Homestyle Aloo Methi is a quick Gluten Free, Vegan Side dish for Roti or Parathas. Made with seasonal fresh fenugreek and mild spices.
Today we have the evergreen Aloo Methi (potato and fenugreek leaves) stir fry. It’s probably a combo that steals hearts across regions and age groups, and therefore made in a zillion ways. I love the way my mom makes it, and that’s captured in this post today.
Winter Produce brings the best of fresh legumes like Choliya (a.k.a) Harbhara / Hara Channa / Fresh Green Chickpeas which we use in this curry, and fresh herbs and greens like Methi (or Fresh fenugreek) which we use abundantly in Sambhar / Stir fries / Cheela / Variety Rice / Dhokla / Methi Pakora (deep fried fenugreek leaves fritters). We also get Palak (spinach), Sarson (mustard leaves) which gets made into this family fav Sarson ka Saag.
Other dishes we make with greens are:
- Palak Thepla (spinach spiced flatbread)
- Pudina Thepla (Minty flatbread)
- Agatha Keerai Poriyal (Agashi Soppu Palya)
- Soppina Huli (greens sambhar)
- Methi Chaman (a Kashmiri dish with fresh fenugreek + Paneer – an absolute fav!!)
- Sukhi Aloo Methi (dry potato – methi leaves stir fry)
- Menthe Bataani Bhaath (Methi Leaves + peas flavoured rice)
- Methi Pakora (deep fried fenugreek leaves fritters)
- Sarson ka Saag (eternally Punjabi fav!!)
- Methi Matar Malai – a low fat version of fenugreek and peas in a low fat gravy
- Methi Masala Dal – an aromatic fenugreek + lentil curry
…..and many more….
Tips to make the BEST Aloo Methi Sabzi:
- Use the freshest greens available, if fresh is not available, sub with frozen, with slightly varying results
- Cook the potatoes till fork tender, not mushy. We use the potato with the peel on (and the potatoes well scrubbed). You may peel the potatoes if you like.
- Do not overcook the greens, just let it wilt. Else the freshness will be lost.
- Add a teeny weeny pinch of sugar when the greens are cooking, it helps retain that vibrant colour
- Addition of onions is totally optional. On the days we don’t use onions, we simply skip them, with no difference.
- Addition of homemade Sambhar powder here is entirely optional. This is the way my mom taught me, and we love the kick that this powder adds. You can skip if you like.
Serving suggestions with Aloo Methi, and how to use leftovers..
Makes an excellent side dish for Hot rotis / Dal + rice or even curd rice. If I (and if I ever) have leftovers, which is a rarity, I use it as a filling for parathas or sandwiches the next day, and that tastes awesome as well 🙂
Other methi / spinach leaves based dishes
Vegan Methi Matar Malai | No Milk or Cream required
Vegan Methi Malai Matar is a delicious Vegan Curry made with fresh fenugreek leaves and peas. Served with Roti / Rice
Check out this recipe
Jain Style Corn Palak
Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice.
Check out this recipe
Lauki Methi Kofta Curry
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.
Check out this recipe
Methi Muthia
A low calorie steamed and stir fried snack with fenugreek (methi) leaves and basic kitchen spices. Vegan too.
Check out this recipe
How to make Aloo Methi Gobhi – Potato stir fry with Fenugreek leaves and fresh cauliflower | Vegan, GF recipes
Aloo Methi Gobhi is a delicious Gluten free, Vegan Side made with potatoes, Cauliflower and fresh fenugreek leaves. Served with Flat bread or rice.
Check out this recipe
Oats Methi Dhokla
Oats Methi Dhokla is a spongy, soft and steamed snack using Oats and fenugreek leaves. Served with Green chutney or some sauce.
Check out this recipe
Prep time : 15 mins, Cook time : 15 mins, Serves : 4
Served in this Mini thali : Wholewheat Ajwaini Chapati (Carrom seeds flatbread), Sukhi Aloo Methi, Salad
What you need to make Sukhi Aloo Methi
- 600 grams Potato
- 2 cups Fenugreek leaves (fresh, packed)
- 1/4 cup Green peas (fresh, blanched, optional)
- 1 onion, minced fine (opt.)
- 1 tsp Salt
- 3 tsp Oil
- 1/2 tsp Split black gram (Urad dal)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1/2 TBSP Red chilly powder
- 1 tsp Garam Masala powder
- 1/2 tsp Homemade Sambhar powder (opt.)
- 1 tsp Dry mango powder(sub with 1/2 tsp of thick tamarind paste)
- 1 tsp Jaggery (grated, optional)
PIN FOR LATER
How to make Aloo Methi:
- Boil (or pressure cook) and peel potatoes, cube them into required shape or slightly crumble them, but not mashing them.
- Blanch peas if using them – we love them so we do add a handful.
- Clean wash and chop the methi (fenugreek leaves) finely.
