I’m sharing my Aloo Methi Sabzi as a Methi Bhaji Recipe that includes a simple, little-known step to keep the fenugreek leaves vibrant and prevent bitterness.

Jump to Recipe

I still remember the first time I loved aloo methi sabzi, those humble potatoes and fresh fenugreek leaves somehow felt like a secret. I make it when I want food that’s straightforward but surprising, mildly bitter, starchy and oddly comforting all at once.

This is my spin on a Methi Recipe I keep tweaking, nothing fancy, just honest flavors that wake up a plate. It’s become one of my go to Easy Indian Lunch Recipes, the kind friends ask for without really knowing why.

Try it, share it, and tell me which little change made you fall for it.

Ingredients

Print Recipe (No Advertisments)

Potatoes: starchy and filling, they give carbs and fiber, make the dish comforting.
Fresh fenugreek leaves: bitter green, adds iron, vitamins and a complex slightly sweet note.
Vegetable oil or ghee: provides fat for cooking and flavor, ghee gives a buttery richness.
Cumin seeds: warm aroma, aids digestion, small protein trace and strong flavor boost.
Turmeric powder: anti inflammatory pigment, earthy color, mild bitterness and its health perks.
Amchur powder or lemon juice: adds tangy sour kick, brightens flavors and balances richness.
Fresh cilantro: fresh herb, adds vitamin C, herbaceous finish and a cooling lift.

Ingredient Quantities

Potatoes, 500 g (about 3 medium)

Fresh fenugreek leaves (methi), 2 packed cups (about 100-150 g)

Vegetable oil or ghee, 2 tablespoons

Cumin seeds, 1 teaspoon

Asafoetida (hing), a pinch, optional

Onion, 1 small, optional

Green chilies, 1 to 2, optional

Fresh ginger, 1 inch piece

Garlic, 2 cloves, optional

Turmeric powder, 1/2 teaspoon

Red chili powder, 1 teaspoon

Coriander powder, 1 teaspoon

Garam masala, 1/4 teaspoon, optional

Amchur (dry mango) powder, 1/2 teaspoon or lemon juice, 1 tablespoon

Salt, to taste

Fresh cilantro (coriander leaves), 2 tablespoons

Water, 2 to 4 tablespoons

How to Make this

Print Recipe (No Advertisments)

1. Rinse the fenugreek leaves well, discard any tough stems, chop roughly and pat dry; peel and cube the potatoes into bite sized pieces; finely chop the onion, green chilies, ginger and garlic if using them.

2. Heat 2 tablespoons oil or ghee in a wide pan over medium heat, add 1 teaspoon cumin seeds and a pinch of asafoetida if using, let the seeds splutter for a few seconds.

3. Add the chopped onion and sauté till it turns translucent and lightly golden, about 4 to 5 minutes.

4. Stir in the ginger, garlic and green chilies and cook for a minute until fragrant.

5. Lower the heat slightly and add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder and salt to taste; cook the spices for 30 seconds so they lose the raw edge.

6. Add the cubed potatoes, toss well so they get coated with the spice mixture, then add 2 to 4 tablespoons water (start with 2 and add more if needed), cover and cook on medium low, stirring once or twice, until potatoes are about three quarters done, about 10 to 12 minutes. You can parboil the potatoes first to speed this up.

7. Once the potatoes are partly cooked, add the chopped methi, mix well so the leaves wilt into the potatoes, cover and cook another 4 to 6 minutes until the potatoes are tender and the methi is cooked but not mushy; if methi tastes bitter, you can salt it lightly beforehand and squeeze out excess moisture or blanch it quickly.

8. Sprinkle 1/4 teaspoon garam masala if using, and 1/2 teaspoon amchur powder or 1 tablespoon lemon juice, adjust salt and give everything a final toss; cook an extra minute so the flavors come together.

9. Turn off the heat, garnish with chopped fresh cilantro and let it sit for a couple minutes before serving so flavors settle; serve hot with roti, rice or as a side dish and enjoy.

Equipment Needed

1. Wide heavy bottomed skillet or frying pan with a lid — for sautéing and steaming the potatoes and methi
2. Cutting board
3. A good sharp chef’s knife (you’ll use it for onions, potatoes and methi)
4. Vegetable peeler
5. Colander or fine sieve to rinse and drain the fenugreek leaves
6. Mixing bowls (one for chopped ingredients, one for parboiled potatoes if you do that)
7. Measuring spoons (for teaspoons and tablespoons)
8. Wooden spoon or sturdy spatula for stirring
9. Kitchen towel or paper towels to pat the methi dry and wipe up spills

FAQ

Can I use frozen or dried methi instead of fresh? Yes. For frozen, thaw and squeeze out excess water before adding, use about the same volume; for dried (kasuri methi) use much less, about 1 to 2 teaspoons, it gives aroma but not the fresh green bite.

How do I stop the methi from tasting bitter? Use young tender leaves, remove thick stems, salt and let the leaves sit a few minutes then squeeze out water, and cook on medium heat so moisture evaporates. A small squeeze of lemon or 1/4 teaspoon sugar at the end also helps balance any bitter notes.

Should I parboil the potatoes or cook them in the pan raw? Either works. Parboil or microwave the potatoes for 6 to 8 minutes then cube them for faster, sure-fire doneness. If you cook raw cubes in the pan, keep the lid on, low heat, add a few tablespoons water and stir occasionally so they cook through without burning.

Can I skip onion, garlic or ghee to keep it vegan or lighter? Yes. The dish is great without onion and garlic, just up the cumin and hing a pinch for depth, and use oil instead of ghee to keep it vegan.

