Aloo Methi Subzi Recipe

Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavorful Indian dish with a unique taste. Fenugreek Leaves are well known for their many medicinal properties and are a great alternative to Spinach as a leafy green vegetable. Try this wonderful recipe and turn your plain jane potatoes into something delicious and healthy!


Ingredients:

Potatoes – 4 medium, peeled and cubed
Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
Oil – 1 Tbsp
Onion – 1 small, finely chopped
Garlic – 3 cloves, finely chopped
Green Chilies – to taste, finely chopped
Coriander Powder – 1/2 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Salt – to taste
Tomato – 1 medium, chopped

Method:

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

0 thoughts on “Aloo Methi Subzi Recipe

  1. Hi Ms. Hetal & Ms.Anuja,

    I tried your recipe Aloo Methi, OMG that’s the best ever dish I made. I appreciate it.
    I just used Ghee instead of Oil & sautéed tomato along with onion…I felt tomato may be raw if I add it at the end…. But at the end it was the best…
    I thank you a lot for this wonderful recipe.
    Regards

  2. Hi,

    After visiting your website for the first time, I am absolutely loving all the dishes that you have. I mean, there is so much to choose from, I don’t know where to start!

    Also, I would like to thank you for sharing all these recipes. Keep up the great work.

  3. I watched this video on youtube, and come here for the printable recipe. Great site and recipes here, definitely bookmark you and come back for more recipes. Thanks for sharing.

    Haiyan

  4. Hello ladies,

    I have only recently started viewing your channel. I live in India and look up for variations in recipes that I already know. I like all your recipe. You guys are doing a wonderful job and I hope you keep growing .

    Just a small tip. Now squeezing out the methi would definitely rid it of its nutrients . Instead what we can do is use it as such and just at the end , after it is cooked , add a squirt of lemon juice. That would counter the bitterness and also add another layer of taste and flavour. You can try it !!! Tastes yum……….

    Keep up the good work ………I enjoy watching you two……

  5. Such an amazing recipe…i just loved it..i never cooked anything that tasted close to my mom’s food, but this one did…great job guys…please keep posting…i am going to be a regular follower from now.

  6. Tried your Aloo methi recipe…It was really good..i used russet potatoes..so it was little starchy and dry..but doesn’t matter..loved it anyways…great side dish for roti…i’ve put a picture in my blog..

  7. Hi

    Does not squeezing methi leaves after adding salt for some time, remove its nutrients ( nutrients go in water I mean) ?

  8. First time poster here! 🙂

    I just made this last night and it was really good, but I have a question based on my result. I used russet potatoes… should I have used a waxier type? They seemed a little too starchy (characteristic of russets).

    Thank you both for all you do. As an American with little Indian cuisine cooking experience (but a fanatical love for the food), I LOVE your site, recipes, and videos!

    Regards,
    Sandi

    1. Hi Sandi,

      We’re so glad you are enjoying SMTC!

      This dish is a bit on the dry side but if you prefer less starch, you could try red potatoes…they are considerably less starchy.

      1. Hi, Hetal, thank you for your speedy reply.

        Yes, it was pretty dry, but I don’t think that’s a bad thing! I’m thinking now that I might have cooked them a tiny bit too long so that the exterior began to sort of make it’s own paste, if you follow. Next time (and there *will* be one), I’ll try reds or maybe white rose potatoes AND a batch with russets again, though cooked for slightly less time than the other night. I’ll get it right yet! 🙂

        Thanks again and I hope you’re both enjoying your week!
        Sandi

  9. Hi Hetal and Anuja,

    Thank you for the prompt reply. I did make it with palak and it turned out great :)).

    Thanks again

  10. Hi Hetal and Anuja,

    I have a question for you – Can we use spinach instead of methi leaves?

    Thanks a bunch for all your yummy recipes!!

  11. Hi there,I’m from South Africa and my friends used a similar receipe,but they added black mustard seeds?If I wanted to use them,how much and at what stage do I use them?Thank you,gona try it tonight.Lynn

    1. Hi Lynn,

      Anytime you want to use mustard seeds for Indian cooking, you can add them to the hot oil first (wait until they start popping before adding any other ingredients). You should use about 1/2 tsp for a serving for 4-6.

      1. Hi there.Thanks for the reply.I made the dish last night with the mustard seeds(used teasp),and this is a delicious dish!Thank you so much!

  12. Hello,

    If you are using frozen methi, how would you modify the recipe? i.e. do you still put salt on it? Do i thaw the methi first or can i put it in frozen, etc.

    Thanks

    1. use a chopper! i use a smart stick by cuisinart, and it’s the best thing ever. i never cut anything by hand. It also works for mincing/chopping other items like a mini food processor, and comes with different attachments. Good luck!

  13. Aloo methi tastes great.Will make this dish over and over again.I have tried most of your recipes and the dishes always taste absolutely delicious.

    I thank you both for all your efforts that goes into posting these wonderful recipes.

  14. Hats off to both of you. I guess you guys a part of my life. I enjoy cooking and your recipes are easy and tasty. Even my husband would ask me so whats new from your buddies? My mom has sent you blessings as I am so happy after I try one of your dishes. Keep the great work up. Good luck and keep us posted and off course my pinch of spice in life would not be completed without you guys. again thanks a lot!!!

  15. hello Hetal and Anuja!

    u guys are doing a fantastic job…i learn many recipes from your website…even the ones i already know i look up in your website for a variation..
    this website has become my inspiration to cook and has taken my cooking to point where I have started to enjoy it

    thanks for sharing all your tips and recipes.
    good luck!
    bye

  16. Hi Hetal & Anuja,

    You guys are doing a great job. i tried your Aloo methi recipe and few other recipes under dal/subzis category. they came out really well. Thank you very much!

  17. Hi Hetal, Anuja,

    Great website. Your website is an inspiratation for me to cook.

    Anyways, tried your aloo methi and it was an instant hit in the house!! Amazing flavors in each mouthful.

    Thanks for your efforts.

  18. Hi Pavithra,

    If you can’t find fresh methi, try the freezer section of your local Indian grocery store. Frozen works just as well. If you absolutely cannot find either, then kasoori methi will work, but the taste is slightly different as with any fresh versus dry herbs.

    And yes, the flame should be medium.

  19. Hi Hetal and Anuja,

    Thanks for this recipe.
    Can we use dried methi (kasoori methi) instead of fresh? Also, when potatoes are being cooked, I assume the falme is in medium heat?

    Thanks,
    Pavithra

  20. This was an amazing dish. The color, flavor and texture was delightful. the dish was so richly flavored. My family enjoyed the dish. I would make it again.

  21. Thank you for your clear instructions for this lovely dish. The methi leaves impart a unique fragrant taste and tie together the other ingredients of this dish quite nicely.

    -Richard

Leave a Reply to Kitchen Celebrations » Aloo Methi Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.