This easy aloo methi sabji is an easy stirfry recipe perfect for a weeknight dinner made with fresh or frozen fenugreek leaves, potatoes, and just a few spices!
Some recipes seem simple but are wholesome and comforting all at the same time. This aloo methi sabji is one of the most popular vegetarian stir-fry dishes!
What is fenugreek?
Fenugreek is a plant that can be used as both an herb and spice.
We’re using the fresh fenugreek greens or leaves in this recipe for a stir-fry.
You’ll find that fenugreek seeds are used as a spice in some curries, like in our chana aloo masala.
Dried fenugreek leaves are also a great finishing spice for many curries or stir-fries like Kat-a-Kat or in other dishes like this Masala Puri.
Fenugreek has a unique taste. It is tangy, slightly bitter, and very aromatic.
Fresh fenugreek is best for recipes like this aloo methi sabji or methi thepla.
Easy Aloo Methi Stir-fry!
This Aloo Methi Sabji is the perfect recipe if you’re short on time, but craving something wholesome and flavorful.
In this recipe, the methi (fenugreek) pairs well with the potatoes, garlic, and tomatoes, for a simple curry that doesn’t need a lot of ingredients.
Recipes you’ll love
If you’re looking for easy vegetarian recipes, here are some of our favorites:
- Aloo Gobi – Pakistani Cauliflower and Potato Curry
- Egg Curry Recipe with Potatoes
- Pakora Kadhi: Yogurt Curry with Fritters
- Bhindi Masala
Ingredients & Notes
- Fenugreek or methi – this recipe works with both fresh or frozen fenugreek, whichever you prefer. Fresh methi will take a little longer to cook down.
- Potato – cut the potato into small bite-sized pieces for this recipe. The smaller the pieces, the quicker the curry will come together.
- Garlic – sliced garlic adds crunch and flavor. Make sure to use fresh garlic for this recipe for best results.
- Tomatoes – use either fresh or canned crushed tomatoes, whichever you have on hand!
- Ground spices – turmeric powder, cumin powder, coriander powder, and red chili powder are used in this recipe. They perfectly complement the fenugreek and potatoes in this recipe.
- Oil – any neutral oil will work for this recipe. We typucally use canola or vegetable oil when cooking.
How to make Aloo Methi Sabji?
If using fresh methi, take leaves off from stems, wash and drain.
Peel the potato and slice the potatoes into 1/4-inch thick slices, and cut each slice into four pieces. Transfer the potatoes to a bowl of water, so they do not brown.
In a wide pan on low heat, add oil. Once hot, add the sliced garlic and fry it on low heat until golden.
Add the sliced potatoes and cook until tender, 5-7 minutes.
Once the potatoes are cooked, add the fresh or frozen methi leaves. If using fresh methi, cook for a few minutes until some of the moisture has evaporated.
Add in the salt, turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.
Next, add the diced tomato, mix well, and cover to cook for a few minutes until the tomato is softened and well incorporated.
Tips and Serving Suggestions
- Aloo Methi is best served fresh.
- Leftovers can be stored in the fridge for 3-4 days.
This aloo methi sabji is a delicious stir fry recipe that is perfect for a weeknight dinner. We recommend serving with a simple chapati roti or plain Basmati rice.
Or you can serve it as a side for Dal Chawal or Kadhi!
Recipes you’ll love
If you’re looking for more easy weeknight curry recipes, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Aloo Methi
Ingredients
- 2 bunches Fenugreek, fresh or frozen fenugreek leaves (300 gms)
- 1 potato, medium
- 1 tomato, medium diced
- 4-6 cloves garlic, sliced
- 1 teaspoon Turmeric powder
- 1 -½ teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ¼ cup Oil
- Salt as per taste
Instructions
- If using fresh methi, take leaves off from the stems. Wash and drain the methi leaves.
- Peel the potato and slice the potatoes into 1/4-inch thick slices, and cut each slice into four pieces. Transfer the potatoes to a bowl of water, so they do not brown.
- In a wide pan on low heat, add oil. Once hot, add the sliced garlic and fry it on low heat until golden.
- Add the sliced potatoes and cook until tender, 5-7 minutes.
- Once the potatoes are cooked, add the fresh or frozen methi leaves. If using fresh methi, cook for a few minutes until some of the moisture has evaporated.
- Add in the salt, turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.
- Next, add the diced tomato, mix well, and cover to cook for a few minutes until the tomato is soft and well incorporated.
- Serve warm with roti. It can also be served as a side dish for dal or kadhi.