- In a pan, heat oil. Splutter cumin and mustard seeds, add onion. saute for 2 mins till it turns translucent.
- Add turmeric and chopped fenugreek leaves. saute for 3-4 mins.
- Add a pinch of salt , sprinkle little water (2 tsp) and cook for 5-6 mins till slightly wilted.
- Now add the slightly mashed / cubed boiled potatoes, blanched peas, all spice powders and jaggery.
- Saute for further 2-3 mins till dry and all water evaporates.
- Serve hot with Rotis / Rice
Sukhi Aloo Methi | Potato and Fenugreek leaves stir fry | Vegan and GF
Homestyle Aloo Methi is a quick Gluten Free, Vegan Side dish for Roti or Parathas. Made with seasonal fresh fenugreek and mild spices.
Equipment
- Pressure Cooker
- Thick Bottomed Pan
Ingredients
- 600 grams Potato
- 2 cups Fenugreek leaves fresh, packed
- 1 medium Onion finely minced, optional
- 1/4 cup Green peas fresh, blanched, optional
- 1 tsp Salt
- 3 tsp Oil
- 1/2 tsp Split black gram Urad dal
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1/2 TBSP Red chilly powder
- 1 tsp Garam Masala powder
- 1/2 tsp Homemade Sambhar powder opt.
- 1 tsp Dry mango powder sub with 1/2 tsp of thick tamarind paste
- 1 tsp Jaggery grated, optional
Instructions
- Boil (or pressure cook) and peel potatoes, cube them into required shape or slightly crumble them, but not mashing them.
- Blanch peas if using them – we love them so we do add a handful.
- Clean wash and chop the methi (fenugreek leaves) finely.
- In a pan, heat oil. Splutter cumin, urad dal and mustard seeds, add onion. saute for 2 mins till it turns translucent.
- Add turmeric and chopped fenugreek leaves. saute for 3-4 mins.
- Add a pinch of salt , sprinkle little water (2 tsp) and cook for 5-6 mins till slightly wilted.
- Now add the slightly mashed / cubed boiled potatoes, blanched peas, all spice powders and jaggery.
- Saute for further 2-3 mins till dry and all water evaporates.
- Serve hot with Rotis / Rice
Notes
Tips to make the BEST Aloo Methi Sabzi:
- Use the freshest greens available, if fresh is not available, sub with frozen, with slightly varying results
- Do not overcook the greens, just let it wilt. Else the freshness will be lost.
- Add a teeny weeny pinch of sugar when the greens are cooking, it helps retain that vibrant colour
- Addition of onions is totally optional. On the days we don’t use onions, we simply skip them, with no difference.
- Addition of homemade Sambhar powder here is entirely optional. This is the way my mom taught me, and we love the kick that this powder adds. You can skip if you like.
Tried this recipe?Let us know how it was!
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Wow Aloo methi is my go to recipe when I have tons of methi. Lovely pick!!
Very classic aloo-methi. Love it any time.
Wonderful platter there, aloo methi makes me hungry.
Such an healthy stir fry..good one!
Aloo methi is all time favorite.Looks tasty.
So true, potato can be made in so many ways. I love this methi potato fry.
Love aloo methi any day. This recipe is slightly different. I have never added peas and jaggery. Sounds interesting. Will try it next time.
Thanks Sarika
I had just enough methi this week and was wondering what to do with it. Your recipe turned out not only delicious, but added to the portion size so could do one dish with phulkas today.
yay! thanks for trying this out. and so glad it worked so well for you!
i had picked up methi leaves yet again and was wondering what to make thanks to you our lunch was delicious and filling. Just right for me to get some more methi leaves again.
that sounds great Archana. thanks for trying this
Love aloo methi sabji. We usually make it to go with shrikhand or aam ras. Would like to try out your version with the South Indian tempering and onion.
oh wow aloo methi with aam ras 🙂 that’s a combo my kids would like too
Love methi aloo subzi, with fresh methi in the market, this is a must try! I too love adding sambar powder to such dry subzi’s. Love this dry subzi can be paired with both roti and rice
yes Priya, this too goes with rice.
This is our favorite subzi kalyani! Love methi aloo, such an easy recipe to make during the morning rush and packs so well in school dabbas! Adding sambar powder is such a classic step, will try that next time i make!
thanks 🙂 please do try the sambar powder – am sure you would like it..
A classic recipe with vendaya keerai. I add sambar powder to some dry subzi too and this combo of aloo, methi and sambar powder must be very delish. I would like to pair it with rice 😍
yes, Veena. Tastes yum with both chapati and paruppu sadham
We make the aloo methi in this way but I have not tried by adding sambar powder in it will try it next.
thanks Renu. Sambar powder is a game change for us, hope you like it too!
Love this aloo methi sukhi sabji, the fragrance of fresh fenugreek leaves in it is so good. I usually make it without onions, next time will add it.
Thanks, Jayashree. We make it both with / without onions and they both taste equally good