Mamta's Kitchen

Aloo Methi-Potato and Fenugreek Leaves Bhaji/Sabji

Alu Methi Ki Sookhi Bhaji

Mamta Gupta

Methi is and Indian leafy vegetable that looks a little like clover leaves. It is used in various dishes for it's flavour. When added to Carrots, Potatoes, Meat, Chicken and Prawn curries, to Dal and Parathas etc., it gives them a distinctive aroma. Methi is available from most Indian grocers in bunches of fresh leaves, as dry leaves called 'Kasuri Methi' or as frozen. This Particular dish tastes better when made with fresh methi leaves. When using dry methi leaves, reduce the amount to 1/3rd stated. You can grow your own methi leaves very easily, by simply scattering methi seeds (bought from Indian grocers) in prepared soil and covering them with a thin layer of soil. They germinates within days. Serves 4-6.


  • 500 gm. potatoes (tiny new potatoes, when available, are nicer)

  • 1 large bunch of methi leaves.

  • 1 1/2 inch piece of ginger, peeled and grated.

  • 1-2 tbsp. mustard or other cooking oil.

  • 1/2 tsp. cumin seeds.

  • A pinch of asafoetida powder.

  • 1/2 tsp. turmeric powder.

  • 1/4 tsp. chilli powder (adjust to taste).

  • Salt to taste.


  1. Peel & cut the potatoes into small pieces and wash well. If new potatoes are used they need not be peeled.

  2. Clean methi by picking leaves off the stem. Very tender stems can be left in too.

  3. Wash well and chop lightly on a chopping board. Chopping releases the flavour.

  4. Heat oil in a wok or kadhai.

  5. Add cumin seeds (jeera) and a pinch of asafoetida (hing) powder & wait until seeds splutter.

  6. Add ginger and fry a little.

  7. Add methi leaves and fry until they collapse completely and most of the water is absorbed. Frying methi leaves before adding potatoes gives better methi flavour to the dish.

  8. Add potatoes, spices and salt. Stir thoroughly. Turn heat down.

  9. Cover and cook on medium to low heat, stirring from time to time, until the potatoes are cooked. If fresh or frozen methi is used and it is cooked on correct temperature, no additional water is required. However, if it begins to catch or burn, sprinkle a little water, as required.

  10. Once the potatoes are cooked, adjust salt and chillies, raise heat and stir-fry until all water is absorbed and oil begins to separate from the vegetable (vegetable looks shiny).

  11. Serve with dal of choice, a Yoghurt Dish and Chapatties or Plain Parathas.

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