Aloo Methi Punjabi Recipe (Fenugreek Potato Curry)

Updated on April 7, 2020
rajan jolly profile image

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Aloo Methi Sabzi
Aloo Methi Sabzi | Source

What Is Aloo Methi Sabzi?

Aloo methi sabzi is a vegetable curry dish that is made with potatoes and fresh fenugreek leaves. The best part about this dish is that it requires only a few basic ingredients, and it is extremely easy to make. This particular recipe comes from the Punjabi region of India.

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 3-4 servings

Ingredients

  • 2-3 tbsp sarson ka tel (mustard oil)
  • 500 grams fresh methi (fenugreek leaves), washed and chopped
  • 2 potatoes, peeled and chopped
  • 1/2 tsp amchur (mango powder)
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp jeera (cumin seeds)

Instructions

  1. Heat mustard oil in a kadahi (wok). Reduce heat to low. Add jeera and the chopped methi.
  2. Stir a few times. Add all spices and salt except amchur. Mix well and add the potatoes.
  3. Cook on low heat, stirring every 4-5 minutes, until the potatoes soften and are cooked.
  4. Add the amchur. Amchur will help remove the bitterness of methi.
  5. Roast the methi to your liking; then transfer to a serving bowl. Serve as a side dish or with roti or paratha.

Aloo Methi Recipe Punjabi (Fenugreek Potato Curry)

1 star from 1 rating of Aloo Methi Punjabi Recipe (Fenugreek Potato Curry)

© 2020 Rajan Singh Jolly

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    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      3 months ago from Port Harcourt, Rivers State, NIGERIA.

      Rajah, not at all, please.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      3 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you, Miebakagh.

    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      4 months ago from Port Harcourt, Rivers State, NIGERIA.

      Rajah, yes, along with the fenugreek leaf. Thanks for responding.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Yes, Peggy, you can use fresh spinach leaves. In fact, we make a dish with this too called aloo palak or palak aloo. You could try it but both the dishes taste totally different. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      I'm sure you will find it in the Indian store, Miebakagh. Thank you.

    • Peggy W profile image

      Peggy Woods 

      4 months ago from Houston, Texas

      I have never tasted fenugreek nor think it is available in our grocery stores. Perhaps spinach leaves could be substituted in this dish? Thanks for sharing your recipes.

    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      4 months ago from Port Harcourt, Rivers State, NIGERIA.

      Rajah, okay. I'll be watching out for mustard oil in an Indian Mall in my city. Thanks for weighing.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      You can also add dried fenugreek leaves but the taste will be a bit different, and the texture as well. Yes, Mebakagh, you could use peanut oil or any oil for that matter although traditionally we use mustard oil in this case. Always good see you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thanks for appreciating the recipe, Mitara.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Not at all, manatita bro. Most of us do! Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you, Pamela.

    • Pamela99 profile image

      Pamela Oglesby 

      4 months ago from Sunny Florida

      This recipe looks good and the recipe sounds good. I apprecite this recipe, Rajan.

    • DDE profile image

      Devika Primić 

      4 months ago from Dubrovnik, Croatia

      Hi Rajan these recipes sound tasty and spices are incredible

    • manatita44 profile image

      manatita44 

      4 months ago from london

      I love this curry. Do not be hard on me if I say that I miss the restaurants. By nature, I seem to cook things that do not require effort: Rice, soup, eggs ... ha ha. Thanks bro. Palatable-looking Hub!

    • MitaraN profile image

      Mitara N 

      4 months ago from South Africa

      I love, Aloo methi with roti, together adding Rajan's pickle is a simply divine combination. Such a healthy well balanced dish.

      Thank you for sharing Rajan, your recipes are always mouth watering

    • Miebakagh57 profile image

      Miebakagh Fiberesima 

      4 months ago from Port Harcourt, Rivers State, NIGERIA.

      Rajah. I understand this simple dish. But the fenugreek leave is not availble in my area. Likewise is the mustard oil. Basil and peanut oil are substitute? Your diet is similiar to a potatoe meal in which I add tiny mullets or sardines. Thanks for sharing.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Never tried it with curd, Umesh. Will do it sometime. Thank you for reading the recipe.

    • bhattuc profile image

      Umesh Chandra Bhatt 

      4 months ago from Kharghar, Navi Mumbai, India

      This is my favourite and we often prepare it albeit with some variations. Those who like curd can mix it with curd and that really gives a delicious taste. Thanks for sharing.

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