Aloo Methi

Aloo Methi

5 from 2 votes
Vegan and gluten-free, this aloo methi dish is a flavour-packed side with so many choices for it to be served with. Soft, tender potatoes paired with subtly nutty, earthy fenugreek leaves makes this dish truly comforting.
Aloo Methi

Aloo methi is a popular Indian potato stir fry that is both simple and delicious. Usually, served as a side dish, but it also works great as a main course.   

The dish’s name relates to the major ingredients. Aloo is the Urdu word for potatoes, and methi is the Urdu word for fenugreek leaves. Hence, the name aloo methi. 

I love aloo methi because it is such an easy recipe that anyone can make. It really does not take an award-winning chef to make this. This, along with my spicy potato or my potato spinach recipe, is one of my favourite potato stir-fries.  

Unlike in my other recipes, the type of potato used makes no difference. You can choose to leave the skins on if you want.  

Sometimes I leave them on, sometimes I peel them. If you do decide to peel them it is important that you properly wash and scrub the potatoes to eliminate any dirt.   

Stick to cutting the potatoes into small chunks as this will ensure that they cook faster and more evenly.  

If you cut them a bit too big, then you can always boil them beforehand to ensure that they cook through. Be careful that you don’t overcook them though because you don’t want to have mushy potatoes.  

If you choose to boil the potatoes, only cook them until they’re fork tender. They should not be breaking apart because they will continue to cook in the pan.   

You can use both fresh and dried fenugreek can be utilised, but I always prefer to use fresh leaves for the best flavour.  

If you’re using fresh fenugreek, wash and soak the leaves beforehand. This reduces the bitterness while also removing any dirt or contaminants.  

Fenugreek leaves can be quite bitter at times. If the dish becomes too bitter, add a pinch of sugar to compensate. Don’t add too much though as the dish will become too sweet.  

Sometimes I like to replace the oil with butter or ghee for added flavour. Ghee is a type of clarified butter that is commonly used in Indian cooking. It adds a lovely nutty flavour.  

Once you’ve taken the dish off the stove, add a tablespoon of butter for added richness. Serve immediately with paratha or rice. 

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Aloo Methi

Aloo Methi

by Nabeela Kauser
Vegan and gluten-free, this aloo methi dish is a flavour-packed side with so many choices for it to be served with. Soft, tender potatoes paired with subtly nutty, earthy fenugreek leaves makes this dish truly comforting.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 457 kcal



  • Heat the oil in a deep-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and let them crackle.
  • Add the finely chopped onions and green chillies. Cook for 4-5 minutes until onions turn golden brown.
  • Add the tomatoes and cook for 4-5 minutes, until softened.
  • Add turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
  • Add the diced potatoes and mix well.
  • Cover and cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add chopped fenugreek leaves and mix well. Cover and cook for another 10-12 minutes until the potatoes are fully cooked and the fenugreek leaves are wilted.
  • Serve hot with chapatis or rice.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 457kcalCarbohydrates: 66gProtein: 18gFat: 19gSaturated Fat: 2gTrans Fat: 0.1gSodium: 138mgPotassium: 1231mgFiber: 21gSugar: 5gVitamin A: 707IUVitamin C: 40mgCalcium: 148mgIron: 23mg
Keyword Aloo, Curry, Food, Homemade, Potato, Recipe, Vegan, Vegetarian
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