Aloo Methi

This classic North Indian dish finds its own place in pan-Indian fare.

Quick, simple and nutritious; Aloo Methi is a dry ‘subzi’ packed with flavour which goes perfectly well with parathas or phulkas and kadhi.

Here’s my take on this fav sabzi ..

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Prep Time: 20 min     Cooking Time: 12 min       Serves: 6 portions

3 tea cup potato (boiled and diced)
11/2 tea cup fenugreek (methi) leaves
1 tea cup tomato (finely chopped)
3/4 tea cup onions (finely chopped)
1 tbsp garlic (finely chopped)
1 tsp kasuri methi
1 tsp cumin seed
1 tbsp ghee
2 tbsp oil
3 green chilli
3 tsp red chilli powder
2 tsp coriander powder
1/4 tsp  turmeric powder
1 tsp gram masala powder
Salt to taste


  1. Heat the oil and ghee together 
  2. Add cumin seed, green chilli & garlic and sauté it for minute
  3. Add the onion and Kasuri methi and sauté it until the onion is translucent 
  4. Add the tomato and heat it until it is soft
  5. Add the methi and coriander leaves and sauté it for minute
  6. Add all the spices and heat for a minute
  7. Add very little water
  8. Add the potato and mix well
  9. Serve hot with any type of Indian flat bread

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