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Closeup shot of aloo methi dry curry
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5 from 3 votes

Aloo Methi Recipe

Aloo methi recipe is a north Indian style stir fry with potatoes and fenugreek leaves. In this recipe the combination of potatoes and fragrant fenugreek leaves is just brilliant. A simple, hearty and easy dry curry that you can serve with rice or roti.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 459kcal


  • 25 baby potatoes about 2.5 cups
  • 2 cups fenugreek leaves methi leaves
  • 2 tablespoons oil preferably mustard or groundnut
  • 1 teaspoon cumin seeds
  • 2 green chilies slit
  • 3/4 cup chopped onions
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • salt to taste
  • 2 teaspoons lemon juice


  • Pressure cook the baby potatoes for 2 whistles. Let the pressure settle down. Peel the potatoes and set aside
  • Pick the methi leaves discarding thick stems. Chop if the leaves are not tender and tiny. Rinse well to remove all the dirt. Set aside.
  • Heat two tablespoons oil in a thick pan.
  • Temper with cumin seeds. 
  • Add slit green chilies and saute for a minute
  • Next add the chopped onions. Saute till they turn soft
  • Add the cleaned methi leaves. Saute well till they wilt.
  • Add the boiled and peeled potatoes. Mix and saute for 2-3 minutes.
  • Add salt, chili powder, turmeric powder and garam masala powder.
  • Mix well, saute and cook for 5-6 minutes in medium flame. Do not cover the pan
  • Once done, remove from flame. Add lemon juice, mix well and serve


Serving Suggestions
  • You can serve aloo methi with jeera rice, paratha, poori, phulka.
  • You can also serve them wrapped in roti as a roll.
General Notes
  • You can use regular potatoes instead of baby potatoes.
  • Instead of onions you can add a pinch of asafoetida. 


Calories: 459kcal