Aloo Methi

Infused with the earthy aroma of fresh fenugreek leaves (methi) and the comforting heartiness of potatoes, Aloo Methi is a classic Indian stir-fry that's as simple as it is flavorful. This vegetarian dish combines golden, spiced potatoes with fragrant methi leaves, creating a balanced harmony of slightly bitter and savory notes. Seasoned with cumin, mustard seeds, and a hint of turmeric and chili powder, it’s an explosion of flavors that comes together in under 40 minutes. Perfect as a side dish, Aloo Methi pairs beautifully with warm chapati, roti, or steamed rice for a wholesome, homemade meal that’s both nutritious and satisfying. Ideal for weeknight dinners or festive occasions, this easy-to-make recipe is a must-try for lovers of authentic Indian cuisine.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Fenugreek leaves (methi)
• 3 medium, peeled and diced Potatoes
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon, or to taste Salt

Directions

Step 1

Start by washing the fenugreek leaves thoroughly in a large bowl of water. Drain the water and repeat the process until all the dirt and grime are removed.

Step 2

Once clean, remove the methi leaves from the stems and finely chop them. Set aside.

Step 3

Heat the oil in a large non-stick pan over medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Allow them to splutter for a few seconds.

Step 4

Add the asafoetida (hing) to the pan and give it a quick stir.

Step 5

Next, add the diced potatoes to the pan. Stir to coat them in the oil and spices.

Step 6

Sprinkle the turmeric powder and red chili powder over the potatoes, stirring well to evenly distribute the spices.

Step 7

Cover the pan with a lid and allow the potatoes to cook on medium heat for about 5–7 minutes, stirring occasionally. Cook until the potatoes are slightly tender.

Step 8

Once the potatoes are partially cooked, add the chopped fenugreek leaves to the pan. Stir well to incorporate the leaves with the potatoes.

Step 9

Sprinkle salt over the mixture. Cover the pan again and allow the aloo methi to cook for another 10–15 minutes on low to medium heat, stirring occasionally.

Step 10

Check if the potatoes are fully cooked by piercing them with a fork. They should be soft but still hold their shape. The fenugreek leaves should also be well cooked without being too wilted.

Step 11

Once cooked, remove the pan from the heat. Serve hot as a side dish with chapati, roti, or any Indian bread.

Nutrition Facts

Serving size	841.8 grams (841.8g)

Amount per serving	% Daily Value*
Calories	933

Total Fat 32.30g	41%
Saturated Fat 2.60g	13%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2562mg	111%
Total Carbohydrate 142.90g	52%
Dietary Fiber 24.50g	88%
Total Sugars 7.40g
Protein 24.30g	49%

Vitamin D 0IU	0%
Calcium 921mg	71%
Iron 14mg	75%
Potassium 4872mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 10.1%

Carbs: 59.6%