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Sabzi (vegetables)Punjabi recipes

Methi Aloo Recipe

آلو میتھی بنانے کا طریقہ

Punjabi aloo methi: potatoes fried with garlic and cumin, then tossed with a big bunch of fresh fenugreek until wilted, dry and fragrant.
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Illustration of Methi Aloo

Prep

25 min

Cook

25 min

Total

50 min

Serves

4

Difficulty

Easy

Spice

Mild

When fresh methi arrives in winter, aloo methi is on the table in most Punjabi homes within a week. The leaves are pleasantly bitter and very aromatic, and potatoes give them something soft to cling to. It is cooked dry with lots of garlic and no tomato, so the methi flavour stays clear.

Ingredients

4 servings

For 4 servings

Measures

Method

  1. Pick the methi leaves off the stems, discarding the thick stalks. Wash well, drain, chop and rub with half a teaspoon of salt. Leave for 15 minutes, then squeeze out the green liquid; this takes the edge off the bitterness.

    ⏱ 15 min

  2. Heat the oil in a wide pan on medium heat. Add the cumin, then the garlic, and fry until the garlic is pale golden. Add the onion and fry until soft.

    ⏱ 5 min

  3. Add the potatoes, green chillies, salt, red chilli, turmeric and coriander powder. Stir well, cover and cook on low heat, stirring now and then, until the potatoes are just tender.

    ⏱ 12 min

  4. Add the squeezed methi and stir it through. Cook uncovered on medium heat, stirring, until the methi has wilted, darkened and any moisture has dried off.

    ⏱ 7 min

  5. Sprinkle the amchur, if using, toss and serve.

Tips for the best result

  • Methi shrinks a lot. What looks like a mountain of leaves becomes about a cup once cooked.
  • If you like it less bitter, mix in a handful of spinach with the methi.

Common mistakes

  • Using the stalks. Methi stems are tough and much more bitter than the leaves.
  • Forgetting the salt already rubbed into the methi and oversalting the dish.

How to serve

Serve with roti or paratha and a bowl of daal or yogurt.

Storing and reheating

Keeps 2 days in the fridge. Reheat in a dry pan. Not good for freezing.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
275kcal
Protein
4g
Fat
17g
Carbs
28g
Fibre
3.8g
Sodium
740mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (75% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 27

Whole dish ≈ Rs 105 · 73% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Methi Aloo: questions people ask

How do I make aloo methi less bitter?

Use leaves only, salt and squeeze them before cooking, and add a little amchur or a pinch of sugar at the end.

Can I use kasuri methi instead of fresh?

Not as a swap. Dried methi is a seasoning; 2 tablespoons will flavour the potatoes, but you won't get the leafy texture of the fresh dish.

Serve it with, and similar recipes

All sabzi recipes

Read this recipe in Urdu: آلو میتھی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/methi-aloo · Handi, DanixSoft