Methi Aloo (Stir-fried Potatoes with Fenugreek Leaves)

I tasted this side dish for the very first time only after I moved to Hyderabad. My SIL used to prepare this and I began to like it a lot. She is the one who taught me to prepare this. This dish makes a perfect combo with curd rice in summer! It also makes a great subji for rotis!

Methi Aloo


  • 4 medium sized potatoes (pressure cooked for 3 whistles, peeled and cubed)
  • 3 tbsp oil
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 4 red dried chillies
  • 2 small onions chopped
  • 4 cloves of garlic crushed
  • 3 cups of fresh fenugreek leaves
  • 1 tsp turmeric powder
  • 2 tsp chilly powder
  • Salt to taste


  • In a pan, temper the mustard seeds, fenugreek seeds and dried chillies.  As mustard seeds begin to crackle, add the onions and garlic. Saute it until it turns slightly brown.
  • Add the fenugreek leaves, allow it to cook with the onions and wait till it shrinks into half of what it was.
  • To this add salt, turmeric powder and chilly powder. Give it a mix.
  • Now add the chopped pressure cooked potatoes. Stir fry it for 10 mins on low flame.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s