Warm, richly spiced, and built for a satisfying meal, Aloo Methi Recipe | Potato Fenugreek Leaves Curry is a vegetarian north indian side dish made with methi / fenugreek, oil, and cumin in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3 Servings
  • Category: Side Dish
  • Cuisine: north indian

Ingredients

  • 1 bunch methi / fenugreek (finely chopped)
  • 2 tbsp oil
  • 1 tsp cumin
  • 10 clove garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 2 chilli (finely chopped)
  • 1 onion (finely chopped)
  • 3 potatoes (chopped)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp salt
  • 2 tomato (finely chopped)
  • ½ tsp garam masala
  • ½ tsp kala namak

Method

  1. Firstly, in a kadai, heat 2 tbsp oil. Add 1 tsp cumin, 10 cloves garlic, 1 inch ginger, 2 chilli and saute well.
  2. Also, add 1 onion and sauté until the onion changes colour.
  3. Add 3 potatoes and sauté for a minute.
  4. Cover and cook for 5 minutes, or until the potatoes are cooked well.
  5. Now add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp salt and saute till the spices turn aromatic.
  6. Further add 2 tomato and cook till tomato softens.
  7. Add 1 bunch of chopped methi and cook on a low flame until the methi is well-cooked.
  8. Now add ½ tsp garam masala, ½ tsp kala namak and mix well.
  9. Finally, squeeze some lemon juice and enjoy the Aloo Methi Recipe with roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.