Methi aloo sabji

A common dish in winters in all North Indian home is Methi aloo ki sabji. It is a dry sabji that goes well with chapatis or parathas.

Servings: 4 

Aloo methi

Aloo methi


Methi leaves: 2 cups

Potatoes: 2

Green chili: 1 chopped

Salt: to taste

Red chili powder: 1/4 tsp

Jeera powder: 1/4 tsp

Turmeric powder or haldi powder: 1/2 tsp

Asafoetida or heeng: a pinch

Mustard oil or any other oil: 2 tbsp


1. Rinse fenugreek or methi leaves in water. Chop the leaves.

2. Wash, peel and chop potatoes in cubes.

3. Heat oil in a kadai. Add heeng and potato cubes and let them fry for a minute or two till they become crispy.

4. Add fenugreek leaves or methi leaves. Add salt and haldi powder. Mix and cook on high flame for 5 minutes so that water has dried up.

5. Then cook by covering it with lid so that potatoes and methi gets cooked . It will take about 7-8 minutes on medium flame. Stir in between.

6. Add red chili powder and jeera powder and mix well .

7. Serve hot with chapati or paratha.


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