IN Cuisine

Aloo Methi (Potato with Fenugreek Leaves)

Earthy, slightly bitter fenugreek leaves cooked with cubed potatoes in a simple spiced dry sabzi — a wintertime North Indian staple that's nutritious and economical.

10mPrep
20mCook
3Servings
195Calories
6gProtein
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Ingredients

  • fresh fenugreek leaves (methi)
  • potatoes, peeled and cubed
  • cumin seeds
  • garlic, minced
  • green chili, minced
  • turmeric
  • coriander powder
  • amchur
  • oil
  • salt

Ingredients

  • 2 cups fresh fenugreek leaves (methi)
  • 2 medium potatoes, peeled and cubed
  • 1 tsp cumin seeds
  • 3 cloves garlic, minced
  • 1 whole green chili, minced
  • 0.5 tsp turmeric
  • 1 tsp coriander powder
  • 0.5 tsp amchur
  • 2 tbsp oil
  • 1 tsp salt

Instructions

  1. Heat oil in a pan; add cumin seeds and let sizzle 30 seconds.
  2. Add garlic and green chili; sauté 1 minute until fragrant.
  3. Add potato cubes, turmeric, coriander powder, and salt; toss well.
  4. Cover and cook on medium-low 10 minutes, stirring occasionally.
  5. Once potato is 80% cooked, add methi leaves and amchur; toss well.
  6. Cook uncovered 5 minutes until methi wilts and potato is tender. Serve with roti.

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