Fenugreek and potato sabzi, popularly known as aloo methi, is a common Punjabi sabzi. It is simple and quite easy to make. The combination of the creamy potatoes and the pleasant bitterness of the fenugreek makes this dish feel unique every time you eat it.


Fenugreek leaves are among the most nutritious green leafy vegetables. This versatile herb belongs to the family of legumes. For many years, it has been a flavoring ingredient in various cuisines. Additionally, it is a common spice in many different cuisines around the world. They give curries and stir-fries a mellow, aromatic, bitter-nutty flavor.

This fenugreek and potato, also known as aloo meethi, is a popular Punjabi subzi. You’ll notice that ingredients used to make this aloo methi dry sabzi like potatoes, fenugreek leaves, curry paste, cumin seeds, and red chilies— are commonly found in almost every kitchen or may easily be located in the local grocery store. The delicious flavor and aroma of aloo methi tempt you to consume an additional chapati or two.

You can scroll down to the recipe card to read how to make fenugreek and potato sabzi, but I suggest don’t skip reading the important information included in the blurb.

See Lentil Oat Dosa and Chickpea Cauliflower Curry

Close up fenugreek potatoes close up in clay pot

Why Make This Fenugreek and Potatoes Recipe?

  • This fenugreek and potato recipe is flavorful, comforting, and very tasty
  • This is a very simple and easy vegetarian or vegan recipe that you can prepare in under 30 minutes.
  • Almost all of the ingredients are simple, readily available, or pantry staples.
  • The ratio of fenugreek leaves to potatoes is excellent.
  • The spices blend used provides a pleasantly warming dish that will please everyone’s taste buds.
  • This sabzi can serve it alone as a dinner with flatbread, roti, naan, or boiled rice.
  • It is healthy and nourishing. KEEP READING HOW?

Is Fenugreek Healthy?

Fenugreek is an intriguing herb with a wide range of applications and potential health benefits. With a balanced ratio of fiber to minerals like iron and magnesium, fenugreek has a healthy nutritional profile.

Good For Weight Management

The leaves of fenugreek are low in calories and abundant in soluble fiber. This makes it perfect for individuals on a diet or limiting their calorie intake because these leaves provide a longer feeling of fullness. In addition to feeling full, you can also lessen the symptoms of heartburn.

Strengthen Your Immune System

The vitamins C, A, and beta carotene in fenugreek leaves are enhanced. This potent combination aids you by strengthening your immune system, which subsequently enables you to combat common diseases. In addition, antioxidant qualities help preserve the beauty and vitality of your skin.

Good For Pregnant Women

According to research, fenugreek may accelerate the weight gain of newborns and the production of breastmilk.

Reduce The Risk Of Diabetes

These leaves are beneficial for metabolic diseases such as diabetes. In one study, Fenugreek leaves helped lower the cholesterol levels of people with Type-1 and Type-2 diabetes. Even non-diabetic individuals can experience a reduction in blood sugar levels after consuming Fenugreek leaves for several hours. This is because these leaves improve the body’s carbohydrate tolerance and insulin function.

Prevents Clotting Disorders

Phenols are present in fenugreek. It is a strong antioxidant that aids in avoiding the formation of blood clots. Blood clots prevent blood flow, cutting off the important organs’ supply of blood. Sadly, this eventually even results in cardiovascular diseases.

Anti-Cancer Features

There are numerous causes of cancer. It involves the abnormal expansion of cells, which can be caused by oxidative stress, genetics, and other factors.

Fenugreek may have anticancer properties. Fenugreek saponins prevent the development of cancer cells. According to the study, it might be helpful for prostate and colon cancer. They have also demonstrated amazing leukemia and bone cancer cures.

Protects The Liver

Fenugreek may lessen the liver’s damage from radical-induced cell death. A poor diet and alcohol consumption could exacerbate the liver disease. The resulting damage may be cirrhosis of the liver. According to studies, fenugreek may lessen the incidence of cirrhosis by lowering enzyme activity and shielding the liver from harm.

