Aloo Methi Sabzi | Methi Alu | Methi aloo sabzi | Fresh fenugreek leaves and potato stir fry recipe with step by step instructions

Simple yet tasty, one of the best traditional Indian, vegan and gluten-free recipe Aloo methi sabzi | Methi Alu combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi).

The wonderful combination creates an aromatic and flavorful dish. Its tastes best when paired with hot chapati and Masoor dal tadka.

This fenugreek potato stir fry is packed with flavors and nutrition. A very popular and winning combo of humble potatoes and earthy greens.

Methi leaves / Fenugreek leaves,  a winter season staple

Methi is a winter staple here in India. So whenever I spot them, I make sure to buy few bunches and either make Methi thepla/Gujarati fenugreek flatbread  or a simple stir fry like this Aloo Methi.

Ingredients required to make Aloo Methi Sabzi | Methi Alu

The ingredient list consists of –

Fresh methi leaves

Fresh green garlic

Potatoes

Grated Tomatoes

Minced ginger, garlic and green chillies

Some basic spices – salt, turmeric powder,  red chilli powder and coriander powder.

Oil

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Aloo Methi Sabzi | Methi Alu

Simple yet tasty, one of the best traditional Indian, vegan and gluten-free recipe Aloo methi sabzi | Methi Alu combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi). The wonderful combination creates an aromatic and flavorful side dish. Its tastes best when paired with hot chapati and Masoor dal tadka.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: aloo methi, fenugreek leaves and potato stir fry, indian side dish, methi alu

Servings: 2

Author: Lata Lala

Ingredients

• 1 medium sized bunch Methi / Fresh fenugreek
• 2 Potatoes diced
• 3 tbsp oil
• 2 tomatoes grated
• 6 cloves garlic minced
• 2 fresh garlic leaves finely chopped
• 1 Green Chili minced
• 1/2 inch ginger minced
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Salt – to taste
• A splash of Water

Instructions

• Clean fresh methi/fenugreek leaves by plucking only leaves and discard stems.
• Wash them well by changing water thrice atleast. Spread the fenugreek leaves on a kitchen towel and tap them dry. After that chop them finely.
• Heat a wide thick bottom pan. Stir fry methi leaves till the water from it gets dried up. Transfer this to a bowl.
• Next in the same pan, heat oil. Add in the minced ginger garlic chilli and chopped fresh garlic. Saute on low flame till the raw smell goes away. This will take a minute or two.
• After that,  add chopped potatoes and salt. Let it cook on slow flame covered with a lid. If required splash a little water in between.
• Once the potatoes are cooked, add in the spices like turmeric powder, red chilli powder and coriander powder. Mix nicely so that it coats well all the potatoes.
• Its time to add tomato puree and cook till it gets dry. Add in the already sautéed fenugreek leaves and mix well.
• Then continue to cook the aloo methi on medium heat to dry up the moisture. Stir often.
• Turn the heat off. Serve hot with Chapatis or Jowar Roti.

Step by step instructions to make Aloo Methi Sabzi | Methi Alu

Clean fresh methi/fenugreek leaves by plucking only leaves and discard stems.

Wash them well by changing water thrice atleast. Spread the fenugreek leaves on a kitchen towel and tap them dry. After that chop them finely.

Heat a wide thick bottom pan. Stir fry methi leaves till the water from it gets dried up. Transfer this to a bowl.

Next in the same pan, heat oil. Add in the minced ginger garlic chilli and chopped fresh garlic. Saute on low flame till the raw smell goes away. This will take a minute or two.

After that,  add chopped potatoes and salt. Let it cook on slow flame covered with a lid. If required splash a little water in between.

Once the potatoes are cooked, add in the spices like turmeric powder, red chilli powder and coriander powder. Mix nicely so that it coats well all the potatoes.

Its time to add tomato puree and cook till it gets dry. Add in the already sautéed fenugreek leaves and mix well.

Then continue to cook the aloo methi on medium heat to dry up the moisture. Stir often.

Turn the heat off. Serve hot with Chapatis or Jowar Roti.

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