Punjabi Aloo Methi Ki Sabzi


Methi Aloo is a famous & well-known Punjabi dish. Methi is bitter in taste so sometimes it takes a while before the taste develops for the these greens, so it’s best cooked with potatoes it nullifies the bitter taste to a great extent.

Methi has numerous health benefits, it reduces cholesterol, it helps in controlling blood sugar for diabetics, helps reduce the risk for heart problems and also it helps in loosing weight. With aloo (potato) which takes away the bitterness a lot and gives it a delicious taste. It’s a win-win veggie, definitely worth trying!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

20 mins                    20 mins                     40 mins                     2-4 Serving


Fenugreek (Methi) leaves – 4 cups or 800 grams

Potato (aloo) – 1 ½ cup or 500 grams(boiled, peeled & chopped)

Onion – 1 small finely chopped

Garlic cloves – 1 minced

Ginger – 1 teaspoon grated

Tomato – 1 chopped

Green chili – 1 small chopped

Salt per taste

Cumin seeds (jeera)- ¼ teaspoon

Coriander (dhania) powder – ¼ teaspoon

Turmeric powder (haldi)– 1/8 teaspoon

Garam masala (mixed spices) – ¼ teaspoon

Dried whole red chili – 2

Extra virgin olive oil – 2 tablespoons


  • Wash a few times and finely chop the fenugreek leaves, then pressure cook and squeeze to take out all water. Keep aside along with the water left over from boiling the fenugreek leaves.
  • Heat oil in a pan, add cumin seeds & whole dried red chili. When cumin seeds start to crackle add onion, ginger & garlic. Sauté till they start getting brown. Add chopped tomato. Fry for another 2-3 minutes.
  • Now add the chopped boiled potato and stir fry for 5-7 minutes. Then add chopped fenugreek leaves, dry spices & salt. Stir fry to another 10 mins together.

Note: This dish can either be taken directly with roti or parantha or as a side dish with dal & chapatti, rice.

Happy Cooking!!

Post by Sheel Khanna


Picture courtesy:

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