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aloo methi sabzi | Punjabi aloo methi | how to make aloo methi | potatoes with fenugreek leaves |

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Tarla Dalal

 17 December, 2024

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આલુ મેથી ની રેસીપી - ગુજરાતી માં વાંચો (Aloo Methi in Gujarati)

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About Aloo Methi down arrow
Ingredients down arrow
Methods down arrow
Like Aloo Methi then try down arrow
How to make Aloo Methi: down arrow
What do Punjabi's have aloo methi with? down arrow
Nutrient values down arrow

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images

aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi.

You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two.

I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi.

We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes.

Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda.

Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

 

Aloo Methi recipe - How to make Aloo Methi

Tags

Preparation Time

15 Mins

Cooking Time

9 Mins

Total Time

24 Mins

Makes

3 servings

Ingredients

Method

Aloo methi
 

  1. To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes.
  2. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
  3. Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds.
  5. Add the turmeric powder and potatoes, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Add the fenugreek leaves, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Serve the aloo methi sabzi hot.

aloo methi sabzi | Punjabi aloo methi | potatoes with fenugreek leaves | Video by Tarla Dalal

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Aloo Methi recipe with step by step photos

Like Aloo Methi then try

 

    1. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the Aloo Methi sabzi.
    2. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
    3. Now, heat the oil in a deep non-stick pan, add the cumin seeds. 
    4. Add the asafoetida as well. The quantity of the hing might seem less but a little of it goes a long way in giving an amazing taste to almost all Indian food.
    5. Sauté on a medium flame for a few seconds or till the cumin seeds crackle. 
    6. When the seeds crackle, add the finely chopped garlic.
    7. Then add the ginger. This adds an earthiness to the Aloo Methi.  Now add the green chillies for a spicy kick.
    8. Also add the dried red chillies.
    9. Mix well and sauté on a medium flame for 30 seconds. Now, add the turmeric powder to the Aloo Methi for a bright colour. 
    10. Also add the boiled potato cubes to the Aloo Methi subzi.
    11. Mix gently and cook on a medium flame for 5 minutes, while stirring occasionally. Be very gentle so that the potatoes don’t break. They should get a little golden in colour.
    12. Add the fenugreek leaves now.
    13. With it add the coriander-cumin seeds powder. This is made by dry roasting coriander and cumin seeds and grinding them into a fine powder. 
    14. Finally add the salt to the Aloo Methi. 
    15. Mix well and cook | Punjabi aloo methi  on a medium flame for 2 to 3 minutes, while stirring occasionally
    16. Serve the aloo methi sabzi | Punjabi aloo methi | potatoes with fenugreek leaves hot with phulka rotis. 
How to make Aloo Methi:

 

    1. What do Punjabi's have aloo methi sabzi with? The answer is Pudina Paratha. See detailed step by step recipe of pudina paratha. Makes 6 parathas.

      For Pudina Paratha
      1/2 cup finely chopped mint leaves (phudina)
      1 cup whole wheat flour (gehun ka atta)
      1 tbsp oil
      1/2 tsp carom seeds (ajwain)
      1/2 tsp chilli powder
      salt to taste
      whole wheat flour (gehun ka atta) for rolling
      oil for greasing and cooking

      For for pudina paratha
      1. To make pudina paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
      2. Divide the dough into 6 equal portions.
      3. Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil.
      4. Fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope.
      5. Heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides.
      6. Repeat steps 3 to 5 to make 5 more parathas.
      7. Serve the mint paratha hot with fresh curds and pickle.
What do Punjabi's have aloo methi with?

 

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy244 cal
Protein2.4 g
Carbohydrates12.8 g
Fiber4.2 g
Fat20.4 g
Cholesterol0 mg
Sodium33.5 mg

Click here to view Calories for Aloo Methi

The Nutrient info is complete

Your Rating*

user
Priyanki

March 13, 2025, midnight

The recipe is superb.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Priyanka , we are delighted you loved the Aloo Methi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
kanchan shah

March 13, 2025, midnight

5 
user
Khushman

March 13, 2025, midnight

Try making this in Rai ka tel. Turns out awesome. Also sometimes I add tomato to this recipe and it is as tasty. Thank you ma''am. You are my inspiration _x0001F64F_

5 
user
chandani khandelwal

March 13, 2025, midnight

it''s just osm...methi leaves nutrients don''t go away as it''s not boiled and it tastes very very good....

