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5 from 2 votes

Aloo Methi Recipe

Aloo Methi Sabji is a dry vegetarian dish prepared with fresh fenugreek leaves and potatoes. ,
Course Side Dish
Cuisine Indian, Punjabi
Keyword Punjabi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 People
Calories 226kcal
Author Muktha H S


  • 4 Cups Fenugreek Leaves , firmly pressed
  • 2-3 no's medium sized potatoes or 250 grams Potatoes
  • 1-2 no's Green Chilies , chopped
  • ¼ teaspoon Asafoetida/ Hing
  • ½ teaspoon Dry Mango Powder
  • 1 teaspoon Jeera / Cumin Seeds
  • 2 tablespoon Mustard Oil or any cooking oil
  • Salt to taste


  • Clean Methi leaves , separate the leaves from stems. You can use tender stems . Wash leaves thoroughly in running water . Chop the leaves and keep it aside.
  • Wash well potatoes , peel the skin and cut the potatoes.
  • Heat mustard oil in a pan , add jeera seeds ,allow it to crackle.
  • Add chopped potatoes , sauté at intervals and cook until it turns lightly golden in color.
  • Now add chopped green chilies and asafoetida, saute for 2-3 minutes. Potatoes crisps further.
  • Add chopped fenugreek leaves , mix well and cook until methi leaves wilts and water content dries up completely.
  • Methi leaves will release water and wilts completely. Lower the flame and continue to cook till water dries up completely.
  • When there is no more water content from fenugreek leaves, add salt to taste and amchur powder ( dry mango powder)
  • Mix well completely and turn off the stove.
  • Serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.



  • I have used mustard oil because this Aloo Methi Sabji is a punjabi style dry sabji . 
  • I emphasize on using different types of oil for cooking as per the cuisine ,so that our body will be benefited from each kind of fatty acids . You can understand more about this in my article Balanced Diet .


Calories: 226kcal