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Aloo Methi or Fenugreek Potatoes

Aloo methi is an easy vegan recipe of potatoes, fresh fenugreek leaves and spices, I think of it as a perfect side dish for a light curry.

Cooking comfortably in under 30 minutes with a fairly light touch means that this dish can be prepared alongside another recipe without stress!

Close up aloo methi or fenugreek potatoes served in a black dish.

Fenugreek Potatoes

Aloo methi ki sabji or sabzi is a classic vegan or vegetarian dish punjabi in origin. It is also sometimes known as aloo methi fry to differentiate it from a wet curry.

It sounds terribly flash but it is essentially potatoes fried with spices and fresh fenugreek and it is properly lovely.

Just like my roasted Bombay potatoes I treat this a wonderful side dish for Indian influenced meals. It is a fantastic alternative to rice!

Methi is fenugreek, a flavour I use a lot, a flavour that I adore. A flavour that I personally consider one of the defining flavours from this part of the world.

I usually use it in dried herb form (kasoori methi) in dishes like my beef bhuna, but I also used it in ground seed form in dishes like rajma masala or keema matar.

Classic aloo methi recipes use fresh leaves as a herb. They are not as readily available as some herbs so you will need to shop well.

But they are more than worth it! They should be available in any well-appointed Indian, Pakistani or Bangladeshi store.

If it is nice and fresh it will last for 3-4 days in the fridge and this recipe uses 3 bundles and packs a wonderful fenugreek punch.

Overhead aloo methi or fenugreek potatoes served in a black dish.

Frequently Asked Questions

Can I prepare this in advance?

As with most “herby” dishes the flavour of the herbs will diminish as time goes by.

But you can cook the potatoes in advance which is a great way of getting ahead. You can store the parboiled potatoes in the fridge for a few days and they will be fine.

Do the type of potatoes matter?

I personally think that aloo methi is so much better made with a floury or “mealy” potato but it is a personal preference.

I usually use a Maris Piper or King Edwards. If you are in the US look for something like a Russet potato

But, you can make it with any type of potato you like and my preferences are just that, mine!

Can I make this with dried fenugreek?

Not really, although I do have a take on fenugreek potatoes that uses kasoori methi that I serve with my sea bass curry.

Overhead aloo methi or fenugreek potatoes served with a cod curry.

Serving Suggestions

Aloo methi wonderfully versatile side dish, above it is pictured with macher jhol a Bengali influenced fish curry.

But you could stick this alongside loads of different curries and it would work wonderfully.

If you wanted to keep vegan then my butter bean curry would be a fine dish alongside these potatoes.

Keeping with the fish vibe, aloo methi would be the perfect vehicle to mop up the sauce from my Indian curry mussels.

They would also be fantastic with my tamarind heavy duck curry.

Hey, I have a thing for potatoes. I honestly can’t think of a curry that I would not serve these with!

Indian aloo methi or fenugreek potatoes served in a black dish.
Yield: 2 Servings

Aloo Methi Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Aloo methi ki sabji a delicious stir fry of parboiled potatoes with fresh fenugreek and spices, a perfect alternative dry side dish to rice for a curry!

Ingredients

  • 600g (~3-4 Cups) Floury Potatoes
  • 1 Tsp Salt (plus extra to taste)
  • 2 Garlic Cloves
  • Thumb sized piece ginger
  • 2 (Total 70g) Shallots
  • 2 Green Chilli Peppers
  • 1 Tbsp Cooking Oil
  • ¼ Tsp Asafoetida
  • 1 Tsp Brown Mustard Seeds
  • ½ Tsp Cumin Seeds
  • 1 Tsp Ground Turmeric
  • 75g (2½ Cups) Fresh Fenugreek or Methi Leaves

Instructions

  1. Peel the potatoes and cut them into 1.5-2cm cubes.
  2. Bring a medium (20cm or 8") pan of water to the boil and season with the teaspoon of salt.
  3. Add the diced potatoes and parboil for 12 minutes.
  4. Mash the garlic.
  5. Grate the ginger.
  6. Cut the shallots in half lengthways then peel them and slice into half-moon shapes approximately 1-2mm thick.
  7. Cut the chillies in half lengthways.
  8. Drain the potatoes and set aside.
  9. Wash and drain the fenugreek leaves.
  10. Place a frying pan (28cm not non stick) over a medium high heat.
  11. When the pan is hot add the oil followed by the slit chillies, asafoetida, sliced shallots, mustard seeds and cumin seeds.
  12. When the seeds start to pop and spit add the potatoes, mashed garlic and ginger.
  13. Cook the potatoes for 3 minutes stirring occasionally, if they begin to stick add a tablespoon or two of water.
  14. Add the turmeric and fenugreek leaves and cook for 3-4 minutes until the potatoes are cooked through and the methi has wilted.
  15. Taste before serving and add flakey salt as desired to tweak the seasoning.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 397Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1230mgCarbohydrates: 76gFiber: 9gSugar: 7gProtein: 9g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Paul Edwards

Monday 29th of November 2021

Hi Brian, Your Aloo Methi looks better than my current recipe by Romi Gill. Problem is I can't get asafoetida in Thailand. Can you recommend a substitute? Thanks Paul

Brian Jones

Monday 6th of December 2021

Hi Paul...

There really is no substitute for asafoetida, but it is ok to leave it out. It is an ingredient that does not add flavour to the dish, more aroma and you can sense it through your nose when you are eating, so it does make a difference but it is very subtle.

Enjoy Brian

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