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4 from 1 vote

Aloo Methi Subzi ,Potato and Fenugreek stir fry

Aloo methi -A simple and flavourful stir fry of fresh fenugreek and potatoes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch box Recipe, Main Course, Side Dish, Tiffin recipes
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aloo, aloo methi, bhujiya, methi
Servings: 4
Author: Anjana Chaturvedi


  • 3 Potatoes / Aloo chopped
  • 3 cup Fresh Fenugreek / Hari Methi finely chopped*
  • 1 Tomatoes / Tamatar chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder ( optional )
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Mango Powder / Amchoor Powder
  • 1 tsp Salt / Namak


  • 2 Green Chillies / Hari Mirch
  • 3 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera


  • Remove the hard stem of fenugreek,use only the leaves and tender stems.
  • Wash them well with water and then chop finely.
  • Scrub and wash potatoes and chop into cubes(peeling the potato skin is optional)
  • Heat oil in a heavy bottom pan or a nonstick pan and add cumin seeds,when seed start crackling add chopped green chilies.saute for few seconds.
  • Add turmeric, chopped potatoes and salt,mix well and cover and cook on low heat for approx 2-3 minutes or till half done.(no need to add water for cooking,potato will cook in the steam)
  • Now add chopped fenugreek and tomatoes.mix well,cover and cook on low heat.
  • Keep stirring in between 2-3 times.so it will not burn or stick in the bottom of the pan.
  • When almost done ,add chili powder and mango powder,mix gently.
  • Cover and simmer for a minute.
  • Serve hot with rice or roti or can also stuff in the sandwiches and roll


Serving suggestions- serve as a side dish with rice or roti, or use as a stuffing for parathas.
If fresh fenugreek is not available then use kasoori methi-soak 1/2 cup kasoori methi in water for 5 minutes,squeeze the extra water and add at step 6.