Aloo Methi Ki Sabzi is an Indian style easy to make curry with potatoes and loads of fresh fenugreek leaves along with spices makes it perfect to be served with homemade phulkas.
Aloo Methi Ki Sabzi is the dish that I prepare more often when fresh fenugreek leaves are in season. If you follow the step-by-step pictures below, making aloo methi curry is effortless, tasty, and wholesome.
The only effort you will need is to sit and pick the leaves, which you can do while watching your favorite TV show. I know people who just chop off the roots part and cut the leaves along with the stem into fine bits. Now that’s completely fine to do, but we need to discard some leaves which might have small cobwebs and marks on them.
I would like to mention that Aloo Methi ki Sabzi is one of the best curries you can pack for the lunchbox and pairs perfectly well with Roti, Puri, or Paratha. Leftover sabzi can be used as a sandwich filling along with some cheese, salad, and green chutney.
Health Benefits Of Methi Leaves?
There are numerous health benefits which include treating poor liver function and relief from diarrhea. It contains anti-diabetic elements, a strong effect on blood lipid levels, contains strong anti-oxidants and these are just a few out of many benefits.
Methi is highly beneficial in reducing blemishes and skin marks.
Methi is also used as a home remedy in form of seeds that are bitter in taste as compared to the leaves. Ground methi seeds mixed with coconut oil helps in hair growth and give volume and shine too.
More Methi Recipes
Step by step pictures of Aloo Methi
ALOO METHI KI SABZI ~ POTATO AND FENUGREEK LEAVES CURRY
Ingredients
- 2 medium potatoes peeled and cut into bite-size pieces
- 1 large onion finely chopped 1 cup
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 dry red chilies
- 1 green chili
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon chili powder
- 1 tablespoon Kasuri methi dried fenugreek leaves
- 3 cups fresh fenugreek leaves washed and finely chopped
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- 4 tablespoon cooking oil
Instructions
- Heat oil in a medium saucepan or kadhai and add 1 teaspoon cumin seeds. When the color changes slightly add ½ teaspoon hing, 2 dry red chilies, grated ginger, and grated garlic. Fry on low flame till garlic and ginger slightly change color and the raw smell disappears. This will take less than a minute.
- Now add chopped onion and saute well till soft and light brown in color. To this add 1 green chili with a slit, chopped potatoes, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon chili powder, 1 tablespoon Kasuri methi, salt, lemon juice and mix well.
- Finally, add 3 cups of chopped fresh methi leaves and 1 cup of water.
- Cover and cook till potatoes are fully done. This will take around 10 minutes of slow cooking.
- Serve hot with parathas or Rotis.
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