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Aloo Methi Sabzi / Potato & Fenugreek Stir Fry

VegCookBook by Praveena
Aloo Methi Sabzi / Potato & Fenugreek Stir Fry. Healthy, Indian style Vegan,Simple curry with leafy greens. Rich in iron and calcium.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4


  • Stove, Frying Pan.


  • 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.
Keyword aloo menthaku koora, aloo methi fry recipe, Aloo methi sukhi sabzi, potato fenugreek stir fry recipe