Aloo methi / Potatoes with fenugreek leaves
Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavourful Indian dish with a unique taste.




Aloo methi/ Potatoes with fenugreek leaves – Instructions for cooking.
- Preparation time: 10 minutes
- Cooking time: 20
- serves: 2
Ingredients
- 4 medium size potatoes peeled and cubed byte size.
- 3 tablespoons oil
- 1/2 teaspoon cumin seed
- 1/8 teaspoon asafetida
- 2 whole dry red chilies into 2 pieces
- 1/4 teaspoon turmeric
- 1 tablespoon coriander powder
- 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
- 1 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/2 teaspoon mango powder (amchoor)
Method
- Wash peeled and cut the potatoes in small cubes.
- Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- When the cumin seeds crack, add asafetida, and red chillies stir for few seconds add potatoes stir add turmeric, coriander powder, red chilli powder, salt and fenugreek leaves. Mix it well and cover the saucepan.
- Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
- From some sides potatoes will be light brown in colour. If potatoes appear to be very dry add one or two tablespoons of water.
- After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.
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Regards,
Sumith.


Aloo Methi
Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavourful Indian dish with a unique taste.
Servings 2
Calories 440kcal
Cost £3
Ingredients
- 4 medium sized potato peeled and cubed
- 3 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/8 tsp asafetida
- 2 whole red chilli split into two
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 2 bunch fresh fenugreek leaves chopped
- 1/4 cup dry fenugreek leaves kasuri methi
- salt to taste
- 1/4 tsp red chilli powder
- 1/2 tsp mango powder amchoor
Instructions
- Wash peeled and cut the potatoes in small cubes.
- Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- When the cumin seeds crack, add asafetida, and red chillies stir for few seconds add potatoes stir add turmeric, coriander powder, red chilli powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
- Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
- From some sides potatoes will be light brown in colour. If potatoes appear to be very dry add one or two tablespoons of water.
- After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.
Nutrition
Calories: 440kcal | Carbohydrates: 55g | Protein: 11g | Fat: 22g | Saturated Fat: 17g | Sodium: 48mg | Potassium: 1759mg | Fiber: 11g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 50mg | Vitamin E: 1mg | Calcium: 135mg | Iron: 14mg
This is such a great recipe and pretty easy, too – thanks, Sumith!
Thank you Dolly
Great recipe, Sumith. Your presentation is delightful as always.
Thank you Robbie
I really like the taste of methi – and you present your dishes so well
Thank you Derrick. Taste of the methi goes great with the potatoes. Very popular side dish among Indian restaurants in UK.
Such a simple yet tasty dish Sumith!
Yes it is Radhika. Easy to cook and delicious.
Potatoes have never looked as good as this!!! Beautiful ?
Thank you Marisa
Looks delicious! I’ve never used fenugreek leave, so now I’m curious about them. Will definitely try to find them.:)
Thanks Ronit. Fenugreek leaves with potatoes are great in flavour, you will love it.
What is that crunchy food on top? Only you can make potatoes look so amazing!
Thank you Kathryn. It’s a small pappadom on the top.
You made the dish gorgeous. As always awesome presentation and great recipe.
Thanks a lot Sujata. Your encouragement is always appreciated!!
??
You are most welcome!
It looks and sounds amazing. I’m definitely going to give this a try
A great alternative for mash potato scented with spice’s. You will love it.
I am intrigued by the use of mango powder. It sounds absolutely delicious and it looks stunning ?
Thank you Petra.
The combination of flavours is just amazing as always ?
Yes it is Kreso. It was delicious!
This is so inviting Sumith!! I wonder who gets to sample all the truly beautful food you make…
Thank you Rhonda for this beautiful bunch of words. You will be invited one day!!??
Yum! This looks so tasty Sumith! Thanks for sharing! ?
Thanks for this beautiful words Lili
Hi! Sumith…I was going through your recipes. You are very creative and you have that niche….no doubt amazing. After seeing your recipes i realized i really have to go very far.
Thank you Aritika. Non of us are perfect, practice makes us perfect!
So true…
Wow!!!That looks so yummy ? Great presentation Sumith??
Thanks a lot Anusha
Looks delicious! Your plating is so beautiful!
Thank you Susan.
I have never seen Fenugreek leaves here, only the seeds only the seeds. I have to admit I haven’t used the often as it is not a spice I am used to. Your dish sounds delicious and it looks beautiful! 🙂
Petra we use it like spinach. Give it a try, may be you will like it.