to serve hot with Chapatis/Rotis
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Aloo Methi |
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The last step says ” Finally add crushed Kasoori Methi” but the step before that says to add the chopped methi leaves. There is nothing in the ingredients about Kasoori Methi.
Thanks. I have missed to add Kasoori Methi in the ingredient list. Just now i updated the Ingredient list. Thanks for letting me know.