5 
user
Lata

March 13, 2025, midnight

5 
user
Novice #cook

March 13, 2025, midnight

I cooked methi for the 1st time and my husband loved it.. Thank you so much for this easy recipe.

5 
user
Firoz

March 13, 2025, midnight

5 
user
Megha joshi

March 13, 2025, midnight

I have tried this recipe,this is very yummy and tasty......my entire family loved it...it''s just tastiest sabji...I have made it first time.thanks for your yummy and healthy recipes....it makes cooking easy.

5 
user
Manali Gawad

March 13, 2025, midnight

Simple yet delicious. Will make it again

4 
user
Love it .. hing n red chillies make it yummy

March 13, 2025, midnight

5 
user
A. T. Azavedo

March 13, 2025, midnight

5 
user
jumee borah

March 13, 2025, midnight

Lazaabab

5 
user
pooja katyal

March 13, 2025, midnight

This recipe is really superb with lovely ingredients u hve told to add,appreciate the way it has been suggested step by step,would appreciate more if I get daily some new or any recipe

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Pooja, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Ady

March 13, 2025, midnight

This recipe is just perfect. My entire family loves it a lot :)

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Ady , we are delighted you loved the Aloo Methi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
hima modi

March 13, 2025, midnight

This recepie is so quick nd easy.no one was eating methi at my home..now everyone loves it.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Hima, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!

user
Pramita Poojari

March 13, 2025, midnight

??? ???? ?? ????? ?? ?? ??? ???? ???? ???? ?????? ????? ?? ?????? ?? ?? ???? ?? ???? ????????? ?? ??????? ??? ??? ?? ??? ???? ?? ???? ?????? ???? ?? ????? ?????? ?? ?????? ?? ??? ????? ?? ???? ?? ????? ?????? ????? ???

5 
user
Foodie #647299

March 13, 2025, midnight

4 
user
Sonal Modi

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Sonal , we are delighted you loved the Aloo Methi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Can I use dried methy leaves?

March 13, 2025, midnight

5 
user
Rachita

March 13, 2025, midnight

Can you tell me when to add the green chillies?

5 
user
meeraseth

March 13, 2025, midnight

Two things that make this recipe extra special: a. roasted and breaking the red chillies. b. This one can easily miss everyone - salting the methi and squeezing out the water. Very very rarely does someone get the methi alu recipe right, and the reason they go weong is in not removing the methi moisture. If not done, when you add it to the aloo, it happily lets out close to 3/4 cup of water and the methis gets a boiled taste and the aloo is beyond recognition. Today I discovered the secret . Really happy! (and I have been cooking for 30 years :), so imagine how a simple truth can miss you!

5 
user
Foodie #557972

March 13, 2025, midnight

simple and delicious. goes well with rotis.

5 
user
Sangeeta

March 13, 2025, midnight

This recipe is awesome. Everyone at my place loved it, the most surprising thing is my 5yrs old daughter relished it. Thank u so much for ths wonderful recipe.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Sangeeta, We are very happy to loved the recipe. Do try more and more recipes we are sure you will enjoy them as well. Do let us know how you liked them. Happy Cooking !!

user
Aussie Girl

March 13, 2025, midnight

Beautiful recipe, thank you! I added a bit of jeera powder as well.

5 
user
Kinnari Panchal

March 13, 2025, midnight

Its look so yummy and also very good in taste all my family likes a lot. Thanks

5 
user
Tarla Dalal

March 13, 2025, midnight

Welcome Kinnari. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

user
Zaara khan

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Zara. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

user
kavita

March 13, 2025, midnight

Thanks for this unique way to make this sabji.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Kavita. Your valuable comments will help thousands of food lovers to try the recipe based on your review.

user
Rafeeq

March 13, 2025, midnight

I enjoyed it!!!!! So nice

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Rafeeq. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

user
Megha joshi

March 13, 2025, midnight

It''s awesome...perfect combination of taste and health...I loved it.thank u for your best recipe

5 
user
Gadhavi Gopal Arjan

March 13, 2025, midnight

Very good

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

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