Aloo Methi Sabzi | Potato and Fenugreek Curry | Winter Special Dry Sabzi | Easy Indian Veg Recipe | Simple Aloo Recipes | Homemade Methi Aloo | Vegetarian
Aloo Methi Sabzi is a nourishing, homestyle Indian vegetable dish that highlights the humble potato paired beautifully with fresh fenugreek (methi) leaves. This easy recipe is a winter favorite and a go-to for those looking for easy to cook simple recipes that bring out the natural flavor of seasonal greens. The basic homemade version uses everyday ingredients like cumin, turmeric, garlic, and green chili, making it a delicious recipe that’s as healthy as it is comforting. Perfectly sautéed potatoes soak in the earthy bitterness of methi, resulting in a well-balanced vegetarian recipe that works wonderfully with hot phulkas, parathas, or plain dal-chawal. Ideal for lunchboxes, weekday meals, or as part of a traditional thali, this dry sabzi is light, fragrant, and easy to prepare in under 30 minutes. A perfect example of how minimal ingredients can deliver maximum flavor—this is classic Indian cooking at its best.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
2
INGREDIENTS
- 1 ½ Cups Boiled Chopped Potatoes
- 1 ½ Cup chopped Methi leaves
- ¼ cup chopped onions
- ¼ cup chopped tomatoes
- ½ tsp ginger garlic paste
- 2 tbsp chopped coriander
- ¼ tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp coriander powder
- ½ tsp garam masala
- ¼ tsp jeera
- Pinch of hing
- 1 tbsp oil
- Salt to taste
METHOD
- In a pan heat oil and sauté jeera, hing, ginger garlic paste with onions and tomatoes.
- Add in salt to taste and cook for a minute.
- Add in the spices, methi leaves and cook for 2 minutes.
- Mix in boiled potatoes and cook for 2 minutes.
- Top up with chopped coriander and serve hot.
