Aloo methi

To prepare
15 min
To cook
15 min

simple north indian style potatoes and fenugreek dry curry.


  • ¾ tsp jeera
  • 2 to ½ tsp inches of Garam masala
  • 2 garlic cloves Chopped
  • 1 to 2 Green chili slit or chopped
  • Pinch of turmeric
  • Pinch of hing
  • 1 ½ cups of chopped methi leaves
  • 1 ½ tsp. oil
  • 2 cups of potatoes
  • Salt as needed


1.Pluck methi leaves and add it to a large bowl filled with water. Add one tsp salt over the leaves and set aside for 10 minutes. This helps the mud and pesticide residue to melt off the leaves.

2.Wash and peel potatoes. Cube them. Add them to a bowl with little water to prevent potatoes from getting discoloured.

Making aloo methi

1.Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good. Sprinkle hing.

2.Add potatoes, turmeric and fry for one to 2 minutes.

3.Add water just enough to cook potatoes. Alternately you can skip adding water & just saute them in oil stirring often until soft cooked. You can also use pressure cooked potatoes to quicken the entire process.

4.While the aloo cooks, drain off the leaves and wash in fresh water. Repeat rinsing if needed.

5.Drain off the water completely. Chop them finely.

6.Check if the potatoes are cooked by piercing a fork into the aloo.

7.When the aloo is soft cooked, evaporate if any water is left. Add little garam masala and salt. Stir and fry for a minute.

8.Add chopped methi leaves, chilies and fry until the leaves wilt off. Do not over fry to prevent nutrition loss.

9.Serve aloo methi with rice or roti.

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