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Aloo Methi Sabzi Recipe - Dry Potato and Fenugreek Curry

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Course: Side Dish, Snack
Cuisine: Indian, indian cuisine, punjabi
Author: Rekha Kakkar


  • Potatoes peeled and cut 600g
  • Methi Leaves / Fenugreek Leaves 500g
  • Oil 2 Tbsp
  • Salt to taste
  • 1 teaspoon red chili powder
  • 1-2 green chili finely minced
  • ½ teaspoon ginger paste
  • 1 teaspoon coriander powder


  • Wash and pluck methi leaves from the stems. Chop them roughly.
  • Heat up oil in a thick pan, preferably a cast Iron pan.
  • Now add ginger paste and minced green chili, saute for 30 seconds and add cut potatoes.
  • cover and cook for 5 minutes till potatoes start to cook.
  • Now add salt as per your taste, take care to add little less when using leafy vegetables as they have some salty taste by themselves.
  • Add red chili powder, coriander powder and washed and chopped methi leaves/fenugreek leaves cover and cook for another 10 minutes on low medium heat. Stir in between to prevent the veggies sticking to the bottom.
  • Remove the lid and let the vegetables cook uncovered for few more minutes and Aloo methi sabzi is ready to serve.


Wash and clean methi leaves carefully to remove any dirt.
You can use potatoes with the peel, only thing remember to clean them properly.