This Aloo Methi recipe is a simple but delicious Indian stir fry made with potatoes, fresh methi leaves, garlic and basic Indian spices. It pairs wonderfully with Indian flatbread such as gujarati rotli .

This simple recipe is naturally vegan and gluten-free.

aloo methi served in a black bowl with two serving spoons - 1
  • Aloo Methi Sabzi recipe Ingredients
  • How to make Aloo Methi Sabji
  • Serving Suggestion
  • Methi Aloo Storage
  • FAQ
  • Other Potato Curry Recipes

Aloo Methi is also known as potato fenugreek leaves stir fry (aloo is the hindi word for potato and methi is fenugreek). Alu methi is a dry sabzi recipe (dry vegetable dish) as it is prepared without a gravy.

Aloo methi ki sabji is a great way to get leafy greens into your diet – the addition of methi to potatoes gives a wonderful unique taste.

I like to add a lot of methi to my sabji but you can add less if you prefer.

In Indian cooking, you can find a great use of fresh fenugreek leaves! I love Bajra Methi Debra , Methi Thepla , Bajra Methi Muthia and curries such as Methi Matar Malai .

Aloo methi sabzi in a indian kadai next to small serving bowl - 2

Aloo Methi Sabzi recipe Ingredients

Potatoes – I have used all rounder regular potatoes but you can use baby potatoes too

Methi – it is important to use fresh leaves here. Dried fenugreek, aka kasoori methi is NOT a substitute for fresh fenugreek

When preparing the methi, discard the thick stem – you want the leaves only. I prefer torn methi instead of chopped methi as chopping methi reduces the nutritional value.

Drain as much of the excess water as possible after washing.

Use the freshest leaves possible to reduce the risk of bitter taste.

You can find fresh fenugreek in Indian grocery stores.

Garlic – use fresh garlic cloves

Tomatoes – I have used fresh chopped tomato. You can omit tomato if you want.

Spice powders: red chili powder, turmeric powder, cumin powder, ground coriander powder, garam masala

Cumin seeds

Dried red chili

Hing – for a gluten-free option check if the hing is suitable.

Oil – I have used olive oil. You can use any other oil of choice including flavoured oils such as mustard oil which is common in North India.

Optional

You can also add mustard seeds to the tempering if you wish.

Aloo methi curry ingredients in small bowls on the kitchen countertop - 3

How to make Aloo Methi Sabji

Heat oil in a pan on medium heat.

Once the oil is hot, add the cumin seeds, dried red chilli and hing.

After a few seconds, add the garlic.

In hot oil cumin seeds, dried red chilli and hing added to the pan to make aloo methi - 4 chopped garlic added to the tempering of potato fenugreek leaves stir fry - 5 chopped potatoes added to the garlic tadka in the pan to make methi aloo - 6

Tip in the diced potatoes and cook covered for 5-10 minutes or until partially cooked.

Add only little water if the potatoes are appearing to burn.

Add the methi along with the tomatoes, spices and salt.

Half cooked potatoes in the pan for the recipe for alu methi - 7 fresh roughly torned fenugreek leaves added to the half cooked potatoes in the pan for aloo methi recipe - 8 wilted methi and aloo in the pan - 9

I like to wait until the methi is wilted to give a more accurate measurement when adding spices.

Switch to a medium-high heat to burn off any excess water that has released.

When you get tender potatoes, turn off the heat.

chopped fresh tomatoes and spices added to the wilted methi and potatoes - 10 salt added to the aloo methi curry - 11 potato fenugreek leaves stir fry is ready in the pan - 12

Serving Suggestion

This alu methi recipe is an everyday meals type of recipe that is perfect mid week.

Dry Aloo Methi is best served with an Indian bread like rotlis and paratha .

A dal such as a basic Yellow dal or Gujarati Dal makes a wonderful side dish along with jeera rice .

Kachumber salad or cucumber raita completes the meal.

Methi aloo served in a bowl garnished with onion slices - 13

Methi Aloo Storage

This methi aloo recipe can be stored in the dridge in an air tight container for up tp 3 days. Reheat thoroughly in the microwave or stove top.

You can also freeze aloo methi subzi in a freezer safe container for up tp 3 months. Allow to thaw then reheat. The texture of the potatoes may

No, dried fenugreek, or kasuri methi, is not a substitute for fresh methi. They have completely different flavour profiles.

