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Aloo and Methi Sprout Curry

Fenugreek seed sprouts and potato stir fry
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dry curry, health food, Side Dish
Cuisine: Satvik Food, Uttar Pradesh Cuisine
Keyword: aloo methi, aloo methi sprout sabzi, methi sprouts
Servings: 5 person
Author: Anjana Chaturvedi


  • 4 medium Potatoes / Aloo
  • 4 cup methi sprouts
  • 1 tsp Mango Powder / Amchoor Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • 3 tbsp Cooking Oil
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Green Chillies / Hari Mirch chopped


  • Wash methi sprouts with enough water and then drain the water well.
  • Wash and peel the potatoes and chop into medium size pieces
  • Heat oil in a heavy bottom pan and add the cumin seeds
  • When cumin seeds start to crackle then add the chopped green chilies.
  • Add turmeric, chopped potatoes and salt and mix well.
  • Cover with a lid and cook on low heat till they are almost done.
  • Now add the sprouts,chili powder and sprinkle 2 tbsp of water and mix well.
  • Cover with the lid and simmer till potatoes are done.
  • Add the mango powder and mix well.
  • Cook for a minute and then serve.


Serving suggestions - serve with roti,daal-rice or can use as a stuffing in sandwiches.