Aloo Methi

Curries and Gravies, Navratri, Potato, Side Dish

Aloo Methi is a classic Punjabi side dish made with potatoes, fenugreek leaves and combination of spices. Typically made dry, this is a staple of every North Indian home and is served with roti or naan. It is also a popular dish for office or school lunchboxes. The slightly bitter taste from the fenugreek leaves and anytime favorite potato makes this a dish that one will never say no to.

For a Jain version of Aloo Methi, you can omit the onions.

aloo methi - Aloo Methi

aloo methi 380x380 - Aloo Methi
Print Recipe
0 from 0 votes

Aloo Methi Recipe

A classic North Indian dry side dish where potatoes are cooked with fenugreek leaves & spices.
Prep Time15 mins
Cook Time15 mins
Course: Side Dish
Cuisine: North Indian, Punjabi

Ingredients for Aloo Methi

  • 5 Potatoes medium sized
  • 1/2 cup onions finely chopped
  • 3 to 4 small bunches Fenugreek leaves
  • 2 Green Chillies
  • 1/2 tsp Cumin Seeds
  • 2 tblsp Oil
  • 3 tblsp Fresh Curd thick
  • 3 tblsp Tomato Paste
  • 1/4 tsp Turmeric Powder
  • 1 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala Powder

How to make Aloo Methi

  • Pressure cook potatoes. Peel outer skin and cut into large pieces
  • Slit green chillies length wise.
  • Wash and chop fenugreek leaves.
  • Heat oil in a frying pan, add cumin seeds, slit chillies and then chopped onions.
  • When it turns golden, add fenugreek and fry for 1 or 2 minutes.
  • Add turmeric powder, chilli powder, salt and then curds.
  • Mix well and then add, potato pieces.
  • Cook for 5 to 7 minutes stirring in-between.
  • Add tomato paste, 1/2 tsp of sugar, garam masala powder and cook till dry.
  • Serve hot with roti, phulka, naan or rice.


Note: Normally this curry is served dry, if you want it like a gravy, pour 1 1/2 cup water at the end and cook for a few more minutes.