Aloo Methi Punjabi Recipe (Fenugreek Potato Curry)

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

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

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)

© 2020 Rajan Singh Jolly

Comments

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 09, 2020:

Rajah, not at all, please.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 08, 2020:

Thank you, Miebakagh.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 08, 2020:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 07, 2020:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 07, 2020:

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

Peggy Woods from Houston, Texas on April 07, 2020:

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.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 07, 2020:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 06, 2020:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 06, 2020:

Thanks for appreciating the recipe, Mitara.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 06, 2020:

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

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 06, 2020:

Thank you, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 06, 2020:

Thank you, Pamela.

Pamela Oglesby from Sunny Florida on April 06, 2020:

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

Devika Primić from Dubrovnik, Croatia on April 06, 2020:

Hi Rajan these recipes sound tasty and spices are incredible

manatita44 from london on April 06, 2020:

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!

Mitara N from South Africa on April 06, 2020:

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

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 05, 2020:

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 Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 05, 2020:

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

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on April 05, 2020:

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.