Alu methi served with two serving spoon in big bowl - 14

Other Potato Curry Recipes

Aloo Baingan (Eggplant Potato curry)

Aloo Shimla Mirch (Potato Capsicum Stir-fry)

Mixed Vegetable

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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aloo methi served in a black bowl with two serving spoons - 15

Aloo Methi

Equipment

  • 1 pan
  • 1 Spatula

Ingredients

  • 6 cup fenugreek leaves fresh
  • 3 cup potatoes peeled and cubed
  • ½ cup tomatoes roughly chopped
  • ¼ cup oil
  • 1 teaspoon cumin seeds
  • 1 big whole dried red chilli
  • ¼ teaspoon asafoetida hing
  • 2 tablespoon garlic minced
  • 1 tablespoon red chilli powder
  • 1 teaspoon tumeric powder
  • 1 tablespoon cumin powder
  • 2 tablespoon coriander powder
  • ½ teaspoon garam masala powder
  • 1 tablespoon salt

Instructions

  • Heat 1/4 cup oil in a pan on medium heat.
  • Once the oil is hot, add the 1 teaspoon cumin seeds , 1 big whole dried red chilli and 1/4 teaspoon asafoetida .
  • After a few seconds, add the 2 tablespoon garlic .
  • Tip in the 3 cup potatoes (diced potatoes) and cook covered for 5-10 minutes or until partially cooked.
  • Add only little water if the potatoes are appearing to burn.
  • Add the 6 cup fenugreek leaves (methi) along with the 1/2 cup tomatoes , spices 1 tablespoon red chilli powder , 1 teaspoon tumeric powder , 1 tablespoon cumin powder , 2 tablespoon coriander powder , 1/2 teaspoon garam masala powder and 1 tablespoon salt . Mix well.
  • I like to wait until the methi is wilted to give a more accurate measurement when adding spices.
  • Switch to a medium-high heat to burn off any excess water that has released.
  • When you get tender potatoes , turn off the heat.
  • Serve hot .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

aloo methi served in a black bowl with two serving spoons - 16

Aloo Methi

Equipment

  • 1 pan
  • 1 Spatula

Ingredients

  • 6 cup fenugreek leaves fresh
  • 3 cup potatoes peeled and cubed
  • ½ cup tomatoes roughly chopped
  • ¼ cup oil
  • 1 teaspoon cumin seeds
  • 1 big whole dried red chilli
  • ¼ teaspoon asafoetida hing
  • 2 tablespoon garlic minced
  • 1 tablespoon red chilli powder
  • 1 teaspoon tumeric powder
  • 1 tablespoon cumin powder
  • 2 tablespoon coriander powder
  • ½ teaspoon garam masala powder
  • 1 tablespoon salt

Instructions

  • Heat 1/4 cup oil in a pan on medium heat.
  • Once the oil is hot, add the 1 teaspoon cumin seeds , 1 big whole dried red chilli and 1/4 teaspoon asafoetida .
  • After a few seconds, add the 2 tablespoon garlic .
  • Tip in the 3 cup potatoes (diced potatoes) and cook covered for 5-10 minutes or until partially cooked.
  • Add only little water if the potatoes are appearing to burn.
  • Add the 6 cup fenugreek leaves (methi) along with the 1/2 cup tomatoes , spices 1 tablespoon red chilli powder , 1 teaspoon tumeric powder , 1 tablespoon cumin powder , 2 tablespoon coriander powder , 1/2 teaspoon garam masala powder and 1 tablespoon salt . Mix well.
  • I like to wait until the methi is wilted to give a more accurate measurement when adding spices.
  • Switch to a medium-high heat to burn off any excess water that has released.
  • When you get tender potatoes , turn off the heat.
  • Serve hot .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Cucumber Raita is a cooling Indian yogurt dip made with yogurt and grated cucumber. It is served alongside poppadoms, biryani, pulao or any other Indian meal.

Ready with a prep time of just 5 minutes and can easily be made vegan.

A female hand is serving indian cucumber raita using a spoon - 17
  • Ingredients
  • Vegan Raita
  • Pro Tips
  • Instructions
  • Serving Suggestion
  • Storage
  • Other Yogurt Dips

This cucumber raita recipe, also known as kakdi nu raitu , is an Indian accompaniment to so many meals such as curries, paratha and rice dishes.

