Aloo Methi

This Punjabi dish is a marriage of earthy potatoes and aromatic methi (fenugreek leaves). When combined with spices, they make the perfect combination.

Methi’s specialty is its bitterness but don’t be put off by it, the potatoes and spices beautifully complement the flavour. The nutritious green leaves and add so much character to the versatile potatoes.

Perfect with flat breads and rice and makes for a filling meal.

Serves 2


  • Potato 200g
  • Methi – 1.5 cups fresh or 3 cubes frozen
  • Onion – 1, finely chopped
  • Green chilli – 4
  • Oil – 1 tblspn
  • Ghee – ½ tblspn
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tspn
  • Turmeric powder – ½ tspn
  • Garam masala – 1 tspn
  • Chilli powder – 1 tspn
  • Salt – To taste



  • If you’re using fresh methi, remove the stems and chop the leaves finely.
  • If you’re using frozen methi, allow it thaw a few hours before cooking.
  • Parboil potatoes till you can put a knife or fork through it.
  • Cut the potatoes into large cubes.
  1. Heat oil and ghee in a kadai or a heavy-bottomed pan.
  2. Add cumin seeds, and fry till fragrant.
  3. Toss in the chopped onion, green chillies and asafoetida. Cook until onion is soft.
  4. Add the chopped/thawed methi and mix. Allow it cook until the leaves have wilted and released water.
  5. Start adding the dry spices and salt at this stage.
  6. Mix well until all ingredients are combined and allow it to cook for 2 minutes.
  7. Toss in the parboiled potatoes and combine with the rest of the ingredients in the pan.
  8. At this stage, if you feel the potatoes aren’t completely cooked, add a couple of tiny splashes of water and allow the liquid to simmer.
  9. Once the water has evaporated, you have the delicious aloo methi ready to serve with your carb of choice.
  10. We picked rotis to go with this.


  • Garlic makes a lovely addition to the dish. Add it along with onions if you wish to incorporate garlic in the dish.
  • You may keep the peel of the potato like I did or remove them before or after cooking if you prefer it that way.
  • I have used sunflower oil but I have heard from friends that mustard oil in this prep renders the dish a nutty and earthy flavour.
  • Methi is bitter tasting, if you can’t handle the bitterness, sprinkle some sugar while cooking them.
  • Cleaning methi can be a tedious job, the frozen ones work just as well minus the effort.

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