Aloo Methi

Curries and Gravies, Navratri, Potato, Side Dish 4 comments

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
5 from 1 vote

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.


  1. very good, simple to prepare.

  2. It was fabulous.. like how they do it in hotels.. very simple and damn tasty..

  3. Awesome,loved the taste!

  4. very tasty, i made the dry version.

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