Bring home the warmth and aroma of a comforting North Indian kitchen with this classic dry aloo methi. This beloved sabzi brings together tender potato cubes and the pungent, earthy bite of fresh fenugreek leaves—creating a delicious medley you’ll find hard to resist. Whether it’s for a hassle-free weeknight dinner or a cozy Sunday brunch, aloo methi pairs brilliantly with fluffy rotis or crispy parathas, making it a staple on Indian family tables.
What makes this dish special is the flavor-packed combination of gently sautéed spices and the delightful bitterness of fresh methi leaves, all balanced superbly with a squeeze of lemon juice at the end. While you can opt for baby potatoes or mix in other seasonal veggies like carrots or peas, the simplicity of this duo never fails. In just 30 minutes, you’ll have a nourishing, aromatic dish that celebrates seasonal greens, and offers a perfect vegetarian option for any meal.
How to Make Aloo Methi Dry
Print RecipeIngredients
- 1 bunch methi (fenugreek) leaves
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ onion, finely chopped
- 2 green chillies, sliced
- 1 tsp ginger garlic paste
- 2 potatoes, peeled and cubed
- ¼ tsp turmeric powder
- ¾ tsp salt, divided
- ¼ cup water
- 1 tbsp lemon juice
Instructions
Begin by soaking the fenugreek leaves in plenty of water with a teaspoon of salt. Rinse thoroughly to remove dirt and reduce bitterness.
Finely chop the cleaned methi leaves and set them aside.
Heat oil in a large pan or kadai. Add cumin seeds and let them splutter.
Add the finely chopped onion, green chillies, and ginger garlic paste. Sauté until aromatic and the onion turns soft.
Mix in the cubed potatoes along with turmeric and half of the salt. Sauté to ensure the spices coat the potatoes evenly.
Add water, cover, and cook for about 10 minutes or until the potatoes turn tender.
Stir in the chopped methi leaves and the remaining salt. Cook uncovered for a minute until the leaves wilt.
Cover and simmer for another 5 minutes, allowing the methi leaves to cook through and flavors to meld.
Finish by stirring in lemon juice, and serve hot with chapati or paratha.
Notes
Tips:
Frying the potato cubes in oil first gives them a lovely texture and flavor; avoid pressure cooking unless you’re short on time., Substitute baby potatoes for a unique twist—boil or fry them before adding to the dish., Mix in veggies like carrot, peas, or beans for added nutrition and variety., Always rinse methi leaves well to keep the dish from turning too bitter., Use fresh methi leaves for optimal flavor, but in a pinch, dried kasuri methi will work.
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