Aloo Methi ~ Fenugreek Potato Fry


by: Flavours Unlimited

Aloo Methi or Fenugreek Potatoes when cooked with tomatoes leaves a nice aroma both inside and outside the house and sure going to water everybody’s mouth including your neighbors . Do not get shocked if somebody peeks from the kitchen window to ask what’s cooking :P


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 3-4

Ingredients Quantity

2 bunch leaves Methi or Fenugreek

2 big small Potatoes and cut into size

1 big Onion Chopped

3 big Tomato Chopped

2 big Green Chili Chopped

7 Garlic Crushed

2 tbsp Sunflower Oil

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1 tsp Turmeric Powder

1 tsp Red Chili Powder

1 tsp Coriander Powder

Salt To Taste

Nutrition Facts
Aloo Methi ~ Fenugreek Potato Fry

Servings Per Recipe: 3

Amount per Serving

Calories: 175

  • Total Fat: 10.5 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 82 mg
  • Total Carbs: 19.5 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 7.1 g
  • Protein: 3.9 g

how is this calculated?

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1.  Heat Oil in a pan.

2.  Add mustard seeds and allow it to splutter.

3.  Add cumin seeds, green chilies, garlic and turmeric powder.

4.  Add onions and cook till brown.

5.  Add tomatoes and cook till spices leave oil.

6.  Add potatoes, chopped methi leaves, coriander powder and mix well.

7.  Cover and cook on low flame for 10 minutes.

8.  Remove the lid, add salt and mix well.

9.  Cover the lid and cook for 5 minutes on high.

10.  You can cook more depending on the consistency you want.

11.  Some prepare it completely dry while some like it with a little juice.

12.  Aloo Methi is ready to serve.

13.  Note : Adding tomatoes cuts the bitterness of methi

Cooks' note:
Note : Adding tomatoes cuts the bitterness of methi

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