It’s made with yogurt, cucumber, herbs such as mint, a little sugar and chaat masala.

Mint Cucumber Raita helps cool and balance the heat of the main meal.

Raita is the term for any Indian yogurt dip. You can get different flavours of raita such as Boondi raita, tomato raita and onion raita. Other vegetables can be added such as Butternut Squash Raita which is made with roasted cumin seeds.

You can also make mix fruit raita which has the perfect combination of sweet and savoury.

Dips and sauces are crucial to a complete indian meal in a restaurant. A variation of raita is this Indian Mint Sauce . Other Poppadom dips such as Indian Onion Chutney and Tamarind Chutney are so good with starters!

kheera raita served in a small bowl with a serving spoon - 18

Ingredients

Cucumber – english or persian cucumbers work best as they have thin skin that you do not need to peel.

Yogurt – Greek yogurt works best as it is thick and creamy.

Green chilli

Mint – fresh mint leaves are best. Do not substitute dried mint or use mint sauce

Sugar – raita tastes best with the addition of a little sugar to provide a gentle sweetness

Salt to taste

Chaat masala

Optional:

Whole milk to thin out the raita if you wish

Some choose to add cumin powder or roasted cumin seeds to the raita.

Vegan Raita

To make vegan raita, replace the dairy yogurt for any plain vegan yogurt of your choice.

kheere ka raita served with poppadoms on the side - 19

Pro Tips

Note that the proper recipe for cucumber raita does not contain the addition of coloured spices such as red chili powder. The aim is to keep the raita white and green only.

Grating cucumbers releases moisture so it is worth squeezing the liquid before adding to the yogurt

If you skip draining the cucumber ensure you use a good quality thick greek yogurt to retain some thickness to the raita.

Instructions

Into a bowl, grate cucumber using a large holes of a grater or use a food processor.

Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt.

grated cucumber in a plate to make cucumber raita - 20 grated cucumber placed in a strainer to remove extra moisture from the cucumber to make kheera raita - 21

In a larger bowl, whisk the yogurt if not already smooth. Tip in the grated cucumber, sugar, chopped green chillies, finely chopped mint leaves. Sprinkle over chaat masala and season with a pinch of salt.

Stir well.

You can chill in the fridge before serving or serve at room temperature.

grated cucumber and spices added to the whisked yogurt to make kheere ka raita - 22 cucumber raita served in a small bowl - 23 Cucumber Raitha served in a small bowl and garnished with torn mint leaves - 24

Serving Suggestion

My favourite way to enjoy cucumber raitha is as a side dish to Indian appetizers such as poppadoms and onion bhaji .

Cucumber raita will always go well with Biryanis such as this Paneer Tikka Biryani . Curries such as Matar Paneer go well with raitha.

Serve it alongside Indian kachumber salad or Indian Onion Salad

Add leftovers to a falafel sandwich !

Storage

I find that raita is best consumed the day it is prepared. However, leftovers can be stored in an airtight container and consume the next day.

I do not recommend freezing raitha.

A bowl of kakdi nu raitu served with spoon - 25

Other Yogurt Dips

Authentic Tzatziki

Yogurt Garlic Sauce

Creamy Cilantro Sauce

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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A female hand is serving cucumber raita using a spoon - 26

Cucumber Raita (Raitha)

Equipment

  • 1 grater
  • 1 Strainer optional

Ingredients

  • ½ cucumber
  • 1 cup full fat yogurt Greek yogurt
  • 3 tablespoon mint fresh
  • 2 tablespoon sugar
  • 1 tablespoon green chilli finely chopped
  • ½ teaspoon salt
  • ½ teaspoon chaat masala optional

Instructions

  • Into a bowl, grate 1/2 cucumber using a large holes of a grater or use a food processor.
  • Optionally, place into a clean kitchen towel or muslin cloth and squeeze out the excess water and allow to drain for a minute. Or add directly to the yogurt.
  • In a larger bowl, whisk the 1 cup full fat yogurt if not already smooth. Tip in the grated cucumber, 2 tablespoon sugar . 1 tablespoon green chilli , 3 tablespoon mint Sprinkle over 1/2 teaspoon chaat masala and season with a pinch of salt or 1/2 teaspoon salt
  • Stir well.
  • You can chill in the fridge before serving or serve at room temeprature.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.