Good For Hair And Skin

Fenugreek leaves are a staple in ayurvedic hair care regimens since they are great for your scalp and hair. With continued use, one can begin to notice thicker, fuller hair.

Health Of Female Reproduction

According to studies, fenugreek can make the menstrual cycle easier when the periods are irregular. It facilitates uterine contractions and controls menstrual cycles. Additionally, they could lessen menstrual-related symptoms like fatigue.

Ingredients of fenugreek and potatoes on woode


  • Avocado Oil: Although I usually used avocado oil as it is loaded with healthy fats and is a perfect choice. You can use vegan butter or any other plant-based oil.
  • Cumin Seeds: Among the most delicious spices from India, to give your curries a special smokey flavor.
  • Dried red chilies: Red chili peppers that have been dried are frequently marketed simply as “red chili peppers.” The heat of chili can vary significantly depending on the kind and age of the chili. You should unzip the package and smell the chilies to determine its level.
  • Potatoes: I used Yukon Gold potatoes, also known as yellow potatoes. The reason why I choose these potatoes over russet potatoes is that they have smooth, thin skins that don’t necessarily need peeling. (I did peel them though as seen in the pic, but it’s not necessary if you’re short on time).
  • Fresh fenugreek leaves: It is best to use fresh fenugreek leaves. They are available in almost every local grocery store. The use of frozen alternatives is acceptable in the absence of fresh options but not recommended.
  • Curry paste: You can use store-bought, but I highly suggest making your own as it is safer, more healthy, and budget-friendly as well.
  • Water

How To Make Fenugreek And Potatoes?

  1. First of all, peel and cube the potatoes.
  2. Clean and hand-puck fenugreek leaves.
  3. Now heat some oil in a pan, and fry cumin seeds and dried red chilies.
  4. Now fry the potatoes and add fenugreek leaves.
  5. Sauté the potatoes and fenugreek leaves for about 6-8 minutes on medium heat.
  6. Now add in the curry paste and cook for 2 minutes.
  7. Add in half a cup of water cover and cook on low flame for 15-18 minutes or until potatoes are completely done and the water dries.
  8. Serve and enjoy!

Serving Suggestions

Serve with warm gluten-free naan or any other type of bread such as Gram Flour flatbread, Gluten-Free Breadsticks, Garlic Bread In an Air Fryer, or Gluten-Free Flatbread. You can also use it as a stuffing for parathas after mashing the potatoes with a fork.

Important Notes:

To prepare the perfect fenugreek and potato sabzi, I’d like to share some useful tips:

  • Take a large basin and fill it with the chopped fenugreek leaves. Mix thoroughly after adding a little salt to the methi leaves. Leave this for 15 minutes. Fenugreek is an extremely bitter vegetable, but when sprinkled with salt, the bitterness dissolves into the water. This reduces the bitterness of the fenugreek in your final dish.
  • Try to cut the potatoes into pieces that are about the same size, paying special attention to the thickness.
  • Frying potatoes for a long time gives them a slight crunch and a delicious brownish color. Additionally, it enables potatoes to really absorb the flavors of the spices used.
  • You may adjust the spices accordingly if you find the recipe a little bland.
  • If you don’t have the curry paste, just sauté one medium-sized onion, two medium-sized tomatoes, and garlic in oil and add fenugreek, and potatoes, and cook.
  • Instead of using oil, use vegan butter for a richer flavor.


  • You can add some green peas to the dish.
  • You may make it heartier and rich in protein by adding cooked lentils, chickpeas, or tofu.
  • For added flavor, add a dash of garam masala just before serving.
  • To make it creamy you can add coconut cream or any other vegan cream.

Frequently Asked Questions

How To Store And Reheat Fenugreek and Potatoes?

This fenugreek and potatoes dish keeps nicely for 3–4 days in the refrigerator in an airtight container. I wouldn’t recommend storing it because I think the thawed cubed potatoes lose their flavor and texture.

