Aloo Methi/ Fenugreek Leaves and Potato Stir Fry

AlooMethi/Fenugreek leaves and potato stir fry Image
Yields: 4 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 15 Mins Total Time: 45 Mins
AlooMethi/Fenugreek leaves and potato stir fry Image

AlooMethi/ Fenugreek Leaves and Potato Stir Fry

  • Author: Mish
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 4 1x


Aloo methi is a very simple and tasty recipe and smells divine when it is being cooked.



  • 500 gms Methi/ Fenugreek leaves
  • 4 Potatoes – medium size
  • 1 inch Ginger – finely chopped
  • 1 tsp Jeera/Cumin seeds
  • 1 tbsp Kasuri methi (optional)
  • 4 Green chili – slit lengthwise
  • 1 tsp Turmeric powder
  • 3 tbsp Mustard oil
  • 1 tsp Rock salt


  1. Let us first clean the methi leaves. The stalks of the methi leaves are not eaten so we have to remove the methi leaves and throw away the hard stalks.
  2. Wash the methi leaves very well in running water and keep it in a strainer to drain away excess water.
  3. Once the water has drained away finely chop the methi leaves and keep them aside.
  4. Now peel the potatoes and cut them into 2 cm cubes.
  5. Heat oil.
  6. Add green chilies, jeera and let it splutter.
  7. Now add the chopped ginger and fry it for a minute, till the raw taste of ginger goes away.
  8. Add the potato cubes and mix everything very well.
  9. Add salt and turmeric powder and saute it.
  10. Cook on high for two minutes so that the potatoes become a little crisp from outside.
  11. Add the chopped methi leaves and mix well. Cover and cook for 4 to 5 minutes or till the potatoes become tender.
  12. Keep stirring in between so that the potatoes do not stick to the bottom of the kada.
  13. Once the potatoes are cooked add kasuri methi and mix everything again. Serve warm with chapati or paratha.AlooMethi/Fenugreek leaves and potato stir fry Image


You can use table salt instead of Rock salt.

Keywords: aloo methi potato fenugreek leaves


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