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!

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. I also use it in my beef methi gosht curry.

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.

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 dishes as diverse as my garlic chilli chicken to palak paneer 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!

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• 28cm or 11″ frying pan, not nonstick if possible.
• Vegetable peeler.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• Colander.
• Stirring and serving spoons.