Aloo Methi (potatoes Cooked With Fenugreek Leaves)

Aloo Methi is the quintessential Punjabi vegetarian recipe for a lazy afternoon lunch. The combination of potatoes and fenugreek leaves is unbeatable. This is a typical delhi style aloo methi recipe

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Preparation Time: 
15 Mins
Cooking Time: 
20 Mins


2 Cups Methi cleaned and chopped leaves
4 peeled and cuped potatoes
1 tsp cumin powder
1 tsp coriander powder
2 green chilies
2 tbsp mustard oil or regular vegetable oil
2 Tomatoes chopped
1/2 tsp jeera
1/2 tsp haldi
Salt to taste
Green Peas - 1/4 cup (optional)
In a kadhai or deep pan heat oil
when hot, add jeera, when it starts to crackle add the green chilies
Add the potatoes and some salt
Mix all ingredients well and add in the haldi, cumin and coriander powders and stir
Cook on low heat for about 2 mins
Add in the chopped tomatoes, again a little salt if required, cover and cook for about 5 mins on low heat
Now add in the methi leaves nad green peas and mix well
again cover and cook till the methi leaves and potatoes are cooked well
Serve Hot with rotis or dal chawal
You may add minced garlic and onions if required