Alu methi recipe, How to make Alu methi subzi

  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m

In India, fresh methi leaves are very widely consumed for their many nutritional benefits, but apart from this fact, methi is also consumed for the terrific flavour that it imparts to food.

Alu methi is a generally a dry dish. The mild bitterness of  fenugreek is beautifully set off by the potatoes.

This recipe can either be made with raw potatoes or boiled potatoes.

I tend to use boiled potatoes, because I find it a much faster way to cook.


Methi (fenugreek) leaves- 1 bunch- 2 cups

Potatoes- 3 medium

Turmeric powder- 1/4 tsp

Chilli powder- 1/2 tsp

Garlic cloves- 2

Coriander powder- 1/2 tsp

Salt- to taste

Oil- 1 tbsp


First boil the potatoes. Peel and cut into big pieces when cool.


Get the freshest bunch of methi( fenugreek) leaves you can find.


With your thumb and index finger, break off the tender part of the stem along with the leaves and discard the remaining stem with roots. You might have some leaves on the lower part of the stem. Take them as well if they are green.

Wash and rinse in several changes of water. The water might tend to turn green , but that is a normal phenomenon while washing greens.


Now for the cooking. Take 2 cloves of garlic and smash with something heavy. This helps flavour the vegetables. Garlic and methi go so well together. Lots of people cook with mustard seeds as well, but I find that garlic really lifts the flavours of the dish.


In a kadai(wok), heat some oil. When hot, add in the garlic, Fry till brown. Do not let it turn black, or it will become bitter.


Now add in the potatoes. Add the spices, salt and fry well, till the potatoes are nicely friend and covered in spices.


Add in the methi leaves. Mix well. Cover and cook. It might seem like a mountain of greens, but you will be surprised at how much they reduce on cooking.

Do please be careful with the amount of salt therefore. If you feel the need, the salt can always be adjusted later.


You will find that the methi leaves reduce a lot and just about cover the potatoes. Add another teaspoon of oil at the end and give it a nice stir. It gives the dish a lovely sheen.

This recipe is my son’s favourite and is best served with roti or paratha.

Any leftover vegetable can be converted into a sandwich or stuffing for paratha, it tastes great.

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