Does Fenugreek Have A Strong Taste?

When consumed raw, it has the potential to be quite bitter; nevertheless, after being cooked and mixed with aromatic spices, it undergoes a transformation and imparts sweetness as well as depth of flavor to sauce-based recipes.

Why Is Aloo Methi Bitter?

Fenugreek is an extremely bitter vegetable, but when sprinkled with salt, the bitterness dissipates into the water. This significantly reduces the bitterness of the fenugreek in aloo methi sabzi.

What Kind Of Potatoes Are Best To Use?

Although I used Maris Piper potatoes, you could also use Yukon Gold, Rooster, or King Edward. You can use any potato you have on hand; they will all work.

What Is The Flavor Of Fenugreek?

The taste of methi, also known as fenugreek, is tangy and bitter. This little, firm, mustard-yellow seed, known as methi dana in Indian cuisine, is a well-liked ingredient. Its flavor is acidic, bitter, and reminiscent of burnt sugar. Read this article to learn the Health Benefits of Fenugreek Seeds.

Does Methi Leaves Cause Gas?

When taken in greater quantities, it is probably problematic. Gas, bloating, diarrhea, and stomach discomfort are possible side effects. In some people, it could also result in allergic reactions.

Is Methi Good For Weight Loss?

Because of the water-soluble heteropolysaccharide galactomannan, research has revealed that fenugreek seeds are a potent natural weight-loss aid. This substance works by reducing hunger and boosting feelings of fullness.

Why Does Fenugreek Make Me Smell Weird?

They are added for flavor but also add a fragrance because of a component called sotalone, which has a unique maple syrup-like odor at low doses. Sotalone can provide a smell to both sweat and urine because it crosses the body unmodified.

Do you like and enjoy this recipe? Please leave a comment to let me know your feedback.

Overlay of fenugreek and potatoes in a clay pot on a white background

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fenugreek and potatoes on a clay bowl on white background

Fenugreek and potatoes

Fenugreek and potato sabzi, popularly known as aloo methi, is a common Punjabi sabzi. It is simple and quite easy to make. The combination of the creamy potatoes and the pleasant bitterness of the fenugreek makes this dish feel unique every time you eat it.
Print Pin Rate
Course: Entrée, Main Course
Cuisine: American, Indian, Pakistani
Keyword: Fenugreek and potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 142kcal


  • 1 tablespoon avocado oil
  • 1 teaspoon cumin seeds
  • 3 dried red chilies
  • 2 large potatoes cubed
  • 2 large cups of fenugreek leaves
  • 3 tablespoon curry paste
  • 1/2 cup water
  • Salt to taste


  • Heat the avocado oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and dried red chillies. Sauté them until the cumin seeds begin to splutter and the chillies darken slightly.
  • Add the cubed potatoes to the pan, stirring to coat them in the oil and spices. Fry them until they’re golden brown and almost cooked through, which should take around 10-15 minutes depending on the size of your cubes. Stir occasionally to ensure even cooking.
  • While the potatoes are cooking, wash the fenugreek leaves thoroughly and set them aside to dry a bit. If they’re particularly large, you may want to chop them coarsely.
  • Once the potatoes are nearly done, add the curry paste to the pan, stirring it in so that all the potato cubes are well coated. Allow the curry paste to cook for a couple of minutes, until it becomes fragrant.
  • Add the fenugreek leaves to the pan, stirring them in with the potatoes and curry paste. Allow the fenugreek to cook down a bit – it should wilt quite quickly.
  • Pour in the 1/2 cup of water, stirring everything together. Let the mixture simmer for a few more minutes until the water is mostly evaporated and the potatoes are fully cooked.
  • Check the seasoning, adding more curry paste if needed. Serve your fenugreek and potatoes hot, ideally with a side of flatbread or rice.
  • Enjoy your aromatic and hearty Fenugreek and Potatoes dish!


Calories: 142kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2102IU | Vitamin C: 70mg | Calcium: 39mg | Iron: 2mg