Aloo Methi Dry Sabji
Aloo Methi Dry Sabji is not only a delightful blend of flavors but also a powerhouse of nutrition. Its health benefits make it a great addition to your regular meal rotation.

1 cup
For 4 people
Difficulty
Easiest
Taste
Spicy
Health Benefits
Improves digestion: Methi leaves are rich in fiber, which helps promote a healthy digestive system and prevents constipation.
Boosts immunity: Fenugreek contains essential vitamins and minerals, including Vitamin C and iron, which enhance immunity.
Controls blood sugar: Fenugreek is known to help regulate blood sugar levels, making this dish a good option for those managing diabetes.
Supports heart health: Potatoes provide potassium, which helps in maintaining a healthy blood pressure level.
Rich in antioxidants: Fenugreek contains antioxidants that can help reduce inflammation and protect the body from oxidative stress.
Promotes healthy skin: The vitamins and minerals in methi and potatoes nourish the skin and help reduce acne.
180 kcal
in 144g
Protein:
3.2g
Fats:
6.2g
Carbs:
28g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
370mg
Aloo Methi is a classic Indian dish made from sautéed potatoes and fresh fenugreek leaves. This flavorful and simple sabji is packed with nutrients and perfect for a light meal. It's a great way to add the medicinal benefits of fenugreek to your diet. Ready in under 30 minutes, this dry sabji is delicious with chapati, paratha, or rice!
Ingredients
4
2 cups Potatoes
1 cup Fresh fenugreek leaves
half cup Onion
1 tablespoon Ginger - garlic paste
half teaspoon Cumin seeds
quarter teaspoon Turmeric powder
half teaspoon Red chili powder
half teaspoon Coriander powder
1 tablespoon Oil
half teaspoon Salt
quarter teaspoon Garam masala
half teaspoon Dried mango powder
2 tbsp Water
Tips
For a crispy texture, cook the potatoes uncovered for the last 3-4 minutes to get a nice golden finish.
Use baby potatoes for a more delicate texture and flavor.
Add a splash of lemon juice at the end for extra tanginess if you don't have amchur powder.
Store leftovers in the fridge for up to 2 days and reheat before serving.
For extra flavor, you can add a pinch of hing (asafoetida) when sautéing the cumin seeds.
Directions
Peel and dice the potatoes into small cubes. Wash and roughly chop the fresh methi (fenugreek) leaves. Set these aside.
In a pan, heat oil on medium flame. Add cumin seeds and let them splutter for a few seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown. This enhances the flavor of the dish.
Stir in the ginger-garlic paste and cook for about 1 minute until the raw smell fades away.
Now, add turmeric powder, red chili powder, and coriander powder. Sauté the spices on low heat for 1-2 minutes to release their flavors.
Add the diced potatoes, mix well, and cover the pan. Allow the potatoes to cook on low heat for 10-12 minutes, stirring occasionally to prevent sticking.
Once the potatoes are half-cooked, add the methi leaves. Stir well and cook for another 5-7 minutes until the potatoes are tender and the methi leaves are wilted.
Add salt, garam masala, and amchur powder. Stir gently to combine all the ingredients. If needed, sprinkle 2 tbsp of water to prevent the sabji from drying out. Cook for another 2 minutes and turn off the heat.
Notes
Individuals with fenugreek allergies: Some people may experience allergic reactions to fenugreek, including skin irritation or gastrointestinal issues.
Pregnant women in the first trimester: Methi contains compounds that may stimulate uterine contractions, so it's advisable for pregnant women to consult a doctor before consuming large quantities.
People with kidney problems: The high potassium content in potatoes might not be suitable for individuals with kidney disease or those on potassium-restricted diets.
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