Aloo Methi

Aloo Methi

Course Main Dish
Cuisine Indian


  • 4 potatoes medium
  • 2 bunches fenugreek leaves
  • 1/2 tsp mustard seeds (rai)
  • 1/4 tsp fenugreek seeds (methi dana)
  • 3 tbsp mustard oil
  • 1 tsp salt
  • 1/2 tsp red chilli powder


  • Wash and chiffonade fenugreek leaves and tender stems. Discard the thick stems, if any.
  • Peel and dice potatoes and keep aside.
  • In a heavy-bottom pan, preferably non-stick pan, heat mustard oil to smoking point.
  • Reduce heat, put fenugreek seeds and then mustard seeds in the pan. Let the mustard seeds splutter.
  • Add the diced potatoes, fenugreek leaves, salt and red chilli powder.
  • Cook on medium flame, stirring frequently in between.
  • Take it off the flames when potatoes get tender.


  • Baby potatoes or potatoes with thin white skin are great for this dish. Just wash and dice them without peeling. The thin skin is nutritious and cooks easily with potatoes.
  • Any cooking oil can be substituted for mustard oil.
  • Frozen fenugreek can be used in the recipe. Just thaw and use in place of fresh leaves.
  • If you want to offset the slightly bitter taste of fenugreek, you can add ½ teaspoon of dry mango powder (amchur) to the sabzi when it is almost cooked . Make sure to mix it well.