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Aloo Methi Subzi

Aloo Methi

Aloo Methi Subzi
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Course Main
Cuisine Indian
Servings 4 people


  • 3-4 Potatoes (Medium size)
  • 2-3 Cups Chopped Fenugreek Leaves or take 250gm bunch
  • 1" Fresh Ginger Piece
  • 1-2 Green Chilli
  • 1 tsp Cumin Seeds
  • 2 tbsp Oil
  • Salt as per taste


Cleaning and Sorting Fenugreek Leaves

  • Separate the fenugreek leaves from the thick stems and root. You can keep the tender stems
  • Wash leaves in running tap water 3-4 times or till all the dirt goes away.
  • Keep leaves on a colander/sieve to drain off extra water.

Cook Aloo Methi

  • Wash nicely and peel potatoes.
  • Cut into 1" cubes. You may cut into small pieces. Keep potato cubes soaked in water till you prepare fenugreek leaves.
  • Finely chop fenugreek leaves, use a food processor or chopper if you have.
  • Heat oil in a kadhai or heavy bottomed pan. If using mustard oil, heat oil till starts to give slight smoke. Switch off the gas and let the oil cool a bit.
  • Add cumin seeds in hot oil, once the seeds crackle add ginger and green chilli.
  • Add cubed potatoes and sauté for 2-3 minutes.
  • Add chopped fenugreek leaves and salt as per taste. Mix well cover and cook the veggie.
  • Keep on stirring in between and keep the flame to medium low so that subzi doesn't burn at bottom. Cook till potatoes are soft and tender. You can use a fork to check cooked potatoes.
  • Switch off the gas and serve hot with chapatis/parathas or dal rice.


For Gluten-free version, use Gluten-free asafetida or skip it.
You can also add dried fenugreek leaves if fresh leaves are not available, add 2 tbsp of dried leaves which will be almost equal to the 3-4 cups of fresh leaves.
You make skip ginger if you want.
If not using green chillies you can use red chilli powder as per taste if you like your veggie to be spicy.
Keyword Aloo Methi Ki Subzi