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Aloo Methi

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Aloo methi is a vegan and gluten-free Indian dish made with sauteed potatoes, fenugreek leaves, and spices. It is usually served with Indian bread and any leftovers can be used to make stuffed flatbread or paratha. It can be made on the stovetop or a pressure cooker like instant pot.
Potato and fenugreek sautéed dish served in a copper bowl.

Aloo methi is a sauteed Indian vegetable dish made with potatoes, fenugreek leaves, and spices. It can be made dry or with gravy.

It is very easy to make aloo methi at home in the pressure cooker like instant pot or on the stovetop. Also any leftovers can be stored, frozen, or used to make stuffed paratha.

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What is aloo methi?

Aloo methi is a popular Indian dish made with potatoes, fenugreek leaves and spices. It is vegan and gluten-free and served with Indian bread like roti, puri, or paratha.

It is usually made as a sauteed dish, known as sabzi, however, it can also be made as a curry with onion tomato gravy.

Aloo methi ingredients

The main ingredients for aloo methi are potatoes and fenugreek leaves. You can use any type of potato, I personally use the red skin ones. Peeled and cubed potatoes are required to make this recipe.

Fresh fenugreek leaves or methi leaves are the best, however if you cannot find the fresh ones, you can also use the frozen leaves which are available in the Indian grocery stores. Look for the frozen leaves and not the cubes, as they can be difficult to work with.

Another option to use instead of the fresh frozen leaves is to use the dry methi leaves also known as kasuri methi. You can soak about 2-3 tablespoon of kasuri methi for 10-15 minutes before adding it to the dish. This will help reduce the bitterness.

Other ingredients are mainly Indian spices found easily in the pantry. Some onions, and ginger garlic paste is added as it gives a nice flavor to the dish. You can also skip it if you are looking for a no onion, no ginger garlic version.

Potato and fenugreek sautéed dish served in a copper bowl.

How to make aloo methi sabji?

Aloo methi sabji can be made on the stovetop or in the instant pot. To make aloo methi on the stovetop, heat a heavy bottom pan on the stovetop on medium heat.

Add oil and once the oil is hot, add the cumin seeds and whole red chili and give it a mix. Add the chopped onions, garlic, ginger, serrano pepper, salt, and saute until the onions are translucent.

Add the spices and the potatoes and give it a good mix. Cook the potatoes until well done, this will take 10-12 minutes. Keep stirring intermittently to ensure that the potatoes do not stick to the bottom of the pan.

Turn off the flame and mix in the fenugreek leaves. Cover the pan with a lid for a minute to ensure the leaves are well cooked.

Aloo methi in instant pot

It is absolutely easy to make aloo methi recipe in the instant pot. The best part is that there is no need to monitor it or continuously stir it to avoid sticking at the bottom of the pan.

To make aloo methi in the instant pot, turn the instant pot on the saute mode. Once the instant pot is hot, add oil, cumin seeds, and whole red chili and give it a mix.

Add the chopped onions, garlic, ginger, serrano pepper, salt, and saute until the onions are translucent. Add the powder spices and mix well. If you want, you can skip the onions, or ginger garlic paste.

collage of 4 images to make aloo methi in the instant pot.

It is best to deglaze the bottom of the instant pot by adding some water which is needed to cook the potatoes. Add the potatoes and give it a good mix.

Cook on high-pressure mode for 8 minutes with the pressure valve in the sealing position. The instant pot will take some time to build pressure and then start counting for 10 minutes.

Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure know to the venting position. Open the lid and add the fenugreek leaves and mix well. Cover with the lid for a minute to ensure that the methi leaves get cooked well.

Potato and fenugreek sautéed dish served in a copper bowl.

Serving suggestions

Aloo methi, just like other Indian sauteed vegetables, is served with Indian bread like puri, paratha, or roti. I personally like to serve it with paneer paratha. It is also served with thali, or Indian platter, with other dishes like dal, curry, rice, and pickles.

Why is aloo methi bitter?

Methi or fenugreek leaves have a slight bitterness. To avoid that bitterness from getting added ensure that you are not using stems along with the leaves. Especially for the fresh methi, you can pluck only the leaves and discard the stems.

If you are using the dried version, kasoori methi, then it is best to soak it in water for 10-15 minutes. This will release a lot of bitterness into the water. While adding to the potatoes, discard the water.

What to do with leftover aloo methi?

Any leftover aloo methi can be stored in the fridge for 3-4 days. It may end up a little bit dry, but you can add some water while reaheating it before serving.

Aloo methi also freezes well. You can allow it to cool down completely and then store it in freezer safe container for upto a month. When you plan to eat it, you can directly thaw it in the microwave and reheat it before serving.

aloo methi.

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📖 Recipe

Potato and fenugreek sautéed dish served in a copper bowl.

Aloo Methi - Instant Pot and Stovetop

Aloo methi is a vegan and gluten-free Indian dish made with sauteed potatoes, fenugreek leaves, and spices. It is usually served with Indian bread and any leftovers can be used to make stuffed flatbread or paratha. It can be made on the stovetop or a pressure cooker like instant pot.
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 6 people
Calories: 178kcal
Author: Alpa Jain

Ingredients

  • 5 cup Potatoes (cubed, about an inch in size)
  • 100 grams Methi leaves (fresh or frozen, thawed)
  • 1 cup Onion (chopped)
  • 2 tbsp Garlic (paste or minced)
  • 1 tsp Ginger (paste or minced)
  • 1 tsp Serrano pepper (to taste)
  • 1 tsp Salt
  • ½ cup Water

Oil and spices

Instructions

Aloo methi in instant pot

  • Turn the instant pot on the saute mode.
  • Once the instant pot is hot, add oil.
  • Once the oil is hot, add the cumin seeds and whole red chili and give it a mix.
  • Add the chopped onions, garlic, ginger, serrano pepper, salt, and saute until the onions are translucent.
  • Add the spices - turmeric, coriander powder, cumin powder, garam masala, and red chili powder and mix well.
  • Add water and deglaze the bottom of the instant pot.
  • Add the potatoes and give it a good mix.
  • Press cancel and come out of the saute mode.
  • Close and lock the lid with pressure valve in the sealing position.
  • Cook on high-pressure mode for 8 minutes.
  • Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure know to the venting position.
  • Open the lid and add the fenugreek leaves and mix well. Cover with the lid for a minute.

Aloo methi on the stovetop

  • Heat a heavy bottom pan on the stovetop on medium heat.
  • Once the pan is hot, add oil.
  • Once the oil is hot, add the cumin seeds and whole red chili and give it a mix.
  • Add the chopped onions, garlic, ginger, serrano pepper, salt, and saute until the onions are translucent.
  • Add the spices - turmeric, coriander powder, cumin powder, garam masala, and red chili powder and mix well.
  • Add the potatoes and give it a good mix.
  • Cook the potatoes until well done, this will take 10-12 minutes.
  • Keep stirring intermittently to ensure that the potatoes do not stick to the bottom of the pan.
  • Add the fenugreek leaves and mix well. Cover the pan with a lid for a minute to ensure the leaves are well cooked.

Notes

  • When cooking on the stovetop, there is no need to use any water.
  • You can use 2-3 tablespoon dry fenugreek leaves (kasuri methi) if you do not find fresh or frozen methi leaves.
  • To use dry fenugreek leaves, soak it for 10-15 minutes in water before adding to the potatoes. Discard the water.
Nutrition Facts
Aloo Methi - Instant Pot and Stovetop
Amount per Serving
Calories
178
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
402
mg
17
%
Potassium
 
808
mg
23
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
55
IU
1
%
Vitamin C
 
38
mg
46
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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