Aloo Methi recipe आलू मेथी
Potatoes cooked with fresh fenugreek leaves and garlic — a winter classic. The mild bitterness of methi is balanced by the potato.
- Serves 3–4 servings
- Prep 15 min
- Cook 20 min
- Course Main course
Vegetables for Aloo Methi
Fenugreek Leaves Methi
2 bunches₹40
Potato Aloo
500 g₹20
Garlic Lahsun
250 g₹40
Green Chilli Hari Mirch
250 g₹15
Today's total ₹115
Quantities are for 3–4 servings and follow each vegetable's pack size. You can change any quantity in the cart before checkout; out-of-stock items are skipped.
You will also need
- Oil – 2 tbsp
- Cumin seeds (jeera) – 1 tsp
- Turmeric (haldi) – ½ tsp
- Red chilli powder – 1 tsp
- Salt to taste
- Sugar – a pinch (optional)
How to make Aloo Methi
- Pick the methi leaves off the thick stems, wash them well and chop. Peel and dice the potatoes small. Chop the garlic and green chilli.
- Heat the oil, add the cumin, garlic and green chilli and sauté for a few seconds.
- Add the potatoes, turmeric and salt. Cover and cook on low heat for 8–10 minutes until nearly done.
- Add the methi and chilli powder, mix and cook uncovered for 5–7 minutes until the leaves are soft and the potatoes tender. A pinch of sugar softens the bitterness.