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Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

Aloo Methi Sabzi / Potato & Fenugreek Stir Fry. Healthy, Indian style Vegan,Simple curry with leafy greens. Rich in iron and calcium.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Keyword: aloo menthaku koora, aloo methi fry recipe, Aloo methi sukhi sabzi, potato fenugreek stir fry recipe
Servings: 4
Author: VegCookBook by Praveena



  • 4 count Potatoes / Aloo (medium size)
  • 1 cup Methi / Fenugreek Leaves / Menthaku
  • 2 cups Water (to boil potatoes)
  • 3 tablespoons Cooking Oil
  • 4 count Green Chillies / Mirchi
  • 1 tablespoon Whole Cumin / Jeera
  • 10 count Curry Leaves / Karivepaku (optional)
  • 1 teaspoon Red Chilli Powder / Kaaram
  • 1 teaspoon Cumin Powder / Jeera Powder
  • ½ teaspoon Turmeric Powder / Pasupu
  • 1 tablespoon Lemon juice (optional)
  • 2 teaspoons Salt (or as per taste)


  • TO BOIL POTATOES:  (skip this if you have pre-boiled)
  • Wash, peel the skin of potatoes and dice them into cubes. 
  • Take them into a suitable vessel, fill with water until they sink.
  • Put it on stove top / in microwave and boil until they soften. Takes 10-12 mins. (I used my microwave)
  • In the mean while, separate methi leaves from twigs, wash the leaves thoroughly.
  • Now, put a frying pan on stove top under medium flame, add the cooking oil, slit green chillies, curry leaves and whole cumin / jeera. Saute them.
  • Transfer all the methi / fenugreek leaves (thoroughly washed), into the pan. Fry them by stirring continuously.
  • Add Red Chilli Powder, Cumin / Jeera Powder, Salt and Turmeric powder into the pan.
  • Add all the boiled potato cubes into the pan.
  • Mix everything thoroughly such that the spices are well coated throughout each and every piece.
  • Keep it on flame for about 2 more mins,sprinkle the lemon juice and then transfer into a serving dish. Done!!


Please see the MAIN POST for step wise pics and recipe tips.