Aloo methi recipe | Fenugreek leaves potato fry | Methi Recipes
Prep time
Cook time
Total time
Serves: 2
Base ingredients:
  • Potato - 2
  • Methi leaves - ½ cup tightly packed
  • Onion - 1
For flavor:
  • Ginger-garlic paste - ¼ tsp(heaped)
  • Asafoetida - a generous pinch
  • Chilli powder - 1 + ¼ tsp
  • Coriander powder - 1 + ½ tsp
  • Turmeric powder - ¼ tsp
To Temper:
  • Oil - 2 tbsp
  • Mustard seeds/Kadugu - ¼ tsp
  • Cumin seeds/Jeera - ¼ tsp
  • Whole urad dal - 1 tsp
  • Curry leaves - few
  1. Take 2 potatoes, wash them well, add water till immersing level and pressure cook for 2 whistles in high flame. Once pressure releases, open and insert a knife and it should easily go inside. If you could feel slightly hard, then cook covered(without whistle) until knife-tender.
  2. Take out the potatoes from water and let it cool down. Once warm or cooled down, peel off the skin, cut into desired pieces. Just take out the leaves of methi leaves, wash and keep ready.
  3. Take a big onion, chop them and keep ready along with few washed curry leaves. In hot oil, add ¼ tsp mustard seeds. Once spluttered, add ¼ tsp cumin seeds and 1 tsp whole urad dal.
  4. Once slightly browned, add curry leaves and chopped onion along with lil salt. Do not brown onions. Just fry till it turns translucent. Add ¼ tsp(heaped) ginger-garlic paste and fry for a min.
  5. Add a generous pinch of asafoetida, ¼ tsp turmeric powder, 1.25 tsp chilli powder and 1.5 tsp coriander powder. Give a quick stir.
  6. Add chopped potato, give a quick stir and then add required salt.
  7. Keep frying by stirring occasionally. Do not stir to and fro as it will mash the potatoes. Lift the potatoes with a broad and flat spatula from down along with pan-stuck masala and drop it upside down. Use the same method to stir throughout this recipe. Add oil intermittently , if required.
  8. Once the potatoes are perfectly done, add washed methi leaves and fry for 2-3 mins till the leaves shrink and blend well.
1.Do not chop methi leaves and do not cook for long time to avoid bitterness.
2.Aloo methi recipe should be done in an open pan. Do not close while cooking.
3.Do not overcook potatoes. Mushy boiled potatoes will not suit this recipe.
Recipe by My Healthy Kiddo at