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+ servings
Aloo methi ki sabzi served in a small wok.

Aloo methi

Aloo methi is a simple yet flavorful Indian dish made with fresh fenugreek leaves and potatoes. The dish is gently flavored with a few basic Indian spices. It's a vegan and gluten-free recipe that can be prepared in less than 30 minutes.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Calories 343kcal


  • 1 large skillet or pan
  • Knife and chopping board
  • 1 large bowl to wash methi
  • 1 large strainer to strain washed methi


  • 5 cups fresh fenugreek leaves roughly chopped
  • 2 medium-sized potatoes washed, peeled, and cut into small cubes
  • 1 small piece of ginger finely chopped
  • 1 green chili, finely chopped
  • 1 tablespoon lime juice optional
  • 1-2 dried red chilies
  • ½ teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon mustard oil or any other oil of your choice
  • ¼ cup water add more, if required


  • Heat oil in a pan. Break the dried red chilies into 2-3 pieces each and add to the oil along with cumin seeds. Saute for a few seconds or until they become fragrant.
  • Add cubed potatoes and chopped green chili. Cook for 3-4 minutes. Keep stirring in between.
  • Add coriander powder, turmeric powder, and salt. Saute for about a minute on low heat.
  • Next, add around ¼ cup of water, mix, and let the potatoes get cooked completely. You may cover the pan to fasten this step.
  • When the potatoes are cooked, add chopped fenugreek leaves and ginger. Cook until the leaves get wilted. It will take around 5-7 minutes.
  • Turn off the heat. Add lime juice and mix.



  • Make sure the methi leaves are fresh and green. Discard the yellow leaves, if any.
  • Discard the root part and thick stems too. Wash the leaves well before chopping.
  • Don't cut the potatoes in very large pieces otherwise, they take very long to get cooked.
  • When the leaves are cooked, they release water which gets evaporated during the cooking process, and the quantity of leaves in the dish gets reduced. So, add very little salt initially and if required add more once the leaves are wilted.
  • You can make similar recipes by using other greens too like spinach, amaranth, or mustard greens. Of course, the dishes won't be called aloo methi but they will also be delicious.
  • More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.


Calories: 343kcal | Carbohydrates: 48g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 560mg | Fiber: 8g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 48mg | Calcium: 1574mg | Iron: 9mg