Why is my sabzi too watery and how do I fix it? Methi releases water and potatoes can add moisture. Cook uncovered on medium-high to let water evaporate, increase heat briefly at the end and stir so steam escapes, or mash a few potato pieces to thicken the gravy.

How long does it store and best way to reheat? Keeps in the fridge 3 to 4 days. Reheat in a skillet with a splash of water to loosen, or microwave covered for 1 to 2 minutes, stir and check temperature. Do not freeze for long, methi gets mushy after thawing.

Aloo Methi Sabzi Recipe Substitutions and Variations

Potatoes (500 g): swap with sweet potato, cauliflower florets, or turnip. Sweet potato cooks a bit faster and is sweeter so check doneness, cauliflower should go in near the end so it dont get mushy.
Fresh fenugreek leaves (methi): use frozen methi (thawed, roughly same volume), or 1–2 tablespoons dried kasuri methi (crush before adding), or spinach plus a pinch of kasuri methi to imitate the bitter note. Dried is stronger so use less.
Vegetable oil or ghee: replace with canola or sunflower oil, light olive oil, or even coconut oil or butter for a richer finish. Flavor will change a bit, but same amount works as a start.
Amchur powder / lemon juice: substitute lime juice, a little tamarind paste (diluted, start with 1/2–1 tsp), or 1 tsp apple cider or white wine vinegar. Taste and adjust, you want bright acidity not overpowering.

Pro Tips

1. Blanch or salt the methi properly so it stops tasting bitter, dont just toss it in raw. Put the leaves in boiling water for 20 to 30 seconds then plunge in cold water and squeeze out the moisture, or sprinkle salt, let sit 10 minutes and squeeze. This keeps the flavour bright and stops the dish from turning bitter later.

2. Parboil the potatoes to save time and get better texture, you can microwave them 5 to 7 minutes or pressure cook for 1 short whistle. If you want crispy edges instead of soft cubes, toss the parboiled pieces in a little oil and pan fry on high for a couple minutes before mixing with the methi.

3. Balance the green bitterness with acid and a touch of sweetness, dont just rely on lemon or amchur alone. Add the amchur or lemon at the very end for fresh tang, and if the methi is still harsh, a tiny pinch of sugar really helps bring everything together without making it sweet.

4. Make it ahead smartly and reheat so it still tastes fresh. Store in the fridge up to 2 or 3 days, reheat in a pan with a splash of water and a squeeze of lemon to wake up the flavors; avoid freezing the finished dish cause methi gets mushy, instead blanch and freeze raw leaves separately if you must.

Aloo Methi Sabzi Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Aloo Methi Sabzi as a Methi Bhaji Recipe that includes a simple, little-known step to keep the fenugreek leaves vibrant and prevent bitterness.

Servings

servings

Calories

175

kcal

Equipment: 1. Wide heavy bottomed skillet or frying pan with a lid — for sautéing and steaming the potatoes and methi
2. Cutting board
3. A good sharp chef’s knife (you’ll use it for onions, potatoes and methi)
4. Vegetable peeler
5. Colander or fine sieve to rinse and drain the fenugreek leaves
6. Mixing bowls (one for chopped ingredients, one for parboiled potatoes if you do that)
7. Measuring spoons (for teaspoons and tablespoons)
8. Wooden spoon or sturdy spatula for stirring
9. Kitchen towel or paper towels to pat the methi dry and wipe up spills

Ingredients

Potatoes, 500 g (about 3 medium)
Fresh fenugreek leaves (methi), 2 packed cups (about 100-150 g)
Vegetable oil or ghee, 2 tablespoons
Cumin seeds, 1 teaspoon
Asafoetida (hing), a pinch, optional
Onion, 1 small, optional
Green chilies, 1 to 2, optional
Fresh ginger, 1 inch piece
Garlic, 2 cloves, optional
Turmeric powder, 1/2 teaspoon
Red chili powder, 1 teaspoon
Coriander powder, 1 teaspoon
Garam masala, 1/4 teaspoon, optional
Amchur (dry mango) powder, 1/2 teaspoon or lemon juice, 1 tablespoon
Salt, to taste
Fresh cilantro (coriander leaves), 2 tablespoons
Water, 2 to 4 tablespoons

Directions

Rinse the fenugreek leaves well, discard any tough stems, chop roughly and pat dry; peel and cube the potatoes into bite sized pieces; finely chop the onion, green chilies, ginger and garlic if using them.
Heat 2 tablespoons oil or ghee in a wide pan over medium heat, add 1 teaspoon cumin seeds and a pinch of asafoetida if using, let the seeds splutter for a few seconds.
Add the chopped onion and sauté till it turns translucent and lightly golden, about 4 to 5 minutes.
Stir in the ginger, garlic and green chilies and cook for a minute until fragrant.
Lower the heat slightly and add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder and salt to taste; cook the spices for 30 seconds so they lose the raw edge.
Add the cubed potatoes, toss well so they get coated with the spice mixture, then add 2 to 4 tablespoons water (start with 2 and add more if needed), cover and cook on medium low, stirring once or twice, until potatoes are about three quarters done, about 10 to 12 minutes. You can parboil the potatoes first to speed this up.
Once the potatoes are partly cooked, add the chopped methi, mix well so the leaves wilt into the potatoes, cover and cook another 4 to 6 minutes until the potatoes are tender and the methi is cooked but not mushy; if methi tastes bitter, you can salt it lightly beforehand and squeeze out excess moisture or blanch it quickly.
Sprinkle 1/4 teaspoon garam masala if using, and 1/2 teaspoon amchur powder or 1 tablespoon lemon juice, adjust salt and give everything a final toss; cook an extra minute so the flavors come together.
Turn off the heat, garnish with chopped fresh cilantro and let it sit for a couple minutes before serving so flavors settle; serve hot with roti, rice or as